Baileys Pumpkin Spice Cupcakes

Bailey's Pumpkin Spice Cupcakes | by Carrie Sellman for

5 from 5 reviews

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


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


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.


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