Some days I just want a small bite of something sweet, so these mini cupcakes are perfect.  It’s also fun to bring mini-sized desserts to a family dinner or holiday get-together where there’ll be several sweet options from which to choose.  Mini desserts mean you get to try them all!

These cupcakes have a nice warm undertone of spice from the cinnamon and nutmeg, and the cool, creaminess from the Greek yogurt and cream cheese in the frosting finishes the bite with a precise amount of sweetness.

Ingredients:
For the Muffins
2 cups all-purpose flour
2 eggs at room temperature
1 stick unsalted butter at room temperature
1 cup sugar
1 cup milk
2 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 stick unsalted butter at room temperature
Nonstick vegetable oil spray or parchment cupcake wrappers

For the Snickerdoodle Frosting
1 cup cream cheese at room temperature
1/2 cup plain Greek yogurt
1/2 cup confectioner’s sugar
1/2 cup packed light brown sugar
2 tablespoons unsalted butter at room temperature
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt

1 tablespoon raw sugar

Directions:
For the Muffins
1) Preheat oven to 375°.

2) Coat a standard 12-cup muffin pan with nonstick spray or line the cups with parchment cupcake liners.

3) Whisk the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl.

4) Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy, about 3 to 4 minutes.

5) Add the eggs and milk and continue mixing on low speed until combined.

6) Increase the mixer speed to medium and add the dry ingredients in 3 additions until the batter is smooth.

7) Divide the batter among the muffin cups and bake in the oven for 12 to 15 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Remove the pan from the oven and transfer them to a wire rack. Allow the cupcakes to cool thoroughly.

For the Snickerdoodle Frosting
1) Combine the brown sugar, confectioner’s sugar and butter in a bowl and using a hand mixer, beat the ingredients together at medium speed until smooth.

2) Add the rest of the ingredients to the bowl and beat at medium speed until the frosting is light and fluffy.

3) Spread the frosting over the cooled cupcakes, sprinkle a pinch of the raw sugar on top and serve.