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Preheat your oven to 350°F and line a muffin tray with cupcake liners.
In a large bowl, mix together the melted butter, granulated sugar, and brown sugar until smooth.
Add the eggs and vanilla and mix until fully incorporated.
Stir in the Greek yogurt, then add the grated carrots and mix until combined.
Add the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Mix gently.
Pour in the milk and stir just until the batter comes together.
Fill the lined muffin cups about ¾ full with batter.
Bake at 350°F for 25–27 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely in the pan before removing them.
Add the butter and cream cheese to a stand mixer and beat on high speed for about 2 minutes until smooth and fluffy.
Add the confectioners sugar, vanilla, and cinnamon, then mix on high speed for another 5–7 minutes until light and creamy.
Pipe or spread the frosting onto the cooled cupcakes and enjoy.