Preheat oven to 175C and line cupcake pans with cupcake papers.
Cream together the cream cheese and 1 cup of sweetener.
Stir in the eggs one at a time, then mix in the vanila extract.
Spoon into cupcake pans to fill about 3/4 full.
Cook for 30 minutes in the preheated oven until golden brown. once cooked, remove from the oven and cool for 5 to 10 minutes.
To make the topping, whisk together the yoghurt, and the lemon juice and food colouring. stir in 1 cup sweetener until smooth. Spoon into the well on the top of each cupcake.
Return to the oven and cook for an additional 5 to 7 minutes until set. Set cupcake pans on racks to cool, do not remove cupcakes from the pan until they are completely cool.
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