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
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.