Maple Buttercream Frosting Recipe

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

Maple Buttercream Frosting | ©

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.

4.0 from 5 reviews
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.
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups confectioner's sugar
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • maple flavoring (optional)
  1. 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.

Robyn xo

15 comments on “Maple Buttercream Frosting Recipe”

  1. Oh my gosh…this would rock on some spice cake! Thanks for sharing!

  2. Oh yum!! I best this is good on pretty much anything!

  3. How lovely is this frosting? Perfect for this time of year!

  4. I’ve been making a lot of cupcakes this season and this would go so perfect with some pumpkin cupcakes I was planning to bake!

  5. Pingback: Maple Cookies Recipe - Cooking | Add a Pinch | Robyn Stone

  6. This recipe sounds really good. Just to note though, just tried making it and I think the measurements are off. 1 cup of confectioners sugar is definitely not enough to make this frosting light and creamy. You might want to suggest 3-4 cups of sugar because with just 1, it looks like a goopy mess! Otherwise, once adjusted, tastes pretty damn good!!

  7. You are right Curt Sousa, I also had the same problem with the frosting being really runny. I tripled the batch so it took me forever to get it to the right consistency. But it was really good.

  8. I thought that this recipe would be good to pipe on cupcakes for the fact that the photo shows the frosting piped out but when I tried it it was WAY to liquidy the measurements must be off. At the bottom of the recipe it said you may have to incorporate additional sugar and oh boy did I!

  9. WOW! I have loved every recipe from Robin so far, but this one was so good I sat there eating this frosting and almost didn’t have enough for the maple cookies! Haha! I’ve never much liked maple syrup with pancakes, but these cookies with this frosting were to DIE for. We joked and called them breakfast cookies because I ate them every day when I woke up.

  10. 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!

  11. 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!!!!

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