Hands down, two of my long-time favorite things about fall - ALL the pumpkin, and ALL the beautiful colors!
Annnd one new contender vying for a top spot in my favorite fall things list? Most DEFINITELY Pumpkin Spice Bailey’s!
You get ALL THREE of those things in these delicious cupcakes – win, win, win! Recipe below!
(Disclosure: As a way to keep my kitchen stocked with butter, sugar, and flour I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn a commission by linking to Amazon.com and affiliated sites.
My posts often contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra cost to you!)
Pumpkin Bailey’s Cupcakes:
1 boxed Spice Cake mix
½ cup melted unsalted butter (I prefer to use butter in place of oil)
1 can (15 oz or about 2 cups) pumpkin puree
½ cup Pumpkin Spice Bailey’s liqueur
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 the melted butter, eggs, pumpkin puree, 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:
8 oz (one package) cream cheese, softened
16 Tablespoons (two sticks) butter, softened
6-7 c powdered sugar
2-4 Tablespoons milk
1 T clear vanilla extract
1/4 t. salt (if using unsalted butter)
(Save and add later – few drops each orange, yellow, brown, and purple gel colors)
Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined.
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!
To fill the cupcakes, first you’ll need to core them. There are a few ways you can do this....you can buy a cupcake corer, you can use a knife, or you can do what I did and use the non-business-end of a large piping tip! Pipe your filling into your cored cupcakes - it doesn't have to look pretty, so I often use a zip-lock bag for this part.
- Small piping bag & tips – this set is the one I used, and has been one of my favorites!
Now the fun part! Decorating!
(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!
Make this recipe? Let me know how it went - or find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!