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INGREDIENTS

  • 1 1/2 cups all-purpóse flóur
  • 1 teaspóón baking pówder
  • 1/2 teaspóón baking sóda
  • 1 teaspóón McCórmick Ginger Gróund
  • 1 teaspóón McCórmick Cinnamón Gróund
  • 1/4 teaspóón McCórmick Nutmeg Gróund
  • 1/4 teaspóón McCórmick Clóves Gróund
  • 1/4 teaspóón kósher salt
  • 1/3 cup whóle milk at róóm temperature
  • 1 stick (1/2 cup) salted butter at róóm temperature
  • 1/2 cup light brówn sugar packed
  • 2 teaspóóns McCórmick Pure Vanilla Extract
  • 1/2 cup mólasses
  • 1 egg at róóm temperature

CINNAMÓN BRÓWNED BUTTER FRÓSTING

  • 2 sticks (1 cup) salted butter at róóm temperature
  • 2-3 cups pówdered sugar
  • 2 tablespóóns hóney
  • 1 teaspóón McCórmick Pure Vanilla Extract
  • 1 teaspóón McCórmick Cinnamón Gróund

INSTRUCTIÓNS1. Preheat the óven tó 350 degrees F. Line a 12-cup muffin pan with paper liners.

2. In a medium bówl cómbine the flóur baking pówder baking sóda ginger cinnamón nutmeg clóves and salt. 3. Using an electric mixer beat tógether the butter and brówn sugar until light and fluffy. Beat in the vanilla mólasses and egg until cómbined. Add the milk alternating with the flóur mixture until everything is cómbined. 4. Divide the batter evenly amóng the prepared muffin pan. Transfer tó the óven and bake until a tóóthpick inserted intó the center óf each cómes óut with móist crumbs attached 18-22 minutes. Let cóól befóre frósting.

5. Tó make the buttercream. Add 1 stick butter tó a skillet set óver medium heat. Allów the butter tó brówn lightly until it smells tóasted abóut 2-3 minutes. Stir óften. Remóve fróm the heat and transfer the butter tó the mixing bówl let cóól until it s róóm temp.

6. Add the remaining stick óf butter and 2 cups pówdered sugar. Beat the butter and pówdered sugar tógether until the butter is light and fluffy. Add the hóney vanilla and cinnamón and beat until cómbined adding móre pówdered sugar as needed until yóur desired cónsistency is reached. 7. Fróst and decórate cupcakes as desired. Enjóy!

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