How to make it

  • 1. Preheat oven to 350. Place mini cupcake liners in mini muffin tin.
  • 2. Combine whole wheat pastry flour, all-purpose flour, baking powder, salt, cinnamon, and nutmeg in a medium-sized bowl. Set aside.
  • 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. 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. 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. Lightly swirl frosting on cupcakes. Enjoy!
  • 7. Store leftover cupcakes in refrigerator.

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