Bailey's Pumpkin Spice Cupcakes

24 cupcakes
35 min

Hands down, two of my 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! I love Bailey’s any day of the week (or time of the year), and Pumpkin Spice Bailey’s made an amazing addition to these cupcakes! I also love that using a Spice cake mix makes these cupcakes come together SUPER quickly and easily! :)

You get ALL THREE of my favorite fall things things in these delicious cupcakes – win, win, win! (Obviously, if you’d rather skip the extra colors and piping, just leave the gel colors our and frost to your liking!) Recipe below!

(note - my in-post links don't always work on the FoodTalk site; see IntensiveCakeUnit.com/Pumpkin-Spice-Baileys-Cupcakes if you need a link!

Bailey's Pumpkin Spice Cupcakes

Recipe details

  • 24  cupcakes
  • Prep time: 20 Minutes Cook time: 15 Minutes Total time: 35 min
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Ingredients

Cupcakes

  • 1 boxed Spice Cake mix
  • ½ cup melted butter (I prefer to use butter in place of oil)
  • 4 eggs
  • 1 can (15 oz or about 2 cups) pumpkin puree
  • ½ cup Pumpkin Spice Bailey’s liqueur

Frosting / filling / decorations

  • 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)
  • - Small piping bag & tips – this set is the one I used, and has been one of my favorites!

Instructions

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 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!

Frosting / filling / decorations

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.
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!
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.
(The tips in my set 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!

Tips

  • Make this recipe? Let me know how it went - or find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!

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Comments

  • Dks92253 Dks92253 on Oct 03, 2021

    How longe would this need to cook to make a regular round or square cake? It sounds delicious

    • Intensive Cake Unit Intensive Cake Unit on Oct 03, 2021

      I’m not 100% sure as I’ve never baked it that way, but most 8” cakes take between 25 and 35 minutes in my oven at 350 degrees. I’d check for done-ness every 5 minutes or so starting at 20-25 minutes to be safe 👍 If you try it let me know how it goes!

  • Shree Shree on Oct 04, 2021

    While I love Baileys, it’s very difficult to find near me. Is there something else I could use in its place? Maybe a pumpkin spiced creamer? 🤷🏼‍♀️

    • Intensive Cake Unit Intensive Cake Unit on Oct 04, 2021

      Can’t tell you with complete confidence as I’ve not tried it myself, but I’ve seen a couple of pumpkin recipes flavored with creamer! I felt like the Baileys had a pretty strong spice + alcohol kick, so I might add a little extra cinnamon and nutmeg and maybe experiment with part creamer/part Bourbon or something similar if you want the same kick, but I think creamer would work! 👍👍

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