Food & Cooking Recipes Dessert & Treats Recipes Cream Cheese Frosting for Emeril's Pumpkin-Spice Cupcakes 3.9 (50) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 20, 2021 Print Share Share Tweet Pin Email Yield: 3 cups Use this delicious cream-cheese frosting to make Emeril's Pumpkin-Spice Cupcakes. Ingredients 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 Directions 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. Print