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The two best things about fall?

1) ALL the pumpkin, and 2) ALL the beautiful colors! But now - 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 Pumpkin Spice Bailey's cupcakes – win, win, win! 😉 And because coloring and piping the frosting takes some extra time, I've included instructions below for 'doctored up cake mix' pumpkin cupcakes!

Okay; that said - now a note to my scratch recipe purists!

"Not a big fan of cake mixes. Do you have a scratch recipe I can use instead?"

Please see this post if you'd like a scratch cupcake recipe! Replace 1/2 cup of the milk in the scratch recipe with 1/2 cup Pumpkin Spice Bailey's; follow the rest of the instructions as written.

“How do I store these cupcakes?”

Store in a cupcake carrier or sealable container; I often put a layer of plastic wrap over the top between the container and lid for a better seal. Cupcakes will keep at room temperature for 1-2 days or in the fridge for 3-5 days as long as they're protected from drying out.

Recipe below! Enjoy - and happy baking!

(Disclosure: As an Amazon associate I may earn from qualifying purchases, and 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 Spice Bailey's Cupcakes

SUPER easy Pumpkin cupcakes - doctor up spice cake mix with pumpkin liqueur and make Pumpkin Spice Bailey's Cupcakes!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 17

Decorating time 40

Total Time 1 12

Course Dessert

Cuisine American

Servings cupcakes

Calories 492 kcal

Equipment

2 Cupcake pans (24 cups total)
24 Cupcake liners
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: 1cupcakeCalories: 492kcalCarbohydrates: 63gProtein: 6gFat: 24g

Keyword Cupcakes with Bailey's, Pumpkin Bailey's Cupcakes, Pumpkin Spice Bailey's Cupcakes, Pumpkin Spice Bailey's dessert

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Pumpkin Spice Bailey's Cupcakes