Reviews (2)
Add Rating & Review
47 Ratings
5 star values:
18
4 star values:
17
3 star values:
7
2 star values:
4
1 star values:
1
Martha Stewart Member
Rating: 5 stars
01/21/2012
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
Martha Stewart Member
Rating: Unrated
11/29/2011
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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Emeril’s Pumpkin-Spice Cupcakes with Cream Cheese Frosting
Recipe Summary
prep: 35 mins
total: 55 mins
Yield: Makes 24
Ingredients
Ingredient Checklist
Nonstick cooking spray
1 cup pure pumpkin puree (from a 15-ounce can)
1/2 cup buttermilk
2 teaspoons pure vanilla extract
2 cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup packed light brown sugar
1 cup granulated sugar
3 large eggs
Cream Cheese Frosting
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.
Gallery
Emeril’s Pumpkin-Spice Cupcakes with Cream Cheese Frosting
Recipe Summary
prep: 35 mins
total: 55 mins
Yield: Makes 24
Gallery
Emeril’s Pumpkin-Spice Cupcakes with Cream Cheese Frosting
Emeril’s Pumpkin-Spice Cupcakes with Cream Cheese Frosting
Emeril’s Pumpkin-Spice Cupcakes with Cream Cheese Frosting
Recipe Summary
prep: 35 mins
total: 55 mins
Yield: Makes 24
Recipe Summary
prep: 35 mins
total: 55 mins
Yield: Makes 24
prep: 35 mins
total: 55 mins
prep:
35 mins
total:
55 mins
Yield: Makes 24
Makes 24
Ingredients
Ingredients
- Nonstick cooking spray
- 1 cup pure pumpkin puree (from a 15-ounce can)
- 1/2 cup buttermilk
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 3 large eggs
- Cream Cheese Frosting
Directions
Preheat oven to 350 degrees, with racks in upper and lower thirds. Lightly coat 24 standard muffin cups with cooking spray or line with paper liners. In a medium bowl, whisk together pumpkin puree, buttermilk, and vanilla. In another medium bowl, whisk together flour, baking powder, baking soda, and pumpkin pie spice. In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 3 to 5 minutes. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, beat in flour mixture in 3 additions, alternating with 2 additions pumpkin mixture, until combined.
Spoon 1/4 cup batter into each muffin cup. Bake until a toothpick inserted in center comes out clean, 18 to 20 minutes, rotating pans halfway though. Let cupcakes cool in pans on wire racks, 15 minutes. Remove cupcakes from pans and let cool completely on racks, 10 minutes. To serve, spread frosting onto cooled cupcakes.
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.
Cook’s Notes
Store cupcakes in airtight containers, up to 2 days.
Reviews (2)
Add Rating & Review
47 Ratings
5 star values:
18
4 star values:
17
3 star values:
7
2 star values:
4
1 star values:
1
Martha Stewart Member
Rating: 5 stars
01/21/2012
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
Martha Stewart Member
Rating: Unrated
11/29/2011
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.
Reviews (2)
Add Rating & Review
47 Ratings
5 star values:
18
4 star values:
17
3 star values:
7
2 star values:
4
1 star values:
1
Add Rating & Review
47 Ratings
5 star values:
18
4 star values:
17
3 star values:
7
2 star values:
4
1 star values:
1
47 Ratings
5 star values:
18
4 star values:
17
3 star values:
7
2 star values:
4
1 star values:
1
47 Ratings
5 star values:
18
4 star values:
17
3 star values:
7
2 star values:
4
1 star values:
1
- 5 star values:
- 18
- 4 star values:
- 17
- 3 star values:
- 7
- 2 star values:
- 4
- 1 star values:
- 1
Martha Stewart Member
Rating: 5 stars
01/21/2012
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
Martha Stewart Member
Rating: Unrated
11/29/2011
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.
Martha Stewart Member
Rating: 5 stars
01/21/2012
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
Rating: 5 stars
Rating: Unrated
11/29/2011
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.
Rating: Unrated
All Reviews for Emeril’s Pumpkin-Spice Cupcakes with Cream Cheese Frosting
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Emeril’s Pumpkin-Spice Cupcakes with Cream Cheese Frosting
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
