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.