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Emeril's Pumpkin-Spice Cupcakes with Cream Cheese Frosting

"Pumpkin is not just for pies! Whip up a batch of these easy cupcakes with your kids for a twist on a favorite fall ingredient. They make awesome after-school sweets and are a welcome change from pumpkin pie on your holiday table." Emeril Lagasse

Source: Everyday Food, November 2011
Total Time Prep Yield



Cook's Notes

Store cupcakes in airtight containers, up to 2 days.

Let children prep the muffin pans, measure the ingredients, and help cover the cupcakes with a layer of luscious cream cheese frosting.

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How would you rate this recipe?
  • Mints22
    21 JAN, 2012
    FANTASTIC! These were so good. I made three different types of cupcakes for a family shindig, and these were my favorite. My boyfriend said he doesn't like pumpkin so he wouldn't have any of these. Not true! He ate so many. So light and fluffy, the aromatic spices are so good. LOVE LOVE
  • tarheel84
    29 NOV, 2011
    These cupcakes came out very moist and had a great taste similar to a carrot cake. They were fanstastic. The recipe was easy. I did made 30 cupcakes. The icing was out of this world and it made a large amount. There was enough icing for each cupcake to get a good covering. The recipe calls for a 1/4 cup in each muffin cup. After measuring a few, I found filling it 2/3 full was the same as 1/4 cup. The batter does not rise much. I will make this recipe again.

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