Baileys Pumpkin Spice Cupcakes Recipe

Introduction

These Baileys Pumpkin Spice Cupcakes combine the cozy flavors of autumn with a delightful twist of Baileys Pumpkin Spice. Moist pumpkin cupcakes are topped with a creamy, spiced frosting, making them perfect for festive gatherings or everyday indulgence.

Ingredients

• 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
• 1 cup unsalted butter, room temperature (for frosting)
• 1 cup salted butter, room temperature (for frosting)
• ½ cup Baileys Pumpkin Spice
• 4 cups confectioners’ sugar
• Chopped pecans, optional (for assembly)
• Whole cinnamon sticks, optional (for assembly)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line muffin pans with cupcake liners.
2. Step 2: In a large bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
3. Step 3: In the bowl of a stand mixer, beat the unsalted butter with granulated sugar and brown sugar until creamy.
4. Step 4: Add eggs one at a time, beating well after each addition for a smooth mixture.
5. Step 5: Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, scraping down the sides as needed.
6. Step 6: Fold in the pumpkin puree gently until evenly incorporated.
7. Step 7: Fill each cupcake liner about two-thirds full with the batter.
8. Step 8: Bake for approximately 18 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: Allow cupcakes to cool in the pans for 5 minutes before transferring them to wire racks to cool completely.
10. Step 10: For the frosting, beat the unsalted and salted butter together with the Baileys Pumpkin Spice and one cup of confectioners’ sugar until smooth.
11. Step 11: Gradually add the remaining confectioners’ sugar, one cup at a time, mixing thoroughly and scraping the bowl as needed.
12. Step 12: Beat the frosting on the lowest speed for 5 minutes until it becomes silky and creamy.
13. Step 13: Pipe a circle of frosting onto each cooled cupcake using a large round tip.
14. Step 14: Optionally, sprinkle chopped pecans over the frosting.
15. Step 15: Using a large star tip, pipe a swirl of frosting on top to finish the decoration.
16. Step 16: Garnish with whole cinnamon sticks if desired for an elegant touch.

Tips & Variations

• Use canned pumpkin puree for convenience, making sure it’s not pumpkin pie filling which contains added spices and sugar.
• For an extra spiced flavor, add a pinch of cloves or allspice to the dry ingredients.
• To make these cupcakes dairy-free, substitute butter with plant-based alternatives and use almond or oat milk.
• Chopped pecans can be toasted lightly to enhance their flavor before adding them to the frosting.
• If Baileys Pumpkin Spice isn’t available, substitute with regular Baileys and add a teaspoon of pumpkin pie spice to the frosting.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Before serving, let them sit at room temperature for about 30 minutes to soften the frosting. You can also freeze the cupcakes without frosting for up to 2 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day or two in advance and keep them refrigerated. Frost just before serving to maintain the best texture and appearance.

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin can be used, but it should be cooked and pureed until smooth before measuring. Be sure to strain any excess liquid to avoid a soggy batter.

Baileys Pumpkin Spice Cupcakes Recipe

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Delight in the rich flavors of fall with these Baileys Pumpkin Spice Cupcakes. Moist pumpkin-infused cupcakes are spiced perfectly and topped with a luscious Baileys Pumpkin Spice buttercream frosting. Finished with optional chopped pecans and cinnamon sticks for a festive autumn treat that’s perfect for gatherings or cozy nights in.

• Author: Lily
• Prep Time: 25 minutes
• Cook Time: 18 minutes
• Total Time: 43 minutes
• Yield: 24 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

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

Instructions

1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line muffin pans with cupcake liners to ensure even baking and easy removal.
2. Combine Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg to create a fragrant spice base for the cupcakes.
3. Cream Butter and Sugars: Using a stand mixer, beat the unsalted butter with granulated sugar and brown sugar until the mixture becomes light, fluffy, and creamy, incorporating plenty of air for a tender crumb.
4. Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition to ensure a smooth and well-emulsified batter.
5. Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredient mixture alternately with the milk, beginning and ending with the dry ingredients, mixing just until combined to avoid overworking the batter.
6. Fold in Pumpkin Puree: Gently mix in the pumpkin puree until the batter is uniform in color and texture, resulting in moist and flavorful cupcakes.
7. Fill Cupcake Liners and Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for approximately 18 minutes or until a toothpick inserted into the center comes out clean.
8. Cool Cupcakes: Allow the cupcakes to cool in the pans for 5 minutes before transferring them to wire racks to cool completely, preventing sogginess.
9. Make the Frosting: In a stand mixer fitted with a paddle attachment, beat together the unsalted and salted butter, Baileys Pumpkin Spice liqueur, and one cup of confectioners’ sugar until smooth. Gradually add the remaining confectioners’ sugar one cup at a time, scraping down the sides as needed. Beat on the lowest speed for 5 minutes until the frosting is silky, smooth, and creamy.
10. Assemble the Cupcakes: Using a large round piping tip, pipe a circle of frosting onto each fully cooled cupcake. Optionally, sprinkle chopped pecans over the frosting. Then, use a large star piping tip to add a swirl of frosting on top, and adorn with whole cinnamon sticks if desired for an extra festive touch.

Notes

• Store cupcakes in the refrigerator to keep the frosting fresh. Before serving, allow them to come to room temperature for best flavor and texture.
• Optional toppings like chopped pecans and cinnamon sticks enhance texture and presentation but can be omitted for nut-free or simpler versions.
• Ensure cupcakes are completely cool before frosting to prevent the frosting from melting.

Keywords: Baileys Pumpkin Spice Cupcakes, pumpkin cupcakes, fall desserts, autumn cupcakes, Baileys frosting, spiced pumpkin cake