Cream Cheese Frosting for Emeril's Pumpkin-Spice Cupcakes

cream-cheese frosting
3 cups

Use this delicious cream-cheese frosting to make Emeril's Pumpkin-Spice Cupcakes.


  • 12 ounces cream cheese, room temperature

  • 10 tablespoons (1 ¼ sticks) unsalted butter, room temperature

  • 1 ½ cups confectioners' sugar, sifted

  • 2 teaspoons pure vanilla extract

  • 1 to 2 tablespoons whole milk


  1. In a large bowl, using an electric mixer, beat cream cheese and butter until smooth, about 4 minutes. With mixer on low, beat in confectioners' sugar and vanilla extract until smooth and fluffy, 5 minutes. Thin with whole milk if necessary.

Cook's Notes

Refrigerate in an airtight container, up to 1 day; bring to room temperature before using.

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