Categories: Cupcakes-Muffins

Ingredients

• Cupcakes:
• 2 1/4 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1 tsp. salt
• 1/2 tsp. baking soda
• 3 eggs
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup light- brown sugar
• 1/4 cup clover honey
• 1 jar (4 oz.) pumpkins with pears baby food
• 2 jars (4 oz. each) applesauce-and apricots baby food
• 2 tsp. ground cinnamon
• 1/2 up ground pecans
• Frosting:
• 1 1/4 cups confectioners' sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 4 oz. cream cheese, softened
• 4 Tbsp. sweetened condensed milk
• 2 tsp. vanilla extract
• 1 tsp. 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 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’ sugar, 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.

7. makes about 60 cupcakes

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