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Maple Buttercream Recipe-8780

Photo by: Joseph De Leo
Comments: 0


This buttercream has a light maple flavor and is the perfect partner for many of my spiced cupcakes, such as Pumpkin Cupcakes or Carrot Zucchini Cupcakes.

Yield: Makes about 2 cups (500 ML), enough to frost 16 or more cupcakes


  • 2 cups (500 mL) confectioners sugar (icing sugar)
  • ¾ cup (175 mL) unsalted butter, at room temperature
  • 2 tbsp (25 mL) pure maple syrup
  • ½ tsp (2 mL) maple-flavored extract
  • Pinch salt


1. In a bowl, using an electric mixer, beat together confectioner’s sugar, butter, maple syrup, maple extract and salt until smooth.

2. Spread frosting over cooled cupcakes and set aside at room temperature until ready to serve or for up to 8 hours.


Transfer frosting to an airtight container and refrigerate until ready to use or for up to 2 days. Before using, let stand at room temperature until soft enough to spread. Stir until smooth.

© 2005 Julie Hasson

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of 2 tablespoons frosting.

142kcal (7%)
4mg (0%)
0mg (0%)
73mcg RAE (2%)
23mg (8%)
20mg (1%)
5g (27%)
9g (13%)
0mg (0%)

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