Gingerbread Cupcakes with Cinnamon Browned Butter Buttercream
"Sweet gingery cupcakes made with brown sugar, molasses and a touch of vanilla extract. Then baked up and frosted with a cinnamon infused buttercream. These cupcakes are moist, full of warming spices, so delicious, and simple enough to make any day of the week!..."
INGREDIENTS
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1 1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1 teaspoon McCormick Ginger, Ground
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1 teaspoon McCormick Cinnamon, Ground
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1/4 teaspoon McCormick Nutmeg, Ground
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1/4 teaspoon McCormick Cloves, Ground
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1/4 teaspoon kosher salt
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1/3 cup whole milk, at room temperature
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1 stick (1/2 cup) salted butter, at room temperature
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1/2 cup light brown sugar, packed
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2 teaspoons McCormick Pure Vanilla Extract
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1/2 cup molasses
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1 egg, at room temperature
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2 sticks (1 cup) salted butter at room temperature
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2-3 cups powdered sugar
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2 tablespoons honey
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1 teaspoon McCormick Pure Vanilla Extract
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1 teaspoon McCormick Cinnamon, Ground
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