This fluffy maple buttercream frosting is easy to make and perfect for Fall desserts like cupcakes, cakes, cookies, muffins, scones, pumpkin bread, and more! Use less powdered sugar for a maple icing drizzle or thicken it all the way for pipe-able Fall magic✨ If you love a traditional vanilla buttercream, you will also love this festive variation!
Maple Buttercream Frosting is most popular in the Fall because maple flavor compliments Fall treats like pumpkin bread, pumpkin cake, and gingerbread. It also adds a seasonal twist to traditional vanilla cupcakes and funfetti cake.
Don't skip it for late Winter through early Spring holidays like Valentine's Day and Easter! Maple syrup is actually harvested between February and April in the USA. My maple buttercream chocolates are a very similar and a popular recipe year-round, but especially in the Winter, and Spring months.
For more fall dessert recipes that taste amazing with a maple frosting smother or drizzle, check out my Almond Flour Pumpkin Muffins, Crustless Pumpkin Pie, and Gluten-Free Vegan Pumpkin Pie. If some of those surprised you, a drizzle or dollop of buttercream icing is similar to a dollop of whipped cream on a pumpkin pie!
For more icing and frosting recipes, check out my Dairy-Free Chocolate Frosting, Dairy-Free Cream Cheese Frosting, and Vegan Royal Icing.
How to make it (with photos)
Homemade maple buttercream frosting can be whipped together with just 5 panty staples and 5 minutes!
Ingredient Notes + Substitutions
This maple buttercream frosting recipe uses just 5 simple ingredients.
Butter
Unsalted butter or salted butter can be used in this recipe. As a dairy-free substitute, dairy-free or vegan butter can also be used. When choosing a non-dairy butter substitute, choose one that mimics the texture of traditional butter like Earth Balance Vegan Buttery Sticks or similar.
Allow the butter to warm to room temperature.
Maple Syrup
Maple syrup is the key flavor component of this recipe! I recommend real pure maple syrup because it has the most concentrated and natural flavor.
Powdered Sugar
Powdered sugar (confectioner's sugar) gives this frosting recipe structure. I recommend sifting it first for the smoothest frosting texture. The recipe gives a suggested amount of powdered sugar to use, but you can add more or less to create your desired consistency. Less is great for an icing to drizzle over pumpkin bread, scones, or other desserts. More is perfect for piping onto cakes or cupcakes.
Powdered sugar is a combination of cane sugar with a little added cornstarch. For a corn-free version when needed, we use Wholesome brand.
You also need vanilla extract and salt to make this recipe.
See the recipe card for a full list of ingredients with quantities.
Step-by-Step Instructions
Learn how to make maple buttercream frosting in two easy steps.
- Butter Mixture: To a medium mixing bowl, add the butter, maple syrup, vanilla extract, and salt. Beat with an electric mixer at medium speed until well-mixed.
- Powdered Sugar: Add half the powdered sugar to the butter mixture. Mix at low speed until lightly incorporated. Add the remaining powdered sugar. Mix at low speed for 30 seconds and then increase to medium-high speed. Mix until smooth and creamy. Scrape the sides of the bowl as needed to incorporate all the powdered sugar.
Expert Tips
Make amazing maple buttercream frosting on the first try with these expert tips.
Sift the powdered sugar.
Sifting the powdered sugar makes the frosting super smooth with a professional texture. Without sifting, you will get little frosting lumps that can be hard to get out, even with vigorous mixing. The recipe tastes great either way, but the presentation is improved by sifting the sugar.
Adjust to your desired consistency.
For a thick frosting, add more powdered sugar a little at a time until you reach your desired consistency. For a thinner icing-like frosting, use less powdered sugar or add a bit more maple syrup or splash of milk as needed to thin.
Consider adding maple extract.
Adding maple extract will give a richer maple flavor. Maple extract is concentrated maple flavor using grain alcohol (similar to vanilla extract). ½ teaspoon maple extract has the same concentration of flavor as 1 teaspoon of maple syrup, so it is about twice as strong flavor-wise.
Recipe FAQs
Here I answered some frequently asked questions about this maple buttercream frosting. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftovers in an airtight container in the refrigerator for up to one week.
Maple extract can be used instead of or in addition to maple syrup to deepen the flavor. Replace 3 tablespoons of maple syrup with 1 ½ tablespoons of maple extract. Or start with just 1 tablespoon and add more if needed to taste.
Yes! You can freeze this buttercream frosting in an airtight container for up to 3 months. Thaw in the refrigerator and then move to room temperature to soften as long as needed. Mix with an electric mixer to make smooth again. Add splashes of milk as needed to thin.
Related frosting recipes to consider...
Looking for other frosting recipes like this maple buttercream frosting? Check these out:
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📖 Recipe
Maple Buttercream Frosting
Ingredients
- ½ cup unsalted butter or vegan butter (113 grams), softened to room temperature
- 3 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- ¼ teaspoon salt , reduce to ⅛ teaspoon if using salted butter
- 3 cups powdered sugar (330 grams), sifted, plus more to thicken if desired
Instructions
- Butter Mixture: To a medium mixing bowl, add the butter, maple syrup, vanilla extract, and salt. Beat with an electric mixer at medium speed until well-mixed.
- Powdered Sugar: Add half the powdered sugar to the butter mixture. Mix at low speed until lightly incorporated. Add the remaining powdered sugar. Mix at low speed for 30 seconds and then increase to medium-high speed. Mix until smooth and creamy. Scrape the sides of the bowl as needed to incorporate all the powdered sugar.
Jamie says
This maple frosting is silky and decadent! I used it on pumpkin cupcakes and the added maple flavor was a nice touch.