Preheat oven to 400 F and place rack one up from the bottom
Add liners to your muffin tin.
Prepare the sweetener mix. (see below for recipe) The consistency should be somewhere between table sugar and icing sugar ... so that is easily mixes with no hard crystals.
Add all the dry ingredients (except sweetener) to a small bowl and mix well.
Add soft butter to medium bowl and mix in the sweetener mix. Beat (by hand or mixer) until creamy and soft. Add one egg at a time and beat until incorporated. Add the vanilla and then slowly add the buttermilk a bit at a time. Continue to beat until smooth and creamy.
Spoon 1/2 of the dry ingredients into the butter mixture and mix thoroughly, scraping the bowl as you go.
Add remaining dry ingredients and mix thoroughly. You will have a thick but fluffy batter.
Spoon the batter into your cupcake liners, or put batter into a large piping bag and pipe into the liners. Fill liners up to 3/4 full.
When you have filled all the cupcake holes, get rid of air pockets by lifing the pan a foot off the counter and dropping it.
Put the cupcakes in a 400 F oven for 2 minutes. This encourages them to rise high.
Then turn the heat down to 350 F for 20 minutes.
Test with a wooden skewer or knife to make sure the cupcakes are done all the way though.Let cool.
CREAM CHEESE FROSTING:
Beat softened cream cheese until it is smooth and creamy. If the cream cheese is hard, zap it in a microwave over for FIVE seconds. No more -- you don't want it to fry.
Add the softened butter and whip until the mixture is light and smooth.
Add the sweetener mix and beat until it almost doubles in size and looks fluffy.
Put icing into a piping bag and decorate your cupcakes.