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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 9 |
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Ingredients:
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 |
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.
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