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Categories:
flour baking soda baking powder ground cinnamon ground nutmeg ginger powder salt unsalted butter brown sugar eggs vanilla buttermilk pecans
Viewed: 31 - Published at: 7 years agoIngredients
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons ground nutmeg
- 1 teaspoon ginger powder
- 1 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 cups packed light brown sugar
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups buttermilk
- 3/4 cup roughly chopped pecans
Method
- Preheat the oven to 350 F. Line a cupcake pan with paper wrappers.
- Sift the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt into a mixing bowl and set it aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake for 20 to 22 minutes, rotating the pan once halfway through, until the centers of the cupcakes spring back to the touch.
- 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.
- Repeat this process with the remaining batter, as necessary.
- 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.