Babycakes

• Cupcakes
• all-purpose flour↗2 1⁄4 cups
• baking powder↗1 1⁄2 teaspoons
• salt↗1 teaspoon
• baking soda↗1⁄2 teaspoon
• eggs↗3
• unsalted butter, softened↗3⁄4 cup
• granulated sugar↗3⁄4 cup
• light brown sugar↗1⁄2 cup
• clover honey↗1⁄4 cup
• (4 ounce) jar pumpkins with pears baby food (such as Nature's Goodness)1
• (4 ounce) jars applesauce and apricots baby food (such as Earth's Best)2
• ground cinnamon↗2 teaspoons
• ground pecans↗1⁄2 cup
• Frosting↗
• cups confectioners' sugar↗1 1⁄4
• cup unsalted butter, softened↗3⁄4
• ounces cream cheese, softened↗4
• tablespoons sweetened condensed milk↗4
• teaspoons vanilla extract↗2
• teaspoon almond extract↗1
• cup ground pecans↗1⁄4

Step-by-step instructions

1. 1

   Heat oven to 350 degrees. Line two mini muffin pans with paper liners; set aside.

2. 2

   Cupcakes: in a medium bowl, whisk together flour, baking powder, salt and baking soda; set aside.

3. 3

   Beat eggs, butter, sugars and honey in a large bowl on medium speed until well-combined. Add the baby food and cinnamon; beat until smooth. Fold in the pecans. Slowly add flour mixture using a sifter; fold in until ingredients are well-mixed.

4. 4

   Divide batter among prepared muffin cups, filling them 3/4 full. Bake at 350 degrees for 12 minutes or until a toothpick inserted in centers comes out clean. Remove cupcakes from oven to a wire rack and let cool completely. Repeat with additional mini cupcake liners and remaining batter.

5. 5

   Frosting: In a large bowl, beat confectioners' suagr, butter, cream cheese, condensed milk and extracts on medium speed until smooth.

6. 6

   Frost each cupcake by putting a generous dollop of frosting on top with a spoon. Garnish with ground pecans.