Pumpkin Spice Bailey's Cupcakes

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

Prep Time15

Cook Time17

Decorating time40

Total Time1 12

Course: Dessert

Cuisine: American

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

Servings: cupcakes

Calories: 492kcal

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)

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)

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!)

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.

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.

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!

(Please note nutrition information is an estimate and may not be exactly accurate. )

Serving: 1cupcake | Calories: 492kcal | Carbohydrates: 63g | Protein: 6g | Fat: 24g