Babycakes

• 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

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.

flour, baking powder, salt, baking soda, eggs, unsalted butter, granulated sugar, light brown sugar, honey, baby food, ground cinnamon, ground pecans, frosting, sugar, unsalted butter, cream cheese, condensed milk, vanilla, almond, ground pecans

Taken from www.food.com/recipe/babycakes-359448 (may not work)