Heat oven to 325°F. Spray 12 mini-bundt cups with cooking spray. Beat Sugar In The Raw Organic White® and shortening until light and fluffy. Beat in apple cider, egg and vanilla until well combined. Add flour, garam masala and baking powder; beat on LOW just until mixed.
Divide among mini-bundt cups.
Bake 20 to 25 minutes until tops are golden. Cool in pan for 5 minutes. Remove to wire rack; cool completely.
Make Spiced Cream Cheese Frosting: Beat cream cheese and butter in large bowl. Add powdered sugar, milk and cinnamon; beat until smooth. Use a pastry bag fitted with a small round tip; drizzle frosting over cooled cakes.
Tip: If you do not have a mini-bundt pan, a mini-muffin pan will also work.