carrot cupcakes with cream cheese frosting

the goods:

cupcakes:
1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
3/4 cup (1 and 1/2 sticks) unsalted butter, melted
1 cup packed brown sugar
1 large egg
2 tablespoons plain yogurt
1/4 teaspoon pure vanilla extract
1 and 1/2 cups grated carrots (from about 3 medium carrots)

frosting:
4 tablespoons (1/2 stick) unsalted butter, room temperature
1 package (8 ounces) bar cream cheese, room temperature
1 cup confectioners' sugar
1 and 1/2 teaspoons pure vanilla extract
1 teaspoon grated orange zest



Preheat oven to 375 degrees. Line a 12-cup and a 6-cup muffin pan with paper liners.



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



In a large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla.







Stir in carrots.



Gradually add dry ingredients to butter mixture, stirring until combined.



With an ice cream scoop, divide batter among prepared muffin cups, filling each two-thirds full.



Bake 25 minutes. Remove cups from pan, and transfer to a wire rack to cool completely.



Make frosting: Using an electric mixer, beat room-temperature butter, cream cheese, and confectioners' sugar in a large bowl until smooth.





Beat in vanilla and orange zest.







Spread cupcakes with frosting.