Morning Glory Cupcakes

In a large bowl, combine the whole wheat flour (½ cup), all-purpose flour (½ cup), salt (1 pinch), baking powder (1 tsp), baking soda (½ tsp), cinnamon (2 tsp), ground ginger (1 tsp) and oats (¼ cup). Stir with a fork to thoroughly combine.

In another bowl, whisk together the yogurt (⅔ cup), eggs (2), sugar (½ cup), butter (3 Tbsp), oil (3 Tbsp) and vanilla extract (2 tsp) until smooth.

Using a rubber spatula, fold the wet ingredients into the dry, stirring until there are no streaks of flour remain. Follow by folding in the apple (1), raisins (½ cup) and nuts or seeds (½ cup).

Spoon the batter into the cupcake liners, filling each one about halfway. Bake for around 20 minutes, until you insert a toothpick and it comes out clean.

While the cupcakes bake, make the frosting. Use a hand mixer—or a whisk and some steely resolve and forearm strength—to combine the cream cheese (1 cup), yogurt (¼ cup), maple syrup (3–4 Tbsp) and vanilla (1 tsp) until it's completely smooth.

Wait for the cupcakes to cool completely and then divide the frosting between them.