• SIGN UP FOR OUR NEWSLETTER ➝
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

The Cake Blog

  • HOME
  • RECIPES
  • TUTORIALS
    • DIY PROJECTS
    • BAKING TIPS
  • HOLIDAYS
    • CHRISTMAS
    • VALENTINE’S DAY
    • ST. PATRICK’S DAY
    • EASTER
    • MOTHER’S DAY
    • GRADUATION
    • FATHER’S DAY
    • FOURTH OF JULY
    • SUMMER FUN
    • FALL
    • HALLOWEEN
  • INSPIRATION
    • CAKES
      • WEDDING CAKES
      • BIRTHDAY CAKES
      • BABY SHOWER CAKES
    • BAKERY TOURS
    • BIRTHDAY PARTIES
    • BABY SHOWERS
    • BRIDAL SHOWERS
    • REAL WEDDINGS
    • DESSERT TABLES
  • ABOUT
    • MEET THE EDITOR
    • MEET THE CONTRIBUTORS
    • CONTACT

Baileys Pumpkin Spice Cupcakes

September 29, 2017 by Carrie Sellman

Baileys Pumpkin Spice Cupcakes – moist pumpkin cupcakes topped with silky smooth buttercream frosting spiked with a splash of Baileys Pumpkin Spice.

Bailey's Pumpkin Spice Cupcakes | by Carrie Sellman for TheCakeBlog.com

Bailey's Pumpkin Spice Cupcakes | by Carrie Sellman for TheCakeBlog.com

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 seriously too good to let our blog-only friends miss out! How can you go wrong with anything involving Baileys, right? I mean, dessert and adult beverage in one – that is the ultimate!

Bailey's Pumpkin Spice Cupcakes | by Carrie Sellman for TheCakeBlog.com

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!

Bailey's Pumpkin Spice Cupcakes | by Carrie Sellman for TheCakeBlog.com

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!

Print

Baileys Pumpkin Spice Cupcakes

Bailey's Pumpkin Spice Cupcakes | by Carrie Sellman for TheCakeBlog.com
Print Recipe

★★★★★

5 from 5 reviews

Moist pumpkin cupcakes topped with silky smooth buttercream frosting spiked with a splash of Baileys Pumpkin Spice

  • Author: Carrie Sellman
  • Yield: 30 Cupcakes
  • Category: ✽ ✽ ✽

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

Instructions

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.

Notes

  • Store cupcakes in the refrigerator. Serve at room temperature.

 

Bailey's Pumpkin Spice Cupcakes | by Carrie Sellman for TheCakeBlog.com

 


 
YOU MAY ALSO ENJOY:
Pumpkin Spice Cake
Pumpkin Cupcakes with Cream Cheese Frosting
Pumpkin Chocolate Chip Cupcakes
Pumpkin Tiramisu Cake
Pumpkin Spice Free Printable

September 29, 2017 by Carrie Sellman

Carrie Sellman , Founder & Editor

Carrie Sellman is the Founder & Editor of The Cake Blog. Her work has been published in BRIDES Magazine, Country Living Magazine and featured online at People, Today, Cosmopolitan, Glamour, Redbook, Real Simple, TLC, The Cooking Channel and more.

connect with Carrie :

Make the most of citrus season with one of these cake recipes!

« Pumpkin Spice Cake
10 Halloween Cupcakes to Bake »

Comments

  1. Diana Lopes says

    October 2, 2017 at 4:17 pm

    Pumpkin spice cupcakes + baileys? Oh, I already know I’m going to love this. Can’t wait to try it myself!

    • Carrie Sellman says

      October 10, 2017 at 12:46 pm

      Thank you Diana! Hope you love them!

  2. Janice Kosker says

    October 2, 2017 at 9:01 pm

    Carrie,
    Have you ever baked this cake in layers rather than cupcakes??

    • Carrie Sellman says

      October 10, 2017 at 12:46 pm

      Yes, you can bake this in two 8″ round pans for roughly 40-44 minutes. Or divide it into three 8″ round pans (for intentionally shorter layers that don’t need to be torted) and bake 30-32 minutes. Hope you enjoy!

  3. Gourmandisesdelo says

    October 6, 2017 at 1:04 pm

    Waouh .. what a treat !
    I will take one

    ★★★★★

  4. Sandy Lee says

    October 10, 2017 at 3:46 pm

    I’m dying to try your cupcakes, but before I do I was just wonder if there is a mistake in your recipe for the frosting.
    Does it really call for 1 cup unsalted butter and 1 cup of salted butter

    • Carrie Sellman says

      October 11, 2017 at 9:58 am

      No mistake in the recipe – there’s one cup unsalted butter and one cup salted butter. The salted butter adds a nice contrasting balance to the sweetness of the sugar. But using all salted butter would make it noticeably salty. A half/half mixture is just right. Hope you enjoy!

  5. SA says

    October 11, 2017 at 12:51 pm

    Hi there. Does anyone know what I can substitute for red wine in a cake?

    Thanks!

    • Carrie Sellman says

      October 16, 2017 at 11:06 am

      Red grape juice could be a decent substitute, if you want a non-alcoholic option. Adding a splash of vinegar to the grape juice would more closely replicate the acidity of the red wine in the original recipe. Our article about baking with alcohol might come in handy for you. You can find it HERE.

  6. Cupcakes Near Me! says

    October 13, 2017 at 10:40 am

    It looks spectacular! I am of those who enjoy with a slight touch of alcohol in the sweets and surely I will prepare this for my friends 🙂

    Congrats!

    ★★★★★

  7. Sandy Lee says

    October 13, 2017 at 4:57 pm

    Thank you Carrie……I made your recipe last night for a birthday today. The cupcakes were delish and the frosting was soooo smooth with the best taste . Thanks again. Sandy

    • Carrie Sellman says

      October 16, 2017 at 11:00 am

      So happy to hear that Sandy! And thanks for coming back to leave your feedback – I appreciate it so much!!

  8. Sue K says

    October 29, 2017 at 10:13 am

    Am I correct to assume that this is a crusting buttercream?

    • Carrie Sellman says

      October 29, 2017 at 12:56 pm

      Yes and no. It uses confectioners’ sugar like a standard crusting buttercream. But because the ratio of sugar to butter is somewhat lower than a standard crusting buttercream, it will remain somewhat softer with only a little crusting. With the addition of more sugar, you’d get more of an outside crust but it would also be a lot sweeter.

  9. Pam Hull says

    September 15, 2018 at 10:07 am

    these are literally baking right now so I hope I can get a response! The recipe says : Cinnamon Cream Cheese icing, but there is no cream cheese called for in the icing. Is this a misprint?? Please help!!!

    • Carrie Sellman says

      September 18, 2018 at 2:06 pm

      Thanks Pam. Correct, there is no cream cheese in this frosting. I’ve removed the reference, it was a misprint. But the actual ingredient list was/is correct. So your end result should be exactly as it should be! Hope you enjoyed!

  10. Myisha Marah says

    October 2, 2018 at 8:16 am

    Hi! QQ: Can the recipe be halved in make only 15?

    Thanks!

    • Carrie Sellman says

      December 4, 2018 at 12:30 pm

      Yes, that should be fine!

  11. Catherine says

    October 13, 2018 at 5:57 pm

    Made these yesterday and they turned out perfect!!! Couldn’t find any Baileys Pumpkin Spice so I just used regular Baileys and added pumpkin spice seasoning to the icing.

    ★★★★★

    • Carrie Sellman says

      December 4, 2018 at 12:31 pm

      Awesome, thanks for the feedback Catherine! And good to know that your substitution worked well!

  12. Olga says

    December 3, 2018 at 7:16 pm

    I was so impressed on how fluffy and moist the cupcakes turned out. These were a hit with my family at Thanksgiving. When I shared these with my neighbor, she said that these look like they came straight out of a bakery. I’ve already made 3 batches of these cupcakes. They are so good! Thank you for this recipe!

    ★★★★★

    • Carrie Sellman says

      December 4, 2018 at 12:32 pm

      I’m so happy to hear that Olga! Thanks for taking a moment to share your experience with this recipe. 💕

  13. A Fuller says

    February 24, 2019 at 1:37 am

    Hello! Which round tip did you use for the frosting? I love these!

  14. Regina says

    October 25, 2019 at 12:05 pm

    Beautiful cupcakes! I was wondering if you use whole or 2% milk for this recipe. Also, how long will they keep in the refrigerator? Thank you!

  15. Donna says

    November 11, 2019 at 4:44 pm

    Hi, these sound amazing! I plan to attempt to make tmrw. Can I substitute the milk in cupcakes for bailey’s instead to make it extra boozy? ( we rarely have milk at home and if we do it is fat free)

  16. Molly says

    November 23, 2019 at 3:06 pm

    I will be making these for thanksgiving this year! I can’t wait as I love pumpkin spice and baileys!

  17. Sara says

    November 24, 2019 at 7:49 pm

    Made them tonight and realized I forgot the pumpkin after I had iced them….. whoopsyyyy! Still super delicious! Made them for my husbands work so did 1/2 cup heavy whipping cream and 2 tsp pumpkin spice in the icing instead of baileys. Will definitely make again with pumpkin!

    ★★★★★

SEARCH

The Cake Blog is a community of bakers and cake lovers. If you’re looking for beautiful cake inspiration, projects, tutorials and recipes -- you’ve come to the right place. MEET OUR TEAM ➝

LET’S CELEBRATE

SIGN UP FOR OUR NEWSLETTER

BAKING RESOURCES

  • How To Build a Cake Like a Pro
  • Is Your Oven Accurate – And Why It Matters
  • Can You Overmix A Cake
  • Egg Free Baking

HOME   |   ADVERTISE   |   PRIVACY POLICY

Copyright © 2023 · The Cake Blog