Step 1

For the Batter

Step 2

Preheat the oven to 350 degrees Fahrenheit and place paper liners in a muffin tin

Step 3

In a large bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, cream of tartar, xanthin gum and salt

Step 4

In another bowl, use an electric mixer to cream together the butter and sugars

Step 5

Beat for one minute on low speed, then increase the speed to medium and beat for another minute

Step 6

Then, add the greek yogurt, milk, and vanilla extract

Step 7

Use the electric mixer again to combine on medium-low speed for one minute

Step 8

Next, add the room temperature eggs one at a time, beating between on low speed

Step 9

Slowly sift in the dry ingredients to the bowl, mixing on low speed to incorporate

Step 10

Fill the muffin tins up three fourths of the way with the cupcake batter

Step 11

Bake for 25 minutes, then allow to reach room temperature before frosting

Step 12

For the Cream Cheese Frosting

Step 13

Use an electric mixer to combine the room temperature cream cheese and butter

Step 14

Once well incorporated, sift in the powdered sugar

Step 15

Mix on low speed to thoroughly combine the sugar with the cream cheese mixture

Step 16

Then, add the Greek yogurt, vanilla extract and pinch of salt

Step 17

Beat for one minute on low speed, then refrigerate for at least 30 minutes

Step 18

To frost the cupcakes, use a pipping bag or cut a small sliver off the bottom corner of a ziplock bag

Step 19

Frost each cupcake by starting on the outside and working your way in, then build on the first layer of frosting

Step 20

For the Toppings

Step 21

Wet the fresh cranberries in water, then roll them in the sugar

Step 22

Place a sugar rolled cranberry on top of each cupcake with a cinnamon stick