Bailey's Pumpkin Spice Cupcakes

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!