This 4 ingredient maple buttercream frosting is creamy, smooth, and the perfect addition to your fall treats. Both maple syrup and maple extract are used to create that classic maple flavor we love so much from a maple glazed donut.
Why You'll Love This Frosting Recipe
- Quick prep time. This is such an easy maple buttercream frosting to make as it only takes 5 minutes to prepare.
- Real maple flavor. I used pure maple syrup along with maple extract to give this buttercream the best maple flavor.
- Delicious on so many fall desserts. This is my go-to maple frosting for easy moist pumpkin cupcakes and best pumpkin olive oil cake.
- Smooth and creamy texture. You can pipe this frosting onto cupcakes or spread over cake layers.
Not only does maple pair so well with pumpkin flavors, but also these caramel filled cupcakes would be amazing with this maple buttercream!
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As a professional home baker, I love creating quick and easy frosting recipes that can go along with so many different desserts. Some of my other favorites are the best salted caramel frosting and cinnamon cream cheese frosting.
Ingredients for Homemade Maple Buttercream Frosting
- Butter: I used unsalted butter, which is my go-to for all of my frosting recipes, but you could also use salted butter if you wanted that salt flavor.
- Maple Syrup: I highly recommend a pure maple syrup as it will give the frosting a better maple flavor.
- Maple Extract. Just 1 teaspoon is all you need. This helps to provide that maple icing flavor.
See the recipe card for the full ingredients list and the exact amounts.
How to Make Maple Buttercream Frosting
Follow along below for the step-by-step process.
Step 1: In a large bowl of a stand mixer, beat the butter on high speed until smooth and creamy.
Step 2: Add the powdered sugar, maple syrup, and maple extract and mix together on low speed until combined.
Step 3: Increase the speed to high and beat for another 1-2 minutes until the frosting is super smooth and creamy.
Step 4: Pipe onto your favorite cupcakes or spread over the top of a cake.
Storing & Freezing
If you plan on using this frosting within 24 hours, you can keep it stored in an airtight container at room temperature. If not, keep it stored in the refrigerator for up to 1 week.
Just pull it out at least 30-60 minutes before you want to use it so it's not cold.
To freeze, place it in an airtight container. You can keep it in the freezer for up to 1 month. When ready to use, thaw in the refrigerator over night. Then rewhip it to help stabilize it again.
Expert Baking Tips
- Room Temperature: The butter needs to be at room temperature in order to create the perfect consistency of buttercream frosting. If you start with cold butter, you'll have a difficult time getting the frosting to come together.
- Maple Flavor: If you want an even stronger maple flavor, add an extra ½ teaspoon of maple extract.
- Baked Desserts: Make sure any dessert you use this frosting on is completely cooled before frosting. If not, the frosting will melt right off.
Ways to Use This Frosting
This recipe makes enough frosting to perfectly frost 12 cupcakes.
If you want to layer a cake with it, I recommend 1.5x the recipe for any 2 or 3 layered cake. If making a sheet cake, there's no need to make extra!
With a one layer cake (like this single layer vanilla cake or small pumpkin cake recipe), cut the recipe in half (unless you want extra frosting).
Recipe FAQs
Absolutely. Just replace the unsalted butter for salted butter.
If your frosting is too thin, add 1 tablespoon of powdered sugar at a time until you've reached your desire thickness.
No you don't. To me, it doesn't make a difference in the consistency of the frosting, so I don't waste my time doing it.
📖 Recipe
4 Ingredient Maple Buttercream Frosting
Equipment
- Electric Stand Mixer
- Piping Bag
Ingredients:
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 3 tablespoons maple syrup
- 1 teaspoon maple extract
Instructions:
- In the bowl of an electric stand mixer using the paddle attachment, beat the butter on high speed until smooth and creamy (about 1-2 minutes).
- Add the powdered sugar, maple syrup, and maple extract and mix on low speed until combined (about 30 seconds).
- Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).
- Use it to frost your favorite cupcakes and cake recipes!
This is truly the best maple frosting. I love that you only need 4 ingredients to make it. It's definitely my go-to for pumpkin cupcakes.