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Pre-heat oven to 180°C (356°F). Line a 6-count muffin tray with 6 cupcake liners.
Using an electric hand whisk, beat together the egg and stevia until light and fluffy. Whisk in the yogurt and vanilla until well combined. Sift in the flour and baking powder and whisk to combine.
Using a medium sized ice cream scoop, divide the batter evenly between 6 cupcake liners filling them about ¾ of the way. Bake for 14-17 minutes or until a toothpick inserted into the centre comes out with a few crumbs. Cool completely on a wire rack.
Make the frosting by whisking together the cream cheese and 0 calorie icing sugar until smooth.
Transfer the frosting to a piping bag fitted with a nozzle and pipe the frosting onto the cupcakes before enjoying!