~*~Cupcake~*~

Separate egg whites from yolks. Set whites aside.

Combine cream cheese , butter , yolks and stevia until smooth mixture is made.

Add dry ingredients and combine.

Whip egg whites just until bubbles are forming throughout the whites then add to the rest of the mixture.

Get butter and cream cheese to room temperature. Add both to a both and combine until smooth consistency is formed.

Add in the rest of the ingredients and mix until fully combined.

Place mixture in the fridge to sit

~*~Cooking~*~

Place in muffin tins and back for 35-40 mins at 375 F.

Once the cupcakes are done (tooth pick should come out clean) Let cool for 30 minutes (minimum ).

Set on flat surface and put a small hole in the middle of each cupcake.

Take butter cream icing and add to a popping bag.

Add an even amount of icing to each cupcake in any style desired.