Make the Mini Cranberry Bundt Cakes:

1. Preheat the oven to 375 and spray a mini-bundt pan with non-stick spray. (Even if your pan has a non-stick coating, spray it with baking spray.)
2. Add the frozen cranberries to a food processor and pulse until the berries are broken up into small pieces.
3. Add the flour, cornstarch, baking powder, nutmeg, and salt to a bowl. Stir with a wire whisk to combine.
4. In a separate bowl, add the butter, vegetable oil, granulated sugar, brown sugar, egg, and lemon zest. Whisk vigorously for 20-30 seconds to combine.
5. Stir the vanilla extract into the yogurt and add it to the butter-sugar mixture in two additions, alternating with the flour: flour, yogurt, flour, yogurt, flour.
6. Stir in the chopped cranberries.
7. Add a heaping teaspoon of cake batter to each cavity in your mini bundt pan, filling each cavity nearly to the top.
8. Bake in preheated oven for 13 minutes, until a toothpick inserted in one of the cake comes out with no evidence of raw batter.
9. Immediately upon removing the cakes from the oven, flip them out onto a wire rack. Allow to cool completely before drizzling with lemon glaze.

Make the lemon glaze:

1. Add all the glaze ingredients to a bowl and whisk to combine. Whisk gently at first until all the powdered sugar is moistened, then whisk more vigorously until completely smooth. Keep covered until ready to use.