Preheat the oven to 325ºF. Line 16 wells of two cupcake tins with paper liners and set aside.

Combine the butter and allulose and beat with a hand (or stand) mixer. Mix for 5 minutes, or until light and fluffy. Add the eggs, one at a time, beating until fully incorporated before adding the next. Beat in the vanilla, lemon extract, almond extract, and cream.

Add the remaining dry ingredients and mix briefly until evenly combined.

Scoop the batter evenly between the lined cupcake tins.

Bake at 325ºF for 22-26 minutes, or until a toothpick inserted into the center of one comes out clean. Set aside to cool.

While the cupcakes cool, prepare the frosting. Beat the butter, powdered sweetener, and salt for 5-8 minutes, or until smooth, light, and fluffy. Add the rosewater, cream, and color. Beat until combined and then transfer to a piping bag. Pipe onto fully cooled cupcakes.

Add the chocolate to a small microwave-safe bowl. Melt over a double boiler (or in the microwave at 50% power, stirring every 30 seconds after about 2-6 minutes, stirring until melted). Pour or spoon into silicone molds and let stand until completely set (this will depend on the thickness of the mold). Turn out and rub with edible lustre dust. Place atop cupcakes and serve.