Baileys Pumpkin Spice Cupcakes

The base of this recipe is our classic pumpkin cupcake recipe from 2011. It is a tried and true staple that everyone loves, even non-pumpkin eaters. Then comes the silky smooth buttercream frosting. It’s a standard “American” style buttercream made with butter and confectioners’ sugar, which means it’s super easy to mix up! With a hefty splash of Baileys Pumpkin Spice, we add notes of pumpkin, cinannamon, vanilla and coffee. All of the fall loves!

I shared this recipe with our Instagram community last fall but never posted it here on the blog. I realize many of you follow along on Instagram and have already given this recipe a try! But this frosting is 

The base of this recipe is our classic pumpkin cupcake recipe from 2011. It is a tried and true staple that everyone loves, even non-pumpkin eaters. Then comes the silky smooth buttercream frosting. It’s a standard “American” style buttercream made with butter and confectioners’ sugar, which means it’s super easy to mix up! With a hefty splash of Baileys Pumpkin Spice, we add notes of pumpkin, cinannamon, vanilla and coffee. All of the fall loves!

Piping a flat swirl of icing and then rolling it in chopped pecans creates a bottom tier of nutty frosting to hold a frilly top swirl. Add a cinnamon stick for dramatic flair, if that speaks to you. As you finish up, be sure to leave a little frosting behind in the bowl… that spoonful (errrr… lick) has your name on it! However you roll, I hope you give this one a try!

INGREDIENTS

For the Pumpkin Cupcakes:

3 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

2 teaspoons cinnamon

½ teaspoon ginger

½ teaspoon nutmeg

1 cup unsalted butter, room temperature

1 cup granulated sugar

1 cup brown sugar

4 eggs

1 cup milk

1 ½ cups pumpkin puree

For the Frosting:

1 cup unsalted butter, room temperature

1 cup salted butter, room temperature

½ cup Baileys Pumpkin Spice

4 cups confectioners’ sugar

For the Assembly:

chopped pecans, optional

whole cinnamon sticks, optional

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INSTRUCTIONS

Make the Pumpkin Cupcakes:

Preheat oven to 350 degrees and line muffin pans with cupcake liners.

In large bowl combine dry ingredients: flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.

In bowl of stand mixer, beat butter, granulated sugar and brown sugar until creamy.

Add eggs, one at a time, beating well after each addition.

Add dry ingredients and milk, alternating until well combined. Scrape down sides of bowl as necessary.

Mix in pumpkin puree.

Fill cupcake liners 2/3 full with batter.

Bake for 18 minutes or until toothpick inserted in center comes out clean.

Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.

Once cupcakes are completely cool, top with frosting.

Make the Frosting:

Using a stand mixer fitted with the paddle attachment, mix the butter, Bailey’s Pumpkin Spice and one cup of the confectioners’ sugar until smooth.

Gradually add remaining confectioners’ sugar one cup at a time. Scrape down sides of bowl as needed.

Mix on lowest speed for 5 minutes until silky smooth and creamy.

To Assemble Cupcakes:

Use a large round tip to pipe a circle of frosting onto your favorite pumpkin cupcake.

Coat with chopped pecans.

Use a large star tip to pipe a swirl of frosting to finish.

Adorn with cinnamon sticks, if desired.

NOTES

Store cupcakes in the refrigerator. Serve at room temperature.