• Preheat oven to 350 degrees Fahrenheit. Spray your muffin pan or round cake pans with nonstick cooking spray. In a medium bowl mix together the flour, baking powder, baking soda, spices and salt with a whisk or spoon. Set aside.
• In a stand mixer with the paddle attachment beat together the sugars and oil on medium speed until well combined (about 1 minute).
• Add the eggs one at a time beating after each addition until completely combined. Add half of the dry ingredients to the wet ingredients. Start with the mixer on low so the dry ingredients don't fly out of the mixer then beat on medium speed until well combined.
• Add the greek yogurt to the mixer and beat for 20 seconds. Then add the rest of the dry ingredients and beat on low then back to medium until well combined. Scrape the bowl if necessary to make sure everything is well mixed together.
• Let batter sit for 30 minutes and then scrape into two round 8 inch cake pans for a layer cake or a muffin tin for cupcakes.
• Bake for 30 to 35 minutes until the tops are golden brown and a toothpick comes out clean. Cupcakes will not take as long to bake.
• Let cakes cool completely then frost with cream cheese frosting.

For the cream cheese frosting:

• Beat butter on medium speed for 30 seconds on medium speed. This will ensure the cream cheese and butter emulsify with no lumps especially if your butter is on the cold side.
• Add cream cheese and beat for 1 minute and 30 more seconds. Scrape the bowl with a spatula.
• Add 3 cups of the powdered sugar. Beat on low for 5 seconds so the sugar doesn't poof out of the bowl. Beat on medium high for 1 minute.
• Add the last 2 cups of powdered sugar and beat on low for 5 more seconds. Beat on medium high for 1 more minute.
• Use frosting to pipe onto cupcakes or frost an 8 inch layer cake.