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.

Recipe from Family Circle
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    • 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
    • 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
    Heat oven to 350 degrees . Line two mini muffin pans with paper liners; set aside.
    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 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.
    In a large bowl, beat confectioners' sugar, 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.
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