Best 6 Maple Buttercream Frosting Recipes

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Indulge in the delightful world of maple buttercream frosting, a culinary masterpiece that elevates your desserts to new heights of flavor and elegance. This versatile frosting is a symphony of sweet, creamy, and subtly tangy notes, crafted from a harmonious blend of butter, maple syrup, powdered sugar, and a touch of vanilla extract. Its smooth, velvety texture effortlessly coats your favorite cakes, cupcakes, cookies, and other sweet treats, leaving a delectable trail of maple goodness in every bite.

Within this article, you'll find a collection of meticulously curated maple buttercream frosting recipes, each offering a unique twist on this classic frosting. From the traditional maple buttercream frosting, which showcases the pure, unadulterated flavor of maple syrup, to the salted maple buttercream frosting, which adds a touch of savory complexity, these recipes cater to a wide range of preferences.

For those seeking a luscious, creamy frosting, the maple cream cheese buttercream frosting is an absolute must-try. The richness of cream cheese pairs seamlessly with the maple syrup, resulting in a frosting that is both decadent and irresistibly smooth. If you're looking for a frosting with a bit more texture, the maple brown sugar buttercream frosting incorporates the delightful crunch of brown sugar, creating a symphony of flavors and textures that will tantalize your taste buds.

For those with a penchant for nutty flavors, the maple walnut buttercream frosting is an exceptional choice. The addition of chopped walnuts adds a delightful nutty crunch and a touch of rustic charm to this classic frosting. And for those who love a hint of spice, the maple cinnamon buttercream frosting infuses the frosting with the warmth of cinnamon, creating a cozy and inviting flavor profile that is perfect for autumnal desserts.

No matter your preference, this article has a maple buttercream frosting recipe that will perfectly complement your next baking creation. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds dancing with joy.

Here are our top 6 tried and tested recipes!

PANCAKE CUPCAKES WITH MAPLE-BACON BUTTERCREAM FROSTING



Pancake Cupcakes With Maple-Bacon Buttercream Frosting image

The cupcakes are based on a homemade pancake batter, baked in a muffin tin to form light, fluffy cakes, like a good pancake should be. The frosting is flavored with maple syrup and bacon. Don't attempt to pipe this frosting; the bacon will get stuck in the tip. Adapted from a recipe at Brown-Eyed Baker. http://bit.ly/clnRii

Provided by DrGaellon

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 15

3 slices bacon
1 tablespoon maple syrup
2 cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups whole milk
2 eggs
2 tablespoons unsalted butter, melted and cooled
5 slices bacon
3 tablespoons maple syrup
1 cup unsalted butter, at room temperature
2 1/2 cups powdered sugar
3 tablespoons maple syrup
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400°F Line a sheet pan with aluminum foil and arrange bacon on the pan. Bake 15 minutes until very crisp; immediately transfer bacon to paper towels to drain; let cool 5-10 minutes. Crumble bacon and toss with maple syrup. (Note that there is a total of 8 slices of bacon and 1/4 cup of maple syrup in this step.).
  • Line a standard muffin pan with paper liners, and spray liners with non-stick spray.
  • Whisk together flour, sugar, baking powder and salt in a large bowl. Add a third of the cooled bacon. In a second bowl, whisk together milk, eggs and melted butter. Pour the wet ingredients over the dry and stir just until fully moistened (there may be small lumps). Divide the batter evenly amongst the muffin cups and bake in the preheated oven until puffed and firm to the touch, about 10 minutes (they will not brown much). Cool in pan 5 minutes, then transfer to a wire rack until fully cooled.
  • In the work bowl of a stand mixer fitted with the whisk, whip the butter on high until very light and fluffy, about 5 minutes, scraping down the sides of the bowl every minute or two. Turn the speed down to low and add the powdered sugar a little at a time; do not add more until it's nearly completely absorbed. Scrape down the sides of the bowl, turn up to medium-high and whip until fluffy, 1-2 minutes. Add maple syrup and vanilla and continue to whip 1 minute more. Add half the remaining bacon and stir in with a spatula. Frost the cooled cupcakes with an offset spatula. Top with more bacon.

MAPLE BUTTERCREAM FROSTING



Maple Buttercream Frosting image

This is a very sweet frosting - it reminds me of maple candy.

Provided by Sarah

Categories     Desserts     Frostings and Icings     Buttercream

Time 15m

Yield 24

Number Of Ingredients 4

4 cups confectioners' sugar
½ cup butter, softened
7 tablespoons pure maple syrup
3 tablespoons heavy whipping cream

Steps:

  • Beat confectioners' sugar, butter, and syrup together in a bowl using an electric mixer until smooth. Add cream, 1 tablespoon at a time, to sugar mixture and beat until frosting is thickened and desired consistency.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 24.8 g, Cholesterol 12.7 mg, Fat 4.6 g, Protein 0.1 g, SaturatedFat 2.9 g, Sodium 28.7 mg, Sugar 23.9 g

PANCAKE CUPCAKES WITH MAPLE BACON BUTTERCREAM FROSTING



Pancake Cupcakes with Maple Bacon Buttercream Frosting image

After finding a recipe for a maple bacon buttercream, we decided to create a cupcake that would give you a taste of the 'perfect breakfast': pancakes and bacon, with maple syrup of course!

Provided by Tom Wilson

Categories     Meat and Poultry Recipes     Pork

Time 1h

Yield 12

Number Of Ingredients 13

½ cup white sugar
⅓ cup vegetable shortening
1 cup pancake mix (such as Aunt Jemima® Original)
1 cup cake flour
2 teaspoons baking powder
1 cup buttermilk
1 egg
1 cup unsalted butter
3 cups powdered sugar
¼ cup pure maple syrup
¼ cup finely chopped cooked bacon
1 tablespoon vanilla extract
¼ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
  • Beat sugar and shortening together in a bowl with an electric mixer until creamy. Sift pancake mix and flour together in a separate bowl; add baking powder. Combine buttermilk and egg in another bowl.
  • Add flour mixture to the creamed shortening in batches, alternating with the buttermilk mixture, beating batter briefly after each addition. Mix until combined; batter should be thick, not runny. Spoon batter into the muffin cups.
  • Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 15 to 16 minutes.
  • Cool cupcakes on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 20 minutes.
  • Beat butter at high speed until creamy, about 3 minutes. Sift in powdered sugar slowly, beating until well combined. Add maple syrup, bacon, vanilla extract, and salt; mix well. Pipe buttercream onto cooled cupcakes.

Nutrition Facts : Calories 479.4 calories, Carbohydrate 63.2 g, Cholesterol 64.3 mg, Fat 23.5 g, Fiber 0.2 g, Protein 4.7 g, SaturatedFat 12.8 g, Sodium 408.1 mg, Sugar 44.1 g

MAPLE-BUTTERCREAM FROSTING



Maple-Buttercream Frosting image

Make this with our Maple Layer Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Yield Makes 4 cups

Number Of Ingredients 3

6 large egg yolks
2 cups pure maple syrup, preferably grade A dark amber
1 pound (4 sticks) unsalted butter, chilled and cut into small pieces

Steps:

  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks on high speed until light and fluffy, about 5 minutes.
  • Meanwhile, pour maple syrup into a medium saucepan. Place pan over medium-high heat; bring syrup to a boil. Cook syrup until a candy thermometer registers 240 degrees (just above soft-ball stage), about 15 minutes.
  • Remove the saucepan from the heat. While the electric mixer is running, pour the syrup in a slow, steady stream down the side of the mixing bowl into the egg-yolk mixture (it is essential that the syrup touches the side of the bowl as you pour it in so the sugar will be very evenly incorporated and not splatter onto the sides of the bowl) until the syrup has been completely incorporated, about 1 1/2 minutes. Beat until the bowl is just slightly warm to the touch, 5 to 6 minutes.
  • Add butter, one piece at a time, until all of it has been completely incorporated and the frosting is fluffy, about 4 minutes more. Use immediately.

PANCAKE CUPCAKES WITH MAPLE BACON BUTTERCREAM FROSTING



Pancake Cupcakes with Maple Bacon Buttercream Frosting image

This is one of those times when bacon really DOES belong in dessert! We loved the maple-bacon flavor in the icing... A great way to start your day!

Provided by Sheila Devor

Categories     Pancakes

Time 30m

Number Of Ingredients 15

FOR THE CUPCAKES
2 c all-purpose flour
1 Tbsp sugar
2 tsp baking powder
1 tsp salt
1 1/2 c whole milk
2 eggs
2 Tbsp unsalted butter, melted and cooled
2-3 slice bacon, crumbled into batter (optional)
FOR THE FROSTING
1 c unsalted butter, at room temperature
2 1/2 c powdered sugar
3 Tbsp maple syrup
1 tsp vanilla extract
3 slice bacon, cooked, cooled and crumbled

Steps:

  • 1. Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and then spray the liners with non-stick spray (important step!).
  • 2. Whisk together the flour, sugar, baking powder and salt in a large bowl; set aside. In a separate medium bowl whisk together the milk and eggs, then stir in the melted and cooled butter. Add the milk mixture to the dry ingredients and whisk together until just moistened and combined. Like pancakes, lumps are okay! Divide the batter between the muffin cups and bake until puffed and firm to the touch, about 10 minutes. Let cool for about 5 minutes and then remove cupcakes to a wire rack to cool completely.
  • 3. To make the frosting, use the whisk attachment of a stand mixer to whip the butter on medium-high speed for about 5 minutes, scraping the bowl as needed. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it's mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, 1 to 2 minutes. Add the maple syrup and the vanilla and whip for another minute or so to incorporate. Add the bacon and mix to combine. Using an offset spatula, spread the frosting on the cupcakes. Top with additional crumbled bacon if desired.
  • 4. NOTE: You can add a couple slices of crumbled bacon to your batter, as well as some maple syrup if you would like to give that cupcake some extra flavor. Just use your better judgment on the amount you want in the batter. Some folks just like a simple pancake batter thats why I have listed the bacon in the batter as being optional. They are delicious both ways. Enjoy! :)

MAPLE BUTTERCREAM FROSTING



Maple Buttercream Frosting image

I found this to be an especially good maple frosting. The maple really comes through better....without the "cream". I used to use a plain old buttercream frosting and add Maple Syrup; but when I tried this, we liked it better!

Provided by Amy Alusa

Categories     Other Desserts

Time 10m

Number Of Ingredients 3

1/2 c un-salted butter, room temperature
2 c powdered sugar
4 Tbsp pure maple syrup

Steps:

  • 1. Start by whipping the room-temperature, un-salted butter until smooth and creamy.
  • 2. Sift in 2 cups of powdered sugar, mixing on low speed until combined.
  • 3. While continuing to whip on medium speed, add 4 tablespoons of Maple Syrup; tablespoon by tablespoon until well combined.

Tips:

  • Use unsalted butter: This will allow you to control the amount of salt in the frosting.
  • Bring the butter and cream cheese to room temperature before using: This will help them to cream together smoothly.
  • Beat the butter and cream cheese until light and fluffy: This will incorporate air into the frosting and make it smooth and creamy.
  • Gradually add the powdered sugar: This will help to prevent the frosting from becoming too thick or gritty.
  • Add the maple syrup and vanilla extract: These ingredients will add flavor to the frosting.
  • Beat the frosting until it is smooth and creamy: This will take about 2 minutes.
  • Use the frosting immediately or store it in the refrigerator for up to 2 weeks: If you are storing the frosting in the refrigerator, let it come to room temperature before using.

Conclusion:

Maple buttercream frosting is a delicious and versatile frosting that can be used on a variety of cakes, cupcakes, and other desserts. It is easy to make and can be customized to your liking. With its sweet and maple-y flavor, this frosting is sure to be a hit with everyone who tries it.

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