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1
For the cupcakes: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
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2
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, baking soda, salt and ginger.
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3
In a separate medium bowl, whisk together the sugar, yogurt, oil, vanilla extract, banana, carrots, and egg.
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4
Pour the wet ingredients into the dry and fold to blend well.
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5
Fill the cups of the muffin tin about halfway with the batter.
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6
Bake until a toothpick inserted in the center comes out clean and the tops of the cupcakes spring back when lightly pressed, 15 to 20 minutes.
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7
Cool in the pan for 3 minutes before removing to a wire rack to cool completely (cooling the cupcakes in the pan completely will make them tough).
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8
For the frosting: In the heatproof bowl of a stand mixer fitted with the whisk attachment, combine the sugar, salt and egg whites.
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9
Place the bowl over a saucepan of gently simmering water to create a double boiler (make sure there is space between the water and the bottom of the bowl).
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10
Whisking by hand, heat the mixture until slightly thickened, a bit lighter in color and hot to the touch; a candy thermometer dipped into the mixture should reach 160 degrees F (very important so that the frosting will whip up firmly!).
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11
Return the bowl to the stand mixer.
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12
Whip the mixture on high speed until very thick, fluffy and pale latte in color, 5 to 10 minutes depending on your mixer.
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13
The frosting is done when it's very stiff and the bowl is completely cool to the touch all over.
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14
Top the cooled cupcakes with 2 tablespoons frosting per cake.
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15
Dust lightly with ground cinnamon to garnish.
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16
Refrigerate any leftovers in an airtight container for up to 2 days.
