Baileys Pumpkin Spice Cupcakes ππ§
Baileys Pumpkin Spice Cupcakes ππ§
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 280 kcal | Servings: 12 cupcakes
_____Ingredients:_____
For the Cupcakes:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup pumpkin puree
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/4 cup Baileys Irish Cream
For the Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons Baileys Irish Cream
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon vanilla extract
_____Directions:_____
Preheat oven to 350Β°F (175Β°C). Line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
In a separate large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and Baileys Irish Cream until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
For the Frosting:
In a large bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, Baileys Irish Cream, cinnamon, nutmeg, and vanilla extract, beating until smooth and fluffy.
If the frosting is too thick, add more Baileys Irish Cream, 1 tablespoon at a time, until desired consistency is reached.
Pipe or spread the frosting onto the cooled cupcakes.
Enjoy!
