Preheat the oven to 175 degrees C. Grease 12 cupcake molds and line with paper liners.

Heat 1 tbsp butter in a pan and toss in the diced pears. Cook for 3-4 minutes, add the raisins and the nuts and then pour in the honey. Cook on low heat for 5 minutes.

Sprinkle the cinnamon and nutmeg and cook further for 1-2 minutes till the mixture is thoroughly coated with syrupy honey and spices and all the water from the pears has dried up. Set aside to cool.

In a bowl, combine the flours with salt and soda bicarbonate.

In a larger bowl, cream the butter and brown sugar. Add the vanilla extract and eggs and beat further till light and frothy.

Using a spatula, gently fold in the flour mixture until just combined. Take care not to overmix.

Finally, mix in the cooked fruits and nuts. Add the milk to loosen the batter a little if it appears too thick.

Spoon the cake batter evenly into the prepared molds and bake for 20 minutes or until a skewer inserted into the cupcakes comes out clean.

Cool the cupcakes on a wire rack and store in an airtight box.