Maple Cream Cheese Frosting

A perfect topper for your fall harvest desserts. Try this frosting atop our Pumpkin Spice or Gingerbread cupcakes.

 approx. 2 qts (enough for at least 24 regular cupcakes)

8, 8 oz Cream Cheese containers or boxes
3 sticks Unsalted Butter, room temp, softened 
1 cup Maple Syrup 
1 Tbsp + 1 tsp Vanilla Extract
1 cup Powdered Sugar, sifted 

In a stand mixer fitted with a paddle attachment (or hand held) beat the cream cheese and butter until there are absolutely no lumps, scraping the paddle and the side of the bowl often.

When you are certain there are no lumps, gradually add the maple syrup and vanilla. Add the powdered sugar and mix until you have a smooth frosting. 

It is ideal to let the frosting sit overnight in the refrigerator before using. Can be stored up to a week in the fridge.

*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

This entry was posted in Recipes and tagged bakery, cupcakes, dairy, dessert, fall, frosting, gingerbread cupcakes, kooky spooky cupcake decorating, maple cream cheese frosting, pumpkin spice cupcakes.

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