Maple Cinnamon Cream Cheese Frosting
This Cinnamon Maple Cream Cheese Frosting is what your cakes and cupcakes have been begging for. It’s creamy, rich, and packed with cozy cinnamon and maple goodness. Bonus: I’ve got a trick to keep it from turning into a sad, runny mess.
Servings: 2 cups
Ingredients
- 8 ounces cream cheese softened (227 grams)
- ½ cup unsalted butter softened (113 grams)
- 2 cups powdered sugar (240 grams)
- 3 tablespoons maple syrup
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch salt
Instructions
- With an electric mixer, beat the softened butter and confectioners' sugar on medium speed until the mixture is light and creamy, about 2 to 3 minutes.(Coating the powdered sugar in butter fat before adding the cream cheese will help prevent the sugar from drawing water out of the cream cheese).
- Add the softened cream cheese and mix until smooth and fully incorporated.
- Pour in the maple syrup, vanilla, cinnamon, and a pinch of salt, then beat for another minute until the frosting becomes light and fluffy.
- Once your baked goods are completely cooled, spread the frosting over cakes or cupcakes. You can also use it as a dip for fruit or cookies.
Video
Notes
Soften your ingredients: Make sure both the butter and cream cheese are softened before mixing for a smooth, lump-free texture.
Adjust the sweetness: If you prefer a less sweet frosting, reduce the confectioners’ sugar by ¼ cup. It won’t affect the texture much.
Storage tips: Store unused frosting in an airtight container in the fridge for up to 5 days. Let it come to room temperature before using, and give it a quick mix if it firms up.
Mix smart: Beat the sugar into the butter before adding the cream cheese. This coats the sugar in fat, which helps keep the water in the cream cheese from loosening the frosting—especially helpful when maple syrup is involved.
Use block-style cream cheese: Skip the spreadable tub version. It contains more moisture, which can make the frosting too thin and less stable.
Yield: This recipe makes about 2 cups of frosting—enough for 12–16 cupcakes or a single-layer 9-inch cake. If you’re using it as a dip or light spread, it’ll stretch a bit further.
Nutrition
Serving: 1tablespoon | Calories: 56kcal | Carbohydrates: 10g | Protein: 0.5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 23mg | Potassium: 15mg | Fiber: 0.02g | Sugar: 1g | Vitamin A: 184IU | Vitamin C: 0.001mg | Calcium: 10mg | Iron: 0.01mg
