Step 1

Preheat the oven to 350 degrees. Line a standard 12-count muffin tin with paper liners.

Step 2

Whisk together flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger in a medium bowl.  Set that aside for a few minutes.

Step 3

Beat the eggs, sugar, and brown sugar in a large bowl. Stir in the oil, vanilla, pineapple, carrots, and, if desired, walnuts.

Step 4

Add the dry ingredients to the wet ingredients and stir just until combined and evenly moistened.  Fill the cupcake liners about four-fifths of the way up with batter.

Step 5

Bake for 25-27 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool the cupcakes completely on wire racks before frosting them.

Step 6

Using a stand mixer with a paddle attachment or a handheld mixer, beat the cream cheese and butter until smooth and creamy.  Add the vanilla extract and beat just until incorporated. Gradually add the powdered sugar and beat on medium until the frosting is creamy. Add enough powdered to make it thick enough to pipe.

Step 7

Spoon the frosting into a piping bag and pipe it on the cupcakes after they are completely cool. If desired, sprinkle with chopped walnuts.