Babycakes

From Family Circle mag April 1, 2009 as seen on Food Network's Ultimate Recipe Showdown.

• Ready In: 32 mins
• Yields: 60 cupcakes

Ingredients

• 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.