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Close up of cinnamon maple cream cheese frosting featured photo.

Maple Cream Cheese Frosting

Lisa Flinn
You'll want to slather this delicious Maple Cream Cheese Frosting on all your desserts this holiday season! It's made with tangy cream cheese, pure maple syrup, a splash of maple extract and a hint of cinnamon. It's so easy to make, stores really well and whips up in just 5 minutes!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Dessert
Cuisine American
Yields 3 Cups

Equipment

  • Electric Mixer
  • Bowl
  • Rubber Spatula

INGREDIENTS

  • 8 Ounce (227g) Full-Fat Cream Cheese Brick room temp
  • ½ Cup (113g) Unsalted Butter room temp
  • ⅛ Teaspoon Fine Sea Salt
  • 1 Tablespoon Pure Maple Syrup
  • ½ Teaspoon Maple Extract
  • ½ to ¾ Teaspoon Ground Cinnamon
  • 3 to 3 ½ Cups (340g to 396g) Powdered Sugar

Instructions
 

  • Whip Butter & Cream Cheese - In a large mixing bowl, add room temperature cream cheese, room temperature butter and fine salt. Whip on medium-high speed until light and fluffy, about 2 minutes. You can use a stand mixer fitted with a paddle attachment or a hand-held electric mixer.
    8 Ounce (227g) Full-Fat Cream Cheese Brick
    ½ Cup (113g) Unsalted Butter
    ⅛ Teaspoon Fine Sea Salt
  • Add Flavorings - Then beat in maple syrup, maple extract and cinnamon. About 30 seconds.
    1 Tablespoon Pure Maple Syrup
    ½ Teaspoon Maple Extract
    ½ to ¾ Teaspoon Ground Cinnamon
  • Combine Powdered Sugar - Starting on low speed then increase to medium speed as you go, gradually whisk in the powdered sugar, a cup at a time, until you reach your desired consistency. Pipe on cupcakes, spread on cakes or store in the fridge until needed. Enjoy!
    3 to 3 ½ Cups (340g to 396g) Powdered Sugar
  • Taste - Taste and adjust the flavor and consistency if needed. If you'd like more flavor, you can add more cinnamon or maple extract. If you'd like it thicker frosting, add more powdered sugar. If you'd like it thinner, add a bit of maple syrup, heavy cream, milk or Greek Yogurt. If it's too sweet, add a pinch of salt. 
  • Serve - Pipe on cupcakes, spread on cakes or place in the fridge until needed. Enjoy!

Notes

Maple Extract - I found that ½ teaspoon of maple extract was perfect for my preference. Feel free to add more or less to fit your needs.
Quantity - This recipe make about 3 cups of frosting which is perfect for 12 to 16 cupcakes, a 9x13 sheet cake and a double layered 6-inch cake.
Storage - Store maple cream cheese frosting in an airtight container, in the fridge for about 5 days. Allow to come to room temperature, then give a good mix until smooth. 
Keyword 5 minute frosting, 5 minutes frosting, cinnamon, cinnamon cream cheese frosting, cinnamon maple cream cheese frosting, cream cheese frosting, maple, maple cinnamon cream cheese frosting, maple cream cheese frosting, maple frosting
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