Keto raspberry lemon cupcake recipe (single-serve, vegan)

So yum!

Ingredients:
1/4 cup organic frozen raspberries
Juice of 1/4 lemon
1/4 to 1/2 tsp organic vanilla extract
1 TBS organic tapioca flour
Organic stevia to taste (vitamin Shoppe brand Plnt is the best)
Organic Swerve confectioner's sugar to taste
1 keto vanilla cupcake
1 to 2 TBS keto cheesecake cream or cream cheese frosting

Instructions:
Put frozen raspberries in the fridge overnight.
The next day, squeeze fresh lemon over it, add vanilla extract, and stir in tapioca flour, stevia, and Swerve confectioner's sugar.
Take a keto vanilla cupcake and cut off the top. Frost it with Keto cheesecake cream or cream cheese frosting.
Place it over the raspberries.
Enjoy!

Keto cheesecake recipe:
https://chocolatecoveredkatie.com/keto-cheesecake-recipe-low-carb/

Keto vanilla cake recipe (we used it for making cupcakes and froze a few for future eating):
https://www.sweetashoney.co/keto-vanilla-cake-diabetic-birthday-cake/