Babycakes

Always a hit at potlucks and family gatherings, this yummy cupcake recipe is prepared with a blend of fruit-flavored baby food. Cream cheese frosting and ground pecans finish off this dessert.

Babycakes
Servings: 60 Prep 20 mins Bake 350°F 12 mins

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 (1-1/2 sticks)
  • 3/4 cup granulated sugar
  • 1/2 cup light-brown sugar
  • 1/4 cup clover honey
  • 1 jar (4 ounces each) pumpkins with pears baby food (such as Nature's Goodness)
  • 2 jars (4 ounces each) 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 (1-1/2 sticks)
  • 4 ounces cream cheese, softened
  • 4 tablespoons sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1/4 cup ground pecans

Make It

1. Heat oven to 350 degrees . Line two mini muffin pans with paper liners; set aside.

Cupcakes:

2. 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.

Frosting:

5. 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.