Gingersnap Cupcakes With Simple Vanilla Bean Cinnamon Buttercream

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1 stick softened butter

3/4 cup granulated sugar

2 large eggs

3 tbsp molasses

1 cup all purpose flour

1/2 cup gingersnap cookies, ground very fine

1 1/2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp salt

1/2 cup milk

1 tsp 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 tsp ground cinnamon

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