Maple Buttercream Frosting

Recipe by Sarah Jampel
1 Review 5.0 out of 5 stars

Calling all maple fans! This simple maple buttercream frosting gets its big maple flavor from maple syrup and natural maple flavor. (The natural maple flavor really is worth the investment!) We love this frosting atop our Blueberry Pancake Cupcakes, and you can also pair it with yellow cake, carrot cake, spice cake, gingerbread, or even pumpkin cake.  

Prep
5 mins
Total
10 mins
Yield
1 1/2 cups frosting; enough for 12 cupcakes or a single layer cake
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Maple Buttercream Frosting - select to zoom
Maple Buttercream Frosting - select to zoom
Maple Buttercream Frosting - select to zoom
Maple Buttercream Frosting - select to zoom

Instructions

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  1. In the bowl of a stand mixer fitted with the flat beater attachment, beat the butter on medium speed until very light and fluffy.  

  2. Scrape down the sides of the bowl and add 2 cups (227g) of the confectioners’ sugar, maple syrup, maple flavor, milk, and salt.  

  3. Beat the ingredients together on low speed until the sugar is incorporated, then increase the speed to medium; continue to beat until light and fluffy. Adjust with additional confectioners’ sugar or milk as needed to make a light and spreadable frosting. Add maple flavor by the drop for even more flavor, if desired.

  4. Use the frosting to finish your dessert of choice: assemble and frost a layer cake or decorate cupcakes. 

  5. Storage information: Store maple buttercream frosting in an airtight container in the refrigerator for up to 4 days. Bring to room temperature and re-whip in a mixer before using. 

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