These cupcakes are sweet (but not too sweet), moist, warmly spiced, and flecked with shredded carrots.
Start by preheating the oven to 350 degrees F. Line a 12-cup muffin tin with liners and set aside.
In a large bowl, whisk the flour, baking powder, baking soda, salt, and spices together. Set this aside.
In a medium-sized bowl, whisk the oil, brown sugar, eggs, yogurt, vanilla extract, and shredded carrots together.
Pour the wet ingredients into the dry and whisk until they are completely combined. The batter will be pretty thick.
Fill the prepared cupcake liners approximately 2/3 full. Bake for 20-22 minutes, or until a toothpick, when inserted into the center, comes out clean. Allow the cupcakes to cool completely before frosting.
Use either a handheld electric mixer or a stand mixer to cream the cream cheese and butter together until they are smooth and creamy.
Add the powdered sugar, vanilla extract, and salt. Beat on low speed for about 30 seconds, then on high speed for about 2 minutes. If you want a stiffer frosting, add a bit of extra powdered sugar and beat to combine.
Frost the cupcakes. I went freeform with my frosting, rather than using a piping bag and tip. Either way, it's all good.