Smooth and silky frosting topping an amazing moist cupcake is by far one of the best treats to enjoy. That is where these amazing Pumpkin Spice Cupcakes come in.
I, for one, love pumpkin spice anything, so these cupcakes are one of my favorite recipes to make. Couple the pumpkin spice with baileys are you have a real winner. The frosting is amazing. Flavored with Bailey’s pumpkin spice liqueur, and topped with delicious chocolate sprinkles, it is the perfect topper for these amazing cupcakes.
This recipe is generally easy to make, and while you may believe that pumpkin spice isn’t in season, if you are a true lover of all things pumpkin, you will agree that it doesn’t matter when you enjoy these. Winter, spring, summer or fall, this recipe is perfect for them all!
The cupcake itself is extremely moist and boast a strong pumpkin spice flavor. They are amazing to serve for a crowd, or to enjoy all by yourself.
Yummy and unique.
Let’s get started making these Pumpkin Spice Cupcakes.
What You Need
When you are making these cupcakes, pay close attention to the measurements. You do not want to overpower the cupcake or the frosting. It is also important to remember to cool the cupcakes themselves before frosting them, if you don’t, the frosting will melt.
For the Cupcakes:
- 3 cups of flour – Use regular flour, not cake flour.
- 1 teaspoon of baking soda – Baking soda will help the cake to rise alongside the baking powder and makes for a lighter cake.
- 2 teaspoons of baking powder – Baking powder is used as a leavening agent in cakes and can be found in the baking aisle of your local grocery store.
- 1 teaspoon of kosher salt
- 2 teaspoons of ground cinnamon – The cinnamon provides a delicious flavor to this cake.
- ½ a teaspoon of ground ginger – Do not omit this, it provides the bite these cupcakes need.
- ½ a teaspoon of ground nutmeg – Nutmeg is a delicious addition to all things pumpkin, but make sure you use only what is called for as too much can overpower the cake.
- 1 cup of unsalted sweet cream butter – Make sure that the butter is softened prior to baking.
- 1 cup of sugar – Use regular granulated sugar.
- 1 cup of light brown sugar – Make sure to use light brown sugar as opposed to dark brown sugar.
- 4 large eggs
- 1 cup of whole milk
- 1 ½ cups of pumpkin puree – It is important that you use pumpkin puree, not pumpkin pie filling.
For the Frosting:
- 2 cups of unsalted, sweet cream butter – Make sure the butter is properly softened before making these cupcakes.
- ½ a cup of baileys pumpkin spice liqueur – This can usually be found in the specialty aisle where you purchase your alcohol.
- 4 cups of powdered sugar
- 2 cups of chocolate sprinkles
- 1 large piping bag with a star tip
- 1 medium ice cream scooper
How to Make Pumpkin Spice Cupcakes
Preheat your oven to 350 degrees and prepare your cupcake pan by lining it with cupcake liners.
In a large bowl, mix together your flour, baking soda, baking powder, salt and spices. Make sure they are well combined.
In a stand mixer, beat together the butter, sugar and brown sugar until creamy.
Add one egg at a time to your stand mixer, beating after each egg until combined.
Gradually beat in the dry ingredients, alternating with the milk until the two are combined.
Mix the pumpkin puree into the cake mix.
Fill the cupcake liners 2/3 full of the cupcake batter.
Bake in your 350 degree oven for 21 minutes. When a toothpick comes out clean in the center, they are done.
Remove cupcakes from the oven and cool.
Use a stand mixer to beat your softened butter with the Bailey’s pumpkin spice liqueur and powdered sugar until well combined.
Scoop 1 cup of the frosting into the popping bag
Pour the chocolate sprinkles into a bowl.
Use your ice cream scoop to scoop some frosting from the bowl onto the cupcakes.
Use a knife to gently spread out your frosting. It should look similar to this:
Dip into the chocolate sprinkles if you want full coverage like I do. Otherwise, you can just sprinkle some on.
Using the piping bag, pipe a small dollop of the frosting over top of the chocolate sprinkled frosting.
Serve and enjoy!
- 3 cups flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp kosher salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1 cup unsalted sweet cream butter, softened
- 1 cup sugar
- 1 cup light brown sugar
- 4 large eggs
- 1 cup whole milk
- 1 1/2 cup pumpkin puree
- 2 cups unsalted sweet cream butter, softened
- 1/2 cup Bailey's Pumpkin Spice Liqueur
- 4 cups powder sugar
- 2 cups chocolate sprinkles
- 1 large piping bag with star tip
- 1 medium ice cream scoop
- Preheat oven to 350 degrees and line cupcake pan with cupcake liners.
- Using a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg until
- Using a standing mixer, beat together the butter, sugar and brown sugar until creamy.
- Beat in 1 egg at a time until combined after each egg.
- Gradually beat in the dry ingredients and milk, alternating between the two until combined.
- Mix in the pumpkin puree.
- Fill cupcake liners 2/3 full and bake for 21 minutes until a toothpick comes out clean in the center.
- Allow cupcakes to cool completely.
- Using a standing mixer, beat the butter, Bailey's and powder sugar until combined, smooth and creamy.
- Scoop about 1 C of frosting into the piping bag.
- Pour the chocolate sprinkles into a bowl.
- Directions to decorate.
- Using the ice cream scoop, scoop some frosting out onto the cupcakes.
- Use a knife to lightly spread out the frosting.
- Dip into the chocolate sprinkles.
- Using the piping bag, pipe a dollop of frosting on top.
For an even more festive look, you can add a candy corn pumpkin to the top of each cupcake. You could also sprinkle some pumpkin spice on top (though these cupcakes are already bursting with pumpkin spice flavor).