Name: Babycakes
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H44M0.000S
Yield: 8 servings
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; 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

Directions

Special equipment:

2 (12-cup) mini muffin pans

For the Cupcakes: Preheat the oven to 350 degrees F.
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.
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.
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.
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.