• Preheat oven to 375°F (190°C). Grease and flour two 12-cup cupcake pans or line them with cupcake liners.
• In a large mixing bowl, whisk together the flour, sugars (granulated white + brown), baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
• Add in the melted butter, vegetable oil, eggs, vanilla, and buttermilk. Mix until fully combined.
• Fold in the shredded carrots.
• Divide the batter evenly between the prepared cupcake liners, filling each about ⅔ full.
• Bake in the preheated oven at 375°F for 5 minutes. After 5 minutes, reduce the oven temperature to 350°F (175°C) and bake for an additional 10-12 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
• Remove the cupcakes from the oven and let them cool in the pans for 1-2 minutes. Then transfer the cupcakes to a wire rack to cool completely before frosting.

For the Cream Cheese Frosting:

• Using a handheld or stand mixer paddle attachment, beat the cream cheese and butter together on medium-high speed for about 2 minutes until smooth and creamy.
• Add the powdered sugar one cup at a time scraping down the sides every so often to ensure everything is well mixed.
• Mix in the vanilla extract, and a pinch of salt.
• If the frosting feels too thin, add more powdered sugar a little at a time. If it’s too sweet, a small pinch of salt will balance the flavor. The frosting should be soft but not runny.
• Spread the frosting generously over your cooled cupcakes! Enjoy!