Preheat oven to 350°F. Line a muffin pan with cupcake liners. In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together. Set aside.
In a medium bowl, whisk the oil, brown sugar, eggs, yogurt, and vanilla together until combined. Whisk in the carrots. Then, fold the wet ingredients into the dry ingredients until completely combined.
Spoon the batter into the liners, filling only about 3/4 full to avoid spilling over the sides. For me, this was 2 tbsp per cupcake liner. Bake for 21–23 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
While the cupcakes are baking, make the frosting. In a large bowl, beat together the cream cheese and vanilla extract on high for about 2 minutes until smooth using a handheld or stand mixer with the whisk attachment. Add almondmilk, powdered sugar, and cinnamon. Beat on low speed for 30 seconds and then switch to high speed for 2 minutes until creamy. Cover and refrigerate the frosting until the cupcakes have cooled completely.
Once cupcakes have cooled, remove frosting from fridge, and pipe or spread on with butter knife. Garnish with chopped pecans or walnuts and edible flowers for an extra dash of spring! Cover and store leftover cupcakes in a sealed container in the refrigerator for up to 4 days.
