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Preheat the oven to 350°F, and line 38 mini muffin cups with cupcake liners. Generously coat the liners with nonstick cooking spray.
In a medium bowl, whisk together the flour, cinnamon, cream of tartar, baking soda, baking powder, and salt. In a separate bowl, whisk together the butter or coconut oil and egg whites. Stir in the vanilla extract, liquid stevia, and erythritol. Add the Greek yogurt, stirring until no lumps remain. Stir in ½ cup of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
Divide the batter between the prepared muffin cups. Bake at 350°F for 11-14 minutes or until the tops are firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack. Once completely cool (and not before!), top the mini cupcakes with frosting just before serving.