Bite Size Cinnamon Cupcakes With Cinnamon Cream Cheese Frosting

• FOR THE CUPCAKES:
• 3/4 cups Whole Wheat Pastry Flour
• 3/4 cups All-purpose Flour
• 1-1/2 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 2 teaspoons Cinnamon
• 1/2 teaspoons Nutmeg
• 2/3 cups Granulated Sugar Substitute
• 1/4 cups Butter, Softened
• 1/4 cups Non-fat Plain Yogurt
• 2 Eggs
• 1/2 cups Non-fat Milk
• 1-1/2 teaspoon Vanilla Extract
• FOR THE FROSTING:
• 1 cup Confectioners Sugar
• 2 Tablespoons Butter, Softened
• 4 ounces, weight 1/3 Fat Neufchatel Cheese
• 2 teaspoons Cinnamon
• 1/4 teaspoons Nutmeg
• 1 teaspoon Vanilla
• 2 teaspoons Non-fat Milk

1. 1. Preheat oven to 350u0b0F. Place mini cupcake liners in mini muffin tin.
2. 2. Combine whole wheat pastry flour, all-purpose flour, baking powder, salt, cinnamon, and nutmeg in a medium-sized bowl. Set aside.
3. 3. In the bowl of a stand mixer, add sugar substitute and butter. Beat until creamy. Add in the yogurt and eggs. Scrape sides of bowl and beat until well-mixed. Stir in milk and vanilla alternately with the flour mixture until just combined.
4. 4. Spoon cupcake batter into liners. Fill cups about 2/3 full. Bake for 8-10 minutes or until center is set. Cool for 10 minutes in pan and then remove to wire rack to cool completely.
5. 5. While cupcakes are cooling, prepare frosting. Combine powdered sugar, butter, neufchatel cheese, cinnamon, nutmeg, and vanilla in a mixing bowl. Beat until smooth. Slowly add in the milk, a teaspoon at a time, to reach desired consistency.
6. 6. Lightly swirl frosting on cupcakes. Enjoy!
7. 7. Store leftover cupcakes in refrigerator.
8. Cupcake recipe adapted from Land O' Lakes.

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Taken from tastykitchen.com/recipes/desserts/bite-size-cinnamon-cupcakes-with-cinnamon-cream-cheese-frosting/ (may not work)