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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.

Source: The Martha Stewart Show, September 2007
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57
  • shangella@yahoo.ca
    1 MAY, 2016
    The recipe as is was runny. Had to double the quantity of powedered sugar. Taste great.
    Reply
  • Teresa Cody
    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
    Reply
  • Danycampos
    25 AUG, 2011
    Tooooooo sweet!! Use one cup sugar
    Reply
  • Mayson
    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!
    Reply
  • prod_test871
    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.
    Reply
  • maggymar
    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!
    Reply
  • venusmirrors
    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.
    Reply
  • JaniceKnox
    23 FEB, 2008
    This frosting is yummy. I left out the maple syrup so it would be a little less sweet.
    Reply

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