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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Line 2 (12-well) muffin pans with paper liners.
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3
Place the flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a large bowl and whisk to aerate and break up any lumps; set aside.
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4
Combine the eggs, sugars, oil, and vanilla in a second large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined.
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5
Using a rubber spatula, fold in the flour mixture until just combined.
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6
Fold in the zucchini until evenly mixed.
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7
Fill the muffin wells about three-quarters of the way.
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8
Place the muffin pans side by side in the oven and bake for 11 minutes.
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9
Rotate the pans front to back and side to side and bake until a toothpick inserted into the center of the cupcakes comes out clean, about 11 minutes more.
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10
Place the pans on wire racks and let them cool for 5 minutes.
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11
Remove the cupcakes from the pans and cool completely on the racks before frosting.
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12
Place the butter and sugar in the bowl of a stand mixer fitter with a paddle attachment and beat on low speed until the sugar is incorporated, about 30 seconds.
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13
Increase the speed to medium high and beat until the mixture is light in color, about 3 minutes.
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14
Stop the mixer and scrape down the sides of the bowl and the paddle.
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15
Return the mixer to medium-high speed and add the vanilla and salt.
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16
Add the yogurt 1/3 cup at a time until all of it has been added, then continue mixing until the frosting is evenly combined and light in texture, about 3 minutes.
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17
(Its very important that the yogurt is at room temperature when you begin, or the frosting will seize and form clumps.)
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18
Frost the cooled cupcakes and sprinkle them with the nuts.
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19
If you dont plan to eat the cupcakes within 4 hours, refrigerate them until the frosting hardens, then tent loosely with plastic wrap for up to 3 days.
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20
To serve, let the cupcakes sit at room temperature for about 45 minutes to take the chill off before serving.
