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Pumpkin Spice Cupcakes with Buttercream Frosting Recipe


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If you like pumpkin spice, you are going to love these Pumpkin Spice Cupcakes. Topped with a buttercream frosting that includes Bailey’s Pumpkin Spice Liqueur, these cupcakes are the perfect Fall dessert.

Smooth and silky frosting topping an amazing moist cupcake is by far one of the best treats to enjoy. That is where these amazing Pumpkin Spice Cupcakes come in.

Pumpkin Spice Cupcakes with Buttercream Frosting Recipe and chocolate sprinkles on a multi-colored checkered cloth

I, for one, love pumpkin spice anything, so these cupcakes are one of my favorite recipes to make. Couple the pumpkin spice with baileys are you have a real winner.

The frosting is amazing. Flavored with Bailey’s pumpkin spice liqueur, and topped with delicious chocolate sprinkles, it is the perfect topper for these amazing cupcakes.

This recipe is generally easy to make, and while you may believe that pumpkin spice isn’t in season, if you are a true lover of all things pumpkin, you will agree that it doesn’t matter when you enjoy these. Winter, spring, summer or fall, this recipe is perfect for them all!

Pumpkin Spice Cupcakes with Buttercream Frosting Recipe and chocolate sprinkles on a multi-colored checkered cloth next to some yellow flowers

The cupcake itself is extremely moist and boast a strong pumpkin spice flavor. They are amazing to serve for a crowd, or to enjoy all by yourself.

Yummy and unique.

Let’s get started making these Pumpkin Spice Cupcakes.

Pumpkin Spice Cupcakes with Buttercream Frosting Recipe and chocolate sprinkles on a multi-colored checkered cloth

What You Need

When you are making these cupcakes, pay close attention to the measurements. You do not want to overpower the cupcake or the frosting.

It is also important to remember to cool the cupcakes themselves before frosting them, if you don’t, the frosting will melt.

For the Cupcakes:

  • 3 cups of flour – Use regular flour, not cake flour.
  • 1 teaspoon of baking soda – Baking soda will help the cake to rise alongside the baking powder and makes for a lighter cake.
  • 2 teaspoons of baking powder – Baking powder is used as a leavening agent in cakes and can be found in the baking aisle of your local grocery store.
  • 1 teaspoon of kosher salt
  • 2 teaspoons of ground cinnamon – The cinnamon provides a delicious flavor to this cake.
  • ½ a teaspoon of ground ginger – Do not omit this, it provides the bite these cupcakes need.
  • ½ a teaspoon of ground nutmeg – Nutmeg is a delicious addition to all things pumpkin, but make sure you use only what is called for as too much can overpower the cake.
  • 1 cup of unsalted sweet cream butter – Make sure that the butter is softened prior to baking.
  • 1 cup of sugar – Use regular granulated sugar.
  • 1 cup of light brown sugar – Make sure to use light brown sugar as opposed to dark brown sugar.
  • 4 large eggs
  • 1 cup of whole milk
  • 1 ½ cups of pumpkin puree – It is important that you use pumpkin puree, not pumpkin pie filling.

For the Frosting:

  • 2 cups of unsalted, sweet cream butter – Make sure the butter is properly softened before making these cupcakes.
  • ½ a cup of baileys pumpkin spice liqueur – This can usually be found in the specialty aisle where you purchase your alcohol.
  • 4 cups of powdered sugar
  • 2 cups of chocolate sprinkles
  • 1 large piping bag with a star tip
  • 1 medium ice cream scooper

How to Make Pumpkin Spice Cupcakes

Step 1

Preheat your oven to 350 degrees and prepare your cupcake pan by lining it with cupcake liners.

Step 2

In a large bowl, mix together your flour, baking soda, baking powder, salt and spices. Make sure they are well combined.

Step 3

In a stand mixer, beat together the butter, sugar and brown sugar until creamy.

Step 4

Add one egg at a time to your stand mixer, beating after each egg until combined.

Step 5

Gradually beat in the dry ingredients, alternating with the milk until the two are combined.

Step 6

Mix the pumpkin puree into the cake mix.

Step 7

Fill the cupcake liners 2/3 full of the cupcake batter.

Step 8

Bake in your 350 degree oven for 21 minutes. When a toothpick comes out clean in the center, they are done.

Step 9

Remove cupcakes from the oven and cool.

a pumpkin spice cupcake

Step 10

Use a stand mixer to beat your softened butter with the Bailey’s pumpkin spice liqueur and powdered sugar until well combined.

Step 11

Scoop 1 cup of the frosting into the popping bag

Step 12

Pour the chocolate sprinkles into a bowl.

Step 13

Use your ice cream scoop to scoop some frosting from the bowl onto the cupcakes.

Step 14

Use a knife to gently spread out your frosting. It should look similar to this:

a pumpkin spice cupcake with buttercream frosting

Step 15

Dip into the chocolate sprinkles if you want full coverage like I do. Otherwise, you can just sprinkle some on.

a pumpkin spice cupcake with buttercream frosting topped with chocolate sprinkles

Step 16

Using the piping bag, pipe a small dollop of the frosting over top of the chocolate sprinkled frosting.

closeup of a Pumpkin Spice Cupcake with Buttercream Frosting Recipe and chocolate sprinkles on a multi-colored checkered cloth next to yellow flowers

Step 17

Serve and enjoy!

Bailey’s Pumpkin Spice Cupcakes

No ratings yet
Prep Time 15 mins
Cook Time 21 mins
20 mins
Course Dessert
Servings 24
Calories 502 kcal

Equipment

  • 1 large piping bag with star tip
  • 1 medium ice cream scoop

Ingredients
  

Cupcakes

  • 3 cups flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1 cup unsalted sweet cream butter softened
  • 1 cup sugar
  • 1 cup light brown sugar
  • 4 large eggs
  • 1 cup whole milk
  • 1 1/2 cup pumpkin puree

Frosting

  • 2 cups unsalted sweet cream butter softened
  • 1/2 cup Bailey’s Pumpkin Spice Liqueur
  • 4 cups powder sugar
  • 2 cups chocolate sprinkles

Instructions
 

  • Preheat oven to 350 degrees and line cupcake pan with cupcake liners.
  • Using a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg until
  • combined.
  • Using a standing mixer, beat together the butter, sugar and brown sugar until creamy.
  • Beat in 1 egg at a time until combined after each egg.
  • Gradually beat in the dry ingredients and milk, alternating between the two until combined.
  • Mix in the pumpkin puree.
  • Fill cupcake liners 2/3 full and bake for 21 minutes until a toothpick comes out clean in the center.
  • Allow cupcakes to cool completely.
  • Using a standing mixer, beat the butter, Bailey’s and powder sugar until combined, smooth and creamy.
  • Scoop about 1 C of frosting into the piping bag.
  • Pour the chocolate sprinkles into a bowl.
  • Directions to decorate.
  • Using the ice cream scoop, scoop some frosting out onto the cupcakes.
  • Use a knife to lightly spread out the frosting.
  • Dip into the chocolate sprinkles.
  • Using the piping bag, pipe a dollop of frosting on top.

Nutrition

Serving: 1gCalories: 502kcalCarbohydrates: 66gProtein: 3gFat: 25gSaturated Fat: 16gCholesterol: 89mgSodium: 172mgPotassium: 133mgFiber: 1gSugar: 52gVitamin A: 3148IUVitamin C: 1mgCalcium: 57mgIron: 1mg
Tried this recipe?Let us know how it was!

For an even more festive look, you can add a candy corn pumpkin to the top of each cupcake. You could also sprinkle some pumpkin spice on top (though these cupcakes are already bursting with pumpkin spice flavor).

Not ready to make up your own batch of pumpkin spice cupcakes yet? Pin this recipe so you can find it when you’re ready!

a collage of Pumpkin Spice Cupcakes with Buttercream Frosting Recipe and chocolate sprinkles on a multi-colored checkered cloth with title text reading Pumpkin Spice Cupcakes

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