Preheat the oven to 400 degrees.  Line 2 muffin pans with paper liners or spray generously with baking spray.  You will have approximately 22-24 cupcakes. Set aside.

In the bowl of an electric mixer, beat together both sugars, oil, yogurt, and vanilla until well combined.

Add the eggs, one at a time, beating after each addition.

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

Reduce the mixer speed to low and add half of the dry ingredients to the butter mixture.

Use a spatula to scrape down the sides of the bowl.

Add the grated carrots, pineapple, raisins, walnuts, and the remaining flour mixture.  Mix until just combined.  Don’t overmix the batter or your cupcakes will be tough.

Use an ice cream scoop to scoop the batter into the cups until each is ¾ full.

Bake in the preheated oven for 10 minutes.  

Reduce the oven temperature to 350 degrees and bake for another 30 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Remove the pans from the oven and place them on a cooling rack to cool completely.

Meanwhile, make the frosting.

Cream together the cream cheese, butter, and vanilla in the bowl of an electric mixer until smooth.

Add the powdered sugar and mix on low until fully incorporated and the frosting is light and fluffy.

To ice the cupcakes:  spoon the frosting into a piping bag fitted with a large tip or spoon the frosting into a ziplock bag and snip off a small bit of the corner.

Pipe the frosting in a circular pattern onto the cupcakes.

Sprinkle each cupcake with the gingersnap crumbs.