Carrot Cupcakes!

For the cupcakes:
10 T. butter, softened
1 1/4 c. sugar
2 eggs
1 t. vanilla extract
1 1/2 c. plain yogurt
3 c. flour
1 T. baking powder
1/2 t. baking soda
1/2 t. salt
1 t. cinnamon
1 t. ginger
2 c. grated carrots
1 c. chopped walnuts

For the glaze:
4 oz. cream cheese
1/2 c. powdered sugar
3 T. milk

Cream the butter and sugar until light and fluffy.  Add vanilla and eggs one at a time and beat until smooth.  Add the yogurt, flour, baking powder, baking soda, salt, cinnamon, and ginger.  Don't over mix.  Fold in the carrots and walnuts.  Fill muffin cups with batter.  Bake at 375 degrees for 20-25 minutes.  Meanwhile, beat the cream cheese with powdered sugar and milk until smooth.  Drizzle over the cupcake tops.  Makes about 18-24 cupcakes.