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1
Preheat the oven to 350 degrees F.
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2
In a small mixing bowl add the baking soda, salt, baking powder and flour.
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3
Mix thoroughly with a fork and set aside.
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4
In a large mixing bowl add the eggs, honey, both sugars and butter.
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5
Mix until smooth using a hand mixer.
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6
Add the cinnamon and baby food.
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7
Mix until smooth.
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8
Using a rubber spatula fold in the pecans.
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9
Slowly add the flour mixture using a sifter and fold in until ingredients are evenly mixed.
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10
Place 24 mini baking cups (2-inch, nonfoil) into each hole of the mini muffin pan.
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11
Place a 1-gallon resealable freezer bag into a bowl (for support) and pour the cupcake batter into the bag.
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12
Seal the bag and cut the tip off 1 of the bottom corners of the bag.
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13
Squeeze the batter into each baking cup, filling them only 3/4 of the way full.
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14
Place the mini muffin pan in the oven on the center rack.
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15
Bake for 12 minutes.
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16
In a small mixing bowl add the extracts, milk, cream cheese, butter and powdered sugar.
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17
Mix until smooth and creamy using a hand mixer.
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18
When the cupcakes are done baking remove each cupcake from the pan and place on a cooling rack.
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19
Place the cooling rack in the refrigerator for 5 to 7 minutes.
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20
Once the cupcakes are cooled remove them from the refrigerator.
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21
Frost each cupcake by putting a generous dollop of frosting on the top with a spoon.
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22
Garnish top with ground pecans and they are ready to serve.
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23
A viewer, who may not be a professional cook, provided this recipe.
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24
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
