This buttercream has a light maple flavor and is the perfect partner for many of my spiced cupcakes, such as Carrot Zucchini Cupcakes.
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.
Make Ahead RecipeYes
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
Five Ingredients or LessYes
Taste and TextureButtery, Creamy, Sweet
- 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
In a bowl, using an electric mixer, beat together confectioner’s sugar, butter, maple syrup, maple extract and salt until smooth.
Spread frosting over cooled cupcakes and set aside at room temperature until ready to serve or for up to 8 hours.
2005 Julie Hasson