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!