Info
- Skill Level: Easy
- Cost: Moderate
- Favorited: 5 Times
Can be made ahead of time.
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Maple Buttercream
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
Ingredients
- 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
Directions
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.
Notes
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
Nutritional information is based on a serving size of 2 tablespoons frosting.
142 kcal
0 % daily value
0 % daily value
2 % daily value
8 mg
1 mg
0 g
16 g
0 g
17 g
23 mg
20 mg
5 g
9 g
0 % daily value
