Little lemon cupcakes

Makes 12

100g butter, softened

3 tbsp stevia powder

2 large eggs

1 1/4 cups spelt flour

1/4 cup ground almonds

2 heaped tsp baking powder

1 cup buttermilk

1 lemon, zest and juice

Cream cheese topping

1/2 cup cream cheese

3 tsp stevia powder

1/4 cup Greek yoghurt

1 lemon, rind

Preheat the oven to 180C. Cream the butter and stevia powder, then add the eggs one at a time, beating in between each addition. Sift in the spelt flour, ground almonds and baking powder before stirring in the buttermilk, zest and lemon juice. When the mixture is smooth, spoon into cupcake papers. Bake for 10-12 minutes or until firm and golden brown. Whip cream cheese, stevia powder and Greek yoghurt with some lemon rind to ice the cupcakes.