• Preheat oven to 350ºF and place cupcake liners in a muffin tin. In a small bowl, combine the instant pudding mix, flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside. In a large bowl combine the brown sugar, white sugar, and butter. Add the eggs one at a time, followed by the Greek yogurt. Add the sweet potatoes. Slowly add the dry ingredients; mix until relatively smooth. Spoon the mixture into the cupcake liners, filling them 3/4 of the way full. Stick in the oven for 25-27 minutes. Test with a toothpick for readiness, and let them rest for five minutes before removing from the tin.

For the frosting:

• Cream the cream cheese, butter and vanilla until smooth with a hand blender. Add the powdered sugar slowly so that it doesn’t fly up everywhere. When the frosting is ready, place it into a piping bag. Cut the tip and squeeze dollops onto the tops of the cupcakes. Sprinkle with candied ginger sparingly over the top.