Place the lemon quarters (make sure to remove any seeds) in the food processor and using the blade attachment, blitz until almost pureed. It is nice to see small pieces of lemon peel in the final baking mix.
Add all the other ingredients. Pulse until smooth.
Place a spoon of the batter into each mini cupcake case.
Bake at 180C/350F for 10-12 minutes. Test the centre with a clean fork or skewer to ensure they are cooked thouroughly.
Mix the softened cream cheese with the natural yoghurt with a fork until smooth.
Add the lemon zest and juice.
Slowly add stevia or sweeter until you it is to your taste. Some will prefer it with no sweetener and quite a sour taste, others are not ready for this and may require more sweetener.
When the cupcakes are completely cold, decorate the low carb lemon cupcakes with the icing/frosting. Top each one with a tiny piece of lemon as shown.
This makes a huge number of mini cupcakes. They are great to put in the freezer for later. Place in an airtight container with a sheet of baking paper in between each layer of cupcakes. Remove a few at a time to defrost when required.