1piece3 inch McCormick® Gourmet Collection Vanilla Beans, Madagascar, split in half lengthwise and seeds scraped
2tablespoonssugar
Frosting
1cup2 sticks butter, softened
1teaspoonMcCormick® Pure Vanilla Extract
1piece3 inch McCormick® Gourmet Collection Vanilla Beans, Madagascar, split in half lengthwise and seeds scraped
2teaspoonsMcCormick® CinnamonGround
4and 1/2 cups confectioners’ sugar
3tablespoonshalf and half or milk
Instructions
Preheat oven to 350°F. Lightly grease or line 24 muffin cups with paper baking cups.
Cupcakes
Beat cake mix, pudding mix, water, butter, eggs, ONE tablespoon of cinnamon, vanilla and vanilla bean seeds in large bowl with electric mixer on low speed just to moisten, scraping sides of bowl frequently. Beat on medium speed 2 minutes. Spoon batter into prepared muffin cups, filling each cup 2/3 full.
Combine remaining 1 tablespoon of cinnamon with 2 tablespoons of sugar to create a cinnamon sugar mixture. Sprinkle a small amount on top of each cupcake.
Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.
Frosting
Beat butter, vanilla and vanilla beans in large bowl with electric mixer on medium speed until light and fluffy. Stir cinnamon into confectioners' sugar. Gradually add to butter mixture, beating until well blended after each addition and frequently scraping sides and bottom of bowl. Add half and half or milk; beat until light and fluffy. Once cupcakes are completely cooled, frost as desired.
Notes
Recipe adapted from McCormick Spice Golden Cinnamon Cupcakes.