Babycakes

These delicious mini cupcakes use fun ingredients like jarred baby food. They are so moist and great to take along to a party.

Cupcakes

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

3 eggs

3/4 cup unsalted butter, softened

3/4 cup granulated sugar

1/2 cup light brown sugar

1/4 cup clover honey

1 (4 ounce) jar pumpkins with pears baby food (such as Nature's Goodness)

2 (4 ounce) jars applesauce and apricots baby food (such as Earth's Best)

2 teaspoons ground cinnamon

1/2 cup ground pecans

Frosting

1 1/4 cups confectioners' sugar

3/4 cup unsalted butter, softened

4 ounces cream cheese, softened

4 tablespoons sweetened condensed milk

2 teaspoons vanilla extract

1 teaspoon almond extract

1/4 cup ground pecans

Directions:

1

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

2

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

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

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

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

6

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