Make the Pumpkin Cupcakes:

1. Preheat oven to 350 degrees and line muffin pans with cupcake liners.
2. In large bowl combine dry ingredients: flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.
3. In bowl of stand mixer, beat butter, granulated sugar and brown sugar until creamy.
4. Add eggs, one at a time, beating well after each addition.
5. Add dry ingredients and milk, alternating until well combined. Scrape down sides of bowl as necessary.
6. Mix in pumpkin puree.
7. Fill cupcake liners 2/3 full with batter.
8. Bake for 18 minutes or until toothpick inserted in center comes out clean.
9. Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
10. Once cupcakes are completely cool, top with frosting.

Make the Frosting:

1. 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.
2. Gradually add remaining confectioners’ sugar one cup at a time. Scrape down sides of bowl as needed.
3. Mix on lowest speed for 5 minutes until silky smooth and creamy.

To Assemble Cupcakes:

1. Use a large round tip to pipe a circle of frosting onto your favorite pumpkin cupcake.
2. Coat with chopped pecans.
3. Use a large star tip to pipe a swirl of frosting to finish.
4. Adorn with cinnamon sticks, if desired.