Pecan Spice Cupcakes

Name: Pecan Spice Cupcakes
Yield: makes about 2 dozen cupcakes or one 2-layer 8-inch cake
Ingredients: 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

December 22, 2011

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 notes

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