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.

The Martha Stewart Show, September 2007, The Martha Stewart Show, Episode 2168


Recipe Summary

Makes enough for 42 mini cupcakes


Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (8)

57 Ratings
  • 5 star values: 13
  • 4 star values: 22
  • 3 star values: 14
  • 2 star values: 6
  • 1 star values: 2
Rating: 3 stars
The recipe as is was runny. Had to double the quantity of powedered sugar. Taste great.
Rating: Unrated
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
Rating: Unrated
Tooooooo sweet!! Use one cup sugar
Rating: Unrated
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!
Rating: Unrated
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.
Rating: Unrated
Great frosting. I put it on yellow butter cream cup cakes. I only put 1/2 teaspoon of the maple syrup. Delish!
Rating: Unrated
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.
Rating: Unrated
This frosting is yummy. I left out the maple syrup so it would be a little less sweet.