Gluten-free Lemon + Yoghurt Cupcakes

Ingredients

• 1/4 cup full-fat natural, unsweetened yoghurt.
• 1/4 cup butter, melted.
• 1/2 cup full-fat milk.
• 1 large egg.
• 1 teaspoon vanilla powder.
• 1 1/2 tablespoon rice malt syrup.
• 1/2 lemon, juice and zest.
• 1 cup brown rice flour.
• 1/2 cup almond meal.
• 1 teaspoon baking powder.
• 1/4 teaspoon baking soda.
• 1 cup full-fat cream cheese.
• 1/4-1/2 teaspoon beetroot juice (see note).
• 1 tablespoon lemon juice + zest from half a lemon.
• 2 teaspoons white or black chia seeds, to sprinkle.