Recipe courtesy of Lisa Roman


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  • Level: Easy
  • Total: 44 min
  • Prep: 25 min
  • Inactive: 7 min
  • Cook: 12 min
  • Yield: 8 servings
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Cupcake Batter Ingredients: 

1/2 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoons double-acting baking powder

2 1/4 cups all-purpose flour

3 eggs

1/4 cup clover honey

1/2 cup light brown sugar

3/4 cup granulated sugar

3/4 cup unsalted butter, softened

2 teaspoons ground cinnamon

1 (4-ounce) jar pumpkins with pears baby food (recommended: Nature's Goodness brand)

2 (4-ounce) jars applesauce and apricots baby food (recommended: Earth's Best brand)

1/2 cup ground pecans 

Frosting Ingredients:

1 teaspoon almond extract

2 teaspoons vanilla extract

4 tablespoons sweetened condensed milk

4 ounces cream cheese, softened

3/4 cup unsalted butter, softened

1 1/4 cups powdered sugar

1/4 cup ground pecans


Special equipment:
2 (12-cup) mini muffin pans
  1. For the Cupcakes: Preheat the oven to 350 degrees F.
  2. In a small mixing bowl add the baking soda, salt, baking powder and flour. Mix thoroughly with a fork and set aside. In a large mixing bowl add the eggs, honey, both sugars and butter. Mix until smooth using a hand mixer. Add the cinnamon and baby food. Mix until smooth. Using a rubber spatula fold in the pecans. Slowly add the flour mixture using a sifter and fold in until ingredients are evenly mixed. 
  3. Place 24 mini baking cups (2-inch, nonfoil) into each hole of the mini muffin pan. Place a 1-gallon resealable freezer bag into a bowl (for support) and pour the cupcake batter into the bag. Seal the bag and cut the tip off 1 of the bottom corners of the bag. Squeeze the batter into each baking cup, filling them only 3/4 of the way full. Place the mini muffin pan in the oven on the center rack. Bake for 12 minutes.
  4. For the Frosting: In a small mixing bowl add the extracts, milk, cream cheese, butter and powdered sugar. Mix until smooth and creamy using a hand mixer. When the cupcakes are done baking remove each cupcake from the pan and place on a cooling rack. Place the cooling rack in the refrigerator for 5 to 7 minutes.
  5. Once the cupcakes are cooled remove them from the refrigerator. Frost each cupcake by putting a generous dollop of frosting on the top with a spoon. Garnish top with ground pecans and they are ready to serve.