½cupbuttery spread (I like to use Earth Balance® brand), brought to room temperature
1tablespoonorganic orange extract
1cupplain low-fatorganic yogurt
1cuporganic unbleached flour
1cuporganic whole wheat flour
1local Bosc pear, peeled, cored, and minced
Center the oven rack. Preheat the oven to 350°F.
Cream the buttery spread and sugar in a mixing bowl, using a hand mixer on medium speed for 45 seconds, stopping once or twice to scrape the bowl with a rubber spatula.
Add the eggs and beat on medium speed for 30 seconds until light and fluffy, stopping once to scrape the bowl. Add the orange extract and the yogurt. Beat on low speed for 30 seconds until smooth, stopping once to scrape the bowl. In a separate bowl, measure the flours, baking soda, and baking powder. Sift this mixture over the creamed mixture. Mix on low speed for 30-45 seconds, stopping once or twice to scrape the bowl, until well blended. Stir in the minced pear. Spray the cupcake tins with nonstick cooking spray. Divide the batter evenly among the tins, about a heaping ¼cup in each.
Bake in a preheated oven for about 20 minutes, until a cake tester inserted into the center of a cupcake comes out clean. Let set for a few minutes, then turn out onto a platter to cool before frosting.