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Maple Cream Cheese Frosting

Pair this maple cream cheese frosting with our recipe for Carrot-Cake Mini Cupcakes for a treat that's sure to please everyone's sweet tooth.

  • yield: Makes enough for 42 mini cupcakes




  • 1 package (8 ounces) cream cheese, room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 2 cups confectioners' sugar


  1. Step 1

    In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter together until smooth. Add maple syrup, vanilla, and confectioners' sugar; continue beating until well combined and smooth.

The Martha Stewart Show, September 2007



Reviews (7)

  • 5 Aug, 2012

    for those who are not big on sweets, i didn't have powdered sugar so i swapped it with dark brown sugar and it kept a bit of the sour creeam cheese flavor and matched the maple. no problems with clumps either

  • 25 Aug, 2011

    Tooooooo sweet!! Use one cup sugar

  • 13 Oct, 2010

    I used this frosting with Martha's spicy pumpkin bundt cake and it was perfect! I agree, very good with any spiced cake. Thinking about trying it with a spicy apple cake. It might be an overload of fall flavors or it might be fabulous...I'm hoping for the latter!

  • 14 Jan, 2010

    This is a great idea for the cupcakes i am making for my sons birthday party this weekend. I definitely will have to try this.

  • 30 Sep, 2008

    Great frosting. I put it on yellow butter cream cup cakes. I only put 1/2 teaspoon of the maple syrup. Delish!

  • 31 Jul, 2008

    The frosting was most excellent! I loved the hint of the maple syrup. I used organic syrup so it wasnt an overpowering sweetness, it was just perfect. i added too much vanilla extract, so i just added a few more spoonfulls of cream cheese. Definately a keeper, good to top off any spiced baked good.

  • 23 Feb, 2008

    This frosting is yummy. I left out the maple syrup so it would be a little less sweet.