Preheat oven to 180C (Fan) and line a 12-hole cupcake / 6-hole muffin tin with paper cases.

In a large mixing bowl add the flour, baking powder and caster sugar.

In a smaller Pyrex glass bowl whisk the eggs, oil, and yogurt together. Then stir in the cinnamon and ground ginger.

Using a plastic spatula gradually fold the wet egg mixture into the dry flour mixture to make a batter.

Spoon the mixture equally between the paper cases.

Bake in the oven for 20 minutes until the muffins have risen and are golden brown. Check they are fully cooked inside by inserting a toothpick into one and ensuring it comes out clean.

Transfer the muffins onto a wire rack and allow them to cool completely.

In a glass Pyrex bowl beat together the butter and icing sugar.

Mix the cream cheese in with a wooden spoon.

You can either spoon the cream cheese icing onto the cupcakes or you might want to put the icing into the fridge for 20 minutes to firm it up a little before piping it onto the muffins.