These cupcakes have a lighter consistency than the other cakes in this chapter. Whereas the other cakes could almost double as bread, there’s no mistaking these as cake. Citrus Cream Cheese Icing (page 146) and the “Sassy” Cinnamon variation on the Vanilla Icing (page 136) are scrumptious toppings. Use the cream cheese combination for a brunch dessert or the sweeter cinnamon icing to dress them up for an autumn evening. The brown sugar and mix of spices in the batter augment the woodsy sweetness of the pecans. For a slight variation, peel and dice a sweet apple and add it to the batter before baking.
Recipe information
Yield
makes about 2 dozen cupcakes or one 2-layer 8-inch cake
Ingredients
Preparation
Step 1
Preheat the oven to 350˚F. Line a cupcake pan with paper wrappers.
Step 2
Sift the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt into a mixing bowl and set it aside.
Step 3
Beat the butter in the bowl of a standing mixer fitted with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.
Step 4
Add the brown sugar, crumbling it with your hands as you add it to remove any lumps, and mix on medium-high speed until smooth, about 1 minute. Scrape down the sides and bottom of the bowl with a rubber spatula halfway through to ensure that the butter and sugar are well mixed.
Step 5
Add the eggs, one at a time, mixing thoroughly after each addition. Again, scrape down the sides and bottom of the bowl to make sure that the ingredients are combined.
Step 6
Add approximately half the flour mixture and mix on low speed just until the flour is incorporated, about 30 seconds. Add the vanilla and buttermilk and mix until combined, about 15 seconds.
Step 7
Add the remaining flour and mix until combined, about 15 seconds. Add the pecans and mix until just incorporated. Remove the bowl from the mixer and scrape down the sides and bottom of the bowl with a rubber spatula to make sure that the flour is fully incorporated.
Step 8
Using a standard-size ice cream scoop or a 1/4 cup measure, scoop the batter into the prepared pan, so that the batter comes about halfway up the sides of the wrappers.
Step 9
Bake for 20 to 22 minutes, rotating the pan once halfway through, until the centers of the cupcakes spring back to the touch.
Step 10
Remove the cupcakes from the oven, let them cool slightly in the pan, then finish cooling them right side up on a wire rack until they reach room temperature.
Step 11
Repeat this process with the remaining batter, as necessary.
Step 12
Once the cupcakes are at room temperature, ice as desired. Once iced, the cupcakes can be kept covered or in an airtight container in the refrigerator for up to 2 days. Bring them to room temperature before serving.
