Preheat oven to 375° F. Spray a 24 cup mini muffin tin with cooking spray and set aside.

In the bowl of a stand mixer or with a hand held mixer beat the melted butter, sugars, and Greek yogurt until smooth and combined, 2-3 minutes. Add in the egg and vanilla extract and beat on medium high speed for another 2 minutes.

In a large bowl whisk together the flours, cinnamon, salt, cream of tartar, and baking soda. On low speed slowly add the dry ingredients into the wet until everything is combined.

Using a cookie scoop or measuring spoon, spoon 2 teaspoons of the dough into each mini muffin cup. Bake for 10-12 minutes. Remove from the oven and immediately use the back of a tablespoon or teaspoon and press down on the top of the cookie cup so that there is a round indention.

Cool in the pan for 5 minutes and then remove the cookie cups and cool completely on a wire rack.

In the bowl of a stand mixer or with a handheld mixer add all of the cinnamon cream cheese frosting ingredients except the powdered sugar and beat together until smooth. Add in the powdered sugar and continue beating it until it is smooth and fluffy, about 4 minutes.

Pipe or spoon the cream cheese frosting into the cooled cookie cups. Top with sprinkles if desired. Keep the finished cookie cups in an airtight container in the refrigerator.