Babycakes - cooking recipe

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

Preparation

Heat oven to 350 degrees. Line two mini muffin pans with paper liners; set aside.
Cupcakes: in a medium bowl, whisk together flour, baking powder, salt and baking soda; set aside.
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.
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.
Frosting: In a large bowl, beat confectioners' suagr, butter, cream cheese, condensed milk and extracts on medium speed until smooth.
Frost each cupcake by putting a generous dollop of frosting on top with a spoon. Garnish with ground pecans.