Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger.

In a large bowl, combine granulated sugar, light brown sugar, eggs, vegetable oil, and vanilla extract. Mix until smooth.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in grated carrots and any optional ingredients.

Divide the batter among the lined muffin cups, filling each about two-thirds full.

Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.

Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the frosting, beat together the softened butter and cream cheese until smooth. Gradually add powdered sugar and a pinch of salt until fluffy.

Frost each cooled cupcake with the cream cheese frosting and enjoy!