Stop everything and make a batch of these Pumpkin Spice Baileys Cupcakes now! Lightly spiced pumpkin cupcakes are topped with a Baileys Pumpkin Spice liqueur frosting and covered with chocolate sprinkles. The look and taste AMAZING!
I’ve got lots of fun and easy Cupcake Recipes for Parties for you to try out – right-click and open these other recipes in a new tab so that you can read them after this one!
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Pumpkin Spice Baileys Cupcakes
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and to ensure that you have all the ingredients and equipment required as well as understand the steps and timings involved.
These days there are lots of different flavors of Baileys Irish Cream, including the seasonal Pumpkin Spice Baileys – which is what has been used in these yummy cupcakes.
The Baileys goes into the frosting and if you can’t find the seasonal flavor, you could use regular Baileys and add a teaspoon (or two – check for flavor) of pumpkin pie spice to the mix.
I also discovered Mozart Pumpkin Spice Chocolate Cream Liqueur which I have got my eye on and I think would work just as well in this recipe!
Ingredients & Equipment Used In This Recipe
You may have some of the ingredients for this recipe in your kitchen already – the full list with measurements is found in the recipe card.
For your convenience, any specialized ingredients and equipment needed for this recipe have been linked to Amazon below.
- Canned Pure Pumpkin Purée – use the pure pumpkin and not pumpkin pie filling
- Chocolate Sprinkles – also known as chocolate vermicelli
- Cupcake pan
- Fall Cupcake Liners
- Ice Cream Scoop – this helps to scoop cupcake batter and frosting evenly. Get one with a trigger mechanism.
- Piping Bag
- Medium Star Piping Tip
- Wire Cooling Rack
This recipe uses American cups. They’re a handy piece of kitchen equipment to have along with a kitchen food scale. Having both in your kitchen means you’ll be able to make all of the different recipes on my blog as I use both cups and weighted measures.
More Recipes Using Pumpkin Spice
One of the hero ingredients in this recipe is pumpkin spice, so here are some more recipes using the same:
Pumpkin Spice Baileys Cupcakes Recipe Tips
- You can make the cupcake batter using an electric handheld or stand mixer. You could even use an old fashioned wooden spoon if you like!
- Use an ice cream scoop to equally divide the cupcake mixture between the cupcake liners.
- The cupcakes should be ready in about 20 minutes – test their doneness by inserting a toothpick into the cakes and it should come out clean when the cupcakes are cooked through.
- The cupcakes should be transferred to a wire rack to cool completely before decorating.
- There are two layers of frosting on these cupcakes. Make sure you read the recipe thoroughly to know how much to reserve for piping swirls!
- Use an ice cream scoop to add a scoop of Baileys frosting to the cupcakes and use a small angled/off-set spatula or a blunt knife to smooth, round-off and slightly flatten the top.
- Dip the frosted cupcake into the chocolate sprinkles covering as much as possible.
- If you are not confident with your piping skills you can practice on some parchment paper first and scoop the frosting back into the bag to pipe on top of the frosted cupcakes.
More Fall Cupcake Recipes
Looking for more cupcake recipe inspo? Check these out next:
- Caramel Apple Pie Cupcakes with Cinnamon Sugar Pie Crust Topping
- Toffee Apple Cupcakes
- Pumpkin and Chocolate Orange Cupcakes
How Do I Make Pumpkin Spice Baileys Cupcakes?
Just check out the recipe card below with full ingredients, instructions, and demonstration photos. You can print the card out too (don’t worry, the pics don’t print to save your ink!).
For the Cupcakes
- 3 cups all-purpose flour
- 1 tsp baking soda (bicarbonate of soda)
- 2 tsp baking powder
- 1 tsp kosher salt (sea salt flakes)
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 cup light brown sugar
- 4 large eggs
- 1 cup whole milk
- 1½ cup canned pumpkin puree
For the Frosting
- 2 cups unsalted butter, softened
- ½ cup Bailey's Pumpkin Spice Liqueur
- 4 cups powdered sugar (icing sugar)
- 2 cups chocolate sprinkles
- Preheat oven to 180C/350F/Gas 4 and place 22 cupcake liners into cupcake pans. Set aside.
- Sift or whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg in a large bowl.
- Using an electric handheld or stand mixer, beat together the butter, and sugars until creamy.
- Beat in 1 egg at a time, combining well in between.
- Gradually beat in the dry ingredients and milk, alternating between the two until combined.
- Mix in the pumpkin puree.
- Fill cupcake liners two-thirds full and bake for 21 minutes or until an inserted toothpick comes out clean.
- Leave cupcakes to cool in the pan for 5 minutes before moving to a wire rack to cool completely
- To make the frosting, use an electric handheld or stand mixer and beat the butter, Baileys, and powdered sugar until combined, smooth and creamy.
- Scoop 1 cup of the frosting into a piping bag fitted with a star tip. Set aside.
- Pour the chocolate sprinkles into a bowl. Set aside.
- To decorate the cupcakes use an ice cream scoop to place 1 scoop of frosting onto each cooled cupcake and use a knife to lightly spread and flatten.
- Dip each frosted cupcake into the chocolate sprinkles.
- Using the frosting in the piping bag, pipe a swirl on top of each cupcake, Enjoy!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 22 Serving Size: 1
Amount Per Serving: Calories: 628Total Fat: 31gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 101mgSodium: 233mgCarbohydrates: 83gFiber: 1gSugar: 65gProtein: 4g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the dessert, but what about the rest of the courses?
Here are additional recipes to make a full meal!
- Appetizer: Pumpkin Hummus
- Main Dish: Sheet Pan Roasted Chicken Thighs with Potatoes
- Side Dish: Spiced Roasted Autumn Vegetables
- Beverage: Pumpkin White Russian Cocktail
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!