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 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.
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
Ingredients
- 1 cup (226 g) butter, (2 sticks) unsalted, softened
- 2 cups (247 g) confectioner's sugar
- 1/2 cup (156 g) maple syrup
- 1 teaspoon (5 g) vanilla extract
- 1/4 teaspoon (0.65 g) kosher salt
- maple flavoring, optional
Instructions
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
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!
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.
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!
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.
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!!
Recipe called for 2 cups confectioners sugar
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!
How lovely is this frosting? Perfect for this time of year!
Sounds simple yet delicious!
Oh yum!! I best this is good on pretty much anything!
Oh my gosh…this would rock on some spice cake! Thanks for sharing!
how many cupcakes should this frost?
I’d say just over a dozen depending on how you’re decorating them.