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1
Preheat the oven to 350 F. Line a cupcake pan with paper wrappers.
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2
Sift the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt into a mixing bowl and set it aside.
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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.
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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.
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5
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.
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6
Add the eggs, one at a time, mixing thoroughly after each addition.
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7
Again, scrape down the sides and bottom of the bowl to make sure that the ingredients are combined.
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8
Add approximately half the flour mixture and mix on low speed just until the flour is incorporated, about 30 seconds.
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9
Add the vanilla and buttermilk and mix until combined, about 15 seconds.
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10
Add the remaining flour and mix until combined, about 15 seconds.
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11
Add the pecans and mix until just incorporated.
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12
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.
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13
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.
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14
Bake for 20 to 22 minutes, rotating the pan once halfway through, until the centers of the cupcakes spring back to the touch.
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15
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.
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16
Repeat this process with the remaining batter, as necessary.
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17
Once the cupcakes are at room temperature, ice as desired.
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18
Once iced, the cupcakes can be kept covered or in an airtight container in the refrigerator for up to 2 days.
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19
Bring them to room temperature before serving.
