Mini Butter Cakes with Cranberry Topping

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Nonstick baking spray

3/4 cup all-purpose flour

1/2 teaspoon ground allspice

Pinch fine salt

2 large eggs, at room temperature

1 tablespoon plus 1½ teaspoons half-and-half, at room temperature

1½ teaspoons pure vanilla extract

1 stick (8 tablespoons) unsalted butter, at room temperature

2/3 cup granulated sugar

1 teaspoon finely grated lemon zest (from about half a lemon)

Cranberry Topping:

3/4 cup canned whole-berry cranberry sauce

Pinch ground cinnamon

Glaze:

1/3 cup confectioners' sugar

1 tablespoon milk