Truvia Red Velvet Cupcakes

Cupcake Ingredients:

• 2 1/2 cups all-purpose flour
• 36 pkgs Truvia (1/3rd cup plus 1.5 Tbls)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups coconut oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

Directions:

• Preheat the oven to 350 degrees 
• Line two 12- cup muffin pans with cupcake papers (or grease with coconut oil).
• In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. 
• In a large bowl gently beat together the coconut oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. 
• Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
• Spoon batter evenly among the cupcake tins (about 2/3 filled each). 
• Bake in oven for about 20 minutes, turning the pans once half way through. 
• Test the cupcakes with a toothpick for doneness. 
• Remove from oven and cool completely before frosting.

Frosting Ingredients:

• 1 cup heavy cream
• 8 oz cream cheese
• 16 pkgs Truvia (1/4 cup)

Directions:

• Whip cream cheese and steviva with hand blender. 
• In seperate bowl whip the heavy cream until stiff. 
• Fold the cream into the the cream cheese
• Spread over Cupcakes