1/4 cup unsalted butter, soften
1/2 cup monk fruit granulated sugar
1 egg white
1 tsp vanilla extract
1/4 tsp salt
1 1/2 tsp baking powder
1 cup all purpose flour
1/2 cup plain or vanilla yogurt
2-3 drops pink coloring

For Frosting:
6 oz Neufchatel cheese, softened
1/4 cup unsalted butter, softened
3 cup powdered sugar (I used Swerve)
1/4 tsp vanilla extract
Pink candy pearls (optional)

Preheat oven to 350°F. Line cupcake pan with paper liners.

In a large bowl or mixer, combine butter and sugar until light and fluffy. Add egg white and vanilla, followed by salt and baking powder. Slowly sift in flour and yogurt, alternating until they are completely mixed together. Finally, add 2-3 drops pink coloring, mix well until fully combined. Scoop batter and separate between prepared liners.

Bake for 18-20 minutes or until toothpick inserted comes out clean. Cool in pan for 2-5 minutes or until easy to handle. Transfer to wire rack to cool completely.

In a large bowl or mixer, combine cream cheese and butter until smooth. Mix in vanilla, followed by powdered sugar, adding in small batches until fully combined. Frost and decorate as desired.