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Baileys Pumpkin Spice Cupcakes Recipe

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★★★★★

4.6 from 54 reviews

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.

Ingredients

Scale

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

Find it online: https://dinewithlily.com/baileys-pumpkin-spice-cupcakes-recipe/