This frosting is one of my favorites ever. It has a smooth texture and delightful maple flavor that can, I promise, only be achieved if you’re using real maple syrup. Please, please, please don’t use maple flavoring or, heaven forbid, pancake syrup…it will just not be the same. Trust me.
I originally created this frosting based on a few other recipes that I saw online, then tweaked it reach the consistency and flavor that I wanted. It is an excellent complement to spice cupcakes, but could also pair well with pumpkin or cinnamon cake or cupcakes; I can also imagine it as a nice pairing with brown sugar bundt or pound cake.
The recipe below yields a fairly large quantity, enough for 24 regular-sized cupcakes and 16 miniature cupcakes.
- 8 tablespoons butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 3 cups powdered sugar, sifted
- 5 tablespoons pure maple syrup
In a mixing bowl fitted with the paddle attachment, beat butter and cream cheese for 2-3 minutes, until very smooth and well-blended.
Add one cup powdered sugar, beating until combined, followed by 2 tablespoons maple syrup, again beating until well-combined. Add additional cups powdered sugar and remaining tablespoons of maple syrup alternatively, beating until frosting is very smooth.
Transfer frosting to a pastry bag fitted with a large plain tip and pipe frosting onto cupcakes. Store in the refrigerator, but bring to room temperature before serving.