Preheat oven to 350F. Line muffin tin with paper liners or spray with nonstick cooking spray.
Whisk together flour, baking powder, baking soda and salt in large bowl.
In a separate bowl, beat eggs. Mix in cranberry sauce, butter, honey and vanilla.
Add wet ingredients to dry ingredients until just combined.
Fill muffin cups to about ¾ full. Bake 16-20 minutes, or until toothpick inserted in center comes out clean (ovens can vary, check at 16 minutes). Remove from oven and let cool 2-3 minutes before removing from muffin tin and letting cool on wire rack.
Beat cream cheese, yogurt, cranberry sauce, honey and vanilla with an electric mixer until smooth.
Spread evenly on top of cooled cupcakes before serving.
The recipe makes 12-16 cupcakes, depending on the size of your muffin tin.
Make sure to let your cream cheese soften at room temperature before making the frosting. This will make it much easier to mix.
Refrigerate leftover cupcakes. Take out of refrigerator and store at room temperature for an hour if you want them "warmed up" for eating.