Cupcakes:

Preheat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners.

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside.

In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots and walnuts (if using). Gradually add dry ingredients to the butter mixture until well combined. Divide among muffin tin. Bake for 25 minutes, rotating pan halfway through until a toothpick inserted in the center comes out clean.

Let cool on a wire rack in the pan for 5 minutes. Then remove from the pan to a wire rack to cool completely before frosting.

Cinnamon Cream Cheese Frosting:

Using an electric mixer, beat cream cheese, butter, and confectioners’ sugar until smooth; beat in vanilla and cinnamon. Top each cupcake with 2 tablespoons of frosting and spread to cover. You can also pipe the frosting onto the tops of the cupcakes.