1cupchopped fresh or frozen and defrosted raspberries
for the cream cheese drizzle
3tablespoonslow-fat cream cheese
Preheat the oven to 400F/200C and line 6 holes of a muffin tin with cupcake liners.
Stir the stevia, flour, baking powder and baking soda together in one medium-size bowl.
Add in the yogurt, oil, egg white, vanilla, lemon zest, lemon juice and raspberries and stir until all the ingredients are totally combined and you've got a muffin batter.
Evenly divide the batter between the 6 lined muffin holes and bake in the oven for 15-18 minutes, until the tops are just starting to turn golden brown and they spring back when touched.
Leave the muffins to cool on a wire rack for 30 minutes or so, until they reach room temperature.
While the muffins are cooling, make the cream cheese drizzle. Beat together the cream cheese, stevia powder and skimmed milk together in a small bowl. Leave in the fridge until you're ready to drizzle.
When the muffins have cooled, scoop the drizzle into a piping bag and pipe it over the top of the muffins or, for an easier alternative, spoon the drizzle on top of each muffin and spread it all over with the back of a teaspoon.
You can wrap each cupcake individually in plastic wrap and store them in the fridge for up to five days or in the freezer for up to six months.