Maple Buttercream Frosting makes the perfect frosting recipe to highlight autumn dessert recipes. This Maple Buttercream Frosting recipe uses real maple syrup and can be adjusted for flavor.

Maple Buttercream Frosting | ©

Maple Buttercream Frosting makes a delicious addition to any autumn cake, cupcake or just smooshed between two cookies or graham crackers, truth be told.

This Maple Buttercream Frosting has a delicate maple flavoring, not overpowering in any way. Of course, you can adjust to amp up the maple flavor if you wish taking it anywhere from delicate to intense. Totally your call on that one.

Maple Buttercream Frosting | ©

Here’s my Maple Buttercream Frosting recipe. It is truly out of this world on my butter cake, my white cake, and definitely as a topping on my butter cookies. And that list just goes on and on. You probably should go ahead and just make extra frosting. You’ll want it, believe me.

Maple Buttercream Frosting Recipe

Maple Buttercream Frosting makes the perfect frosting recipe to highlight autumn dessert recipes. This Maple Buttercream Frosting recipe uses real maple syrup and can be adjusted for flavor.
4.5 from 10 votes

Review Recipe

Print Recipe

Prep Time10 mins
Total Time10 mins
Servings: 12
Course Dessert
Calories: 250kcal
Cuisine American
Author: Robyn Stone | Add a Pinch


  • 1 cup unsalted butter, softened (2 sticks)
  • 2 cups confectioner's sugar
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • maple flavoring optional


  • Cream softened butter with the paddle attachment of your stand mixer or beat well with your hand mixer until the butter has lightened in color, about 3 minutes. 
  • Add confectioner's sugar and incorporate fully. Turn your mixer onto high speed to make sure the sugar is well incorporated and to lighten the mixture. Reduce the speed of your mixer and add maple syrup, vanilla extract, and salt. 
  • Turn your mixer back onto high speed and beat for about 30 seconds to lighten. Taste the buttercream to make sure it has the flavor you prefer, if you would like more maple flavor, add maple flavoring 1 teaspoon at a time until it has reached the flavor you prefer. You may need to incorporate additional sugar to have your buttercream at the proper consistency.

Nutrition Information

Calories: 250kcal | Carbohydrates: 29g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 52mg | Potassium: 34mg | Sugar: 27g | Vitamin A: 475IU | Calcium: 19mg
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Robyn xo

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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29 Comments Leave a comment or review

  1. I topped banana muffins with this frosting and it was delicious! I halved the recipe, so I used 1/2 cup butter and 1 cup powdered sugar. Even after adding 1/4 cup of maple syrup, the consistency was thick! I actually added about 1 Tbsp of milk to make it smooth. I will definitely keep this recipe for future use!

  2. I made this frosting to put on carrot cake. I usually use buttercream since cream cheese is not my favorite. This was an awesome addition to a new carrot cake recipe that I tried. I did not pipe it, but the consistency was perfect and would have piped quite nicely. I will definitely make this again!!!!

    1. That sounds amazing, Craig! I’m so happy you shared this and glad you enjoyed it! Thanks!

  3. This is an excellent maple buttercream icing! Not too overly sweet and not too buttery.

    Only change I made was reducing the maple syup to 1/3 cup as I used dark maple syrup, which has more intense maple flavour, and I didn’t want it to be too overpowering. I started with a 1/4 cup but found there wasn’t enough maple flavor for my liking. I added the salt and vanilla then slowly added maple syrup all while whipping the frosting. Don’t forget to scrape the bowl frequently 🙂

    1. I agree that 1/3 cup maple syrup is the right amount. A 1/2 cup is too much. I know because I used 1/2 cup and i found it to be too over-powering. 

    1. I’m so glad you thought it was “deeeeelicious”, Elizabeth!!! Love to hear that! Thanks! xo

  4. Great! We tried it both with and without the maple extract, to top a spice cake, and in our opinion it was better with the stronger maple flavor. Without the extract this frosting is good on virtually anything. Or maybe everything. 🙂

  5. I used this recipe but substituted this Irish cream for the maple syrup to top chocolate Guinness cupcakes. Delicious!

  6. Hello! *Vegan* over here. Not leaving a star review since I used this recipe as a guideline because vegetable margarine works differently than butter.

    I used 1 cup softened Earth Balance Buttery Sticks, 3 cups organic powdered sugar, 1/4 cup maple syrup, 1/4 teaspoon vanilla extract, & 1/4 teaspoon kosher salt. I was able to frost (piping the frosting) approximately 18 cupcakes.

    I agree with above comments – 1/2 cup maple syrup would definitely be too much. I toyed with the idea of reducing 1/2 cup down to 1/4 cup on the stovetop but am glad I didn’t. The maple flavor still shines through.

    I love a recipe that relies on the natural flavoring agent (maple syrup) and not an imitation extract. Thank you!

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