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Gingersnap Cupcakes with Vanilla Bean Cinnamon Buttercream


1 stick softened butter
3/4 Cup granulated sugar
2 large eggs
3 Tablespoons molasses
1 Cup all purpose flour
1/2 Cup gingersnap cookies, ground very fine
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 Cup milk
1 teaspoon vanilla
1 stick unsalted butter, softened
2 1/2 Cups powdered/confectioners sugar
1/4 Cup milk
1 vanilla bean, split lengthwise and seeds removed
1/4 teaspoon ground cinnamon



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