Pumpkin Spice Bailey's Cupcakes
SUPER easy Pumpkin cupcakes - doctor up spice cake mix with pumpkin liqueur and make Pumpkin Spice Bailey's Cupcakes!
Servings: 24 cupcakes
Calories: 492kcal
Equipment
- 2 Cupcake pans (24 cups total)
- 1 large cookie scoop (optional, but makes transferring batter to pans easier)
- 1 small piping bags + tips (linked is a set that contains reusable bags and all the tips I used)
Ingredients
Pumpkin Spice Bailey’s Cupcakes
- 1 box Spice cake mix (ignore the package directions)
- ½ cup melted unsalted butter (I prefer to use butter in place of oil)
- 15 ounces pumpkin puree (about 2 cups)
- 4 eggs
- ½ cup Pumpkin Spice Bailey’s liqueur
Cream Cheese Buttercream Frosting
- 8 ounces cream cheese one package; softened
- 1 cup unsalted butter two sticks, softened
- 6 cups powdered sugar
- 2-4 Tablespoons Pumpkin Spice Bailey's
- 1 Tablespoon clear vanilla extract
- 1/4 teaspoon salt
- 3-4 drops yellow gel food color
- 3-4 drops Orange gel food color
- 3-4 drops purple gel food color
- 2 Tablespoons cocoa powder (or brown gel food color; to color frosting for cupcake centers)
Filling
- ¾ cup frosting from recipe
- 3 Tablespoons Pumpkin Spice Bailey's
Instructions
Pumpkin Spice Bailey’s Cupcakes
- Preheat oven to 350°F (177°C). Line 2 cupcake tins (24 total) with cupcake liners or spray with baking spray. Set aside.
- In a large bowl, whisk together melted butter, pumpkin puree, eggs, and Bailey’s until well combined. Whisk in cake mix until fully combined, then beat by hand or with a hand mixer for another minute.
- Fill each liner about 2/3 full (using a large cookie scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
- Bake for 12-17 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool. Allow to cool completely before filling or frosting. (While you’re waiting, make your frosting and filling!)
Cream Cheese Buttercream Frosting
- Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with Pumpkin Spice Bailey's until frosting reaches a smooth pipeable consistency. Add vanilla and salt and beat until well combined.
Filling: (optional)
- I wanted a bit more Bailey’s kick to the center of these cupcakes, so I removed about ¾ cup frosting from my bowl and stirred in about 3 Tablespoons of Pumpkin Spice Bailey’s to make cupcake filling. Optional but recommended!
- Core and fill cupcakes - coring can be done with a cupcake corer, the back end of a large piping tip, or you can do what I did and use the back end of a large piping tip! Pipe filling into cupcakes - I like to use a piping bag for this part.
Now the fun part! Decorating!
- Divide frosting into 4 parts; color one yellow, one orange, one purple, and leave the last one white. Remove 1/4 cup from the bowl of orange frosting and add cocoa powder to make frosting for cupcake centers.
- (The tips don’t come with numbers, but I’ll list the shape of the tips I used below!)
- (White) Rose – narrow teardrop-shaped tip – turn the larger end down toward the cupcake and pipe a tiny ‘anchor’ in the center. Work from the center outward, piping short swipes in circles to make the rose petals.
- (Yellow) Sunflowers – wider teardrop-shaped tip + small star tip – turn the larger end toward the center of the cupcake and pipe petals in a circle working from the outside edge in. Use the small star to add brown frosting to the center.
- (Orange) Poppies – same narrow teardrop shaped tip as the roses – but this time work from the outside in! Use the small star to add brown frosting swirls to the center.
- (Purple) Marigolds – widest oblong or teardrop shaped tip – pipe petals in a circle working from the outside edge in. Use the small star to add brown frosting to the center.
- Annnd….that’s it! You’re done! Enjoy!
Video
Notes
(Please note nutrition information is an estimate and may not be exactly accurate. )
Nutrition
Serving: 1cupcake | Calories: 492kcal | Carbohydrates: 63g | Protein: 6g | Fat: 24g
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