A Party Treat Everyone Can Feel Good About
We’re Fanny and Greta, dear friends with deep backgrounds in sustainable food. This is a space for the food lovers, home cooks, would-be home cooks and anyone who needs a bit of inspiration and gentle guidance in their family kitchen.
Santa Anna•
April 3, 2025
Preheat the oven to 350 °F and prep a muffin tin with paper liners.
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.
Start checking at minute 15, though. Every oven is different.
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.
Or skip the frosting if you're making these for breakfast! They're delicious without it.
