Fruit cupcakes

Been looking for nice recipes that are healthy enough for my son to take as a snack to school, now that he is growing and leaving the comfort of the creche's food.
Found a few nice things I still need to test but I tried this Fruit cupcakes and they were so simple, soft and filled with richness I had to share.

Dough:

• 350gr self-raising flour
• 1 tb. sp. baking powder
• 1 tb. sp. ground ginger
• 2 tb. sp. ground cinnamon
• 1 pinch salt
•  80ml milk
• 120ml oil
• 200gr of muscovado sugar
• 1 large egg
• 1 smashed banna

Suggestions for fruit:

• Skinned and Chopped (around 1 x 1 x 0.3 cm^3): pear or apple
• Pelled and grated: carrot or parsnip
• Blue berries
• Chopped Strawberries

Preheat the oven to 180C. Put all the dry ingredients, except sugar, together in a bowl and mix them. In another bowl mix the remaining ingredients and then introduce the dry ingredients and mix with a wooden spoon (or equivalent), since this is a heavy dough.
Divide the dough in individual cupcake forms, add a pinch of sugar to the top that will make it look even more yummy.
Put the cupcakes in the oven, at 180C for about half an hour.

The end result is a dark cupcake which is moist and smooth. The fruit is completely cooked and soft and it's flavor is completely incorporated in the subtle cinnamon ginger dough. I would without any icing because it would only undermine the flavor of the cupcakes and make it less healthy. But a acid lemon based icing might make them pop to your liking. Maybe for more worrisome days. :-)

Based on the recipe of Fiona Cairns cupcakes.