Maple Frosting

Mary Gonzalez


I wanted a maple frosting but didn't want to use cream cheese as it is often too rich, so I experimented and here is what I came up with. I used it on the PUMPKIN MUFFINS FILLED WITH SPICED MARSHMALLOW CREAM (recipe found here in J.A.P. by Didi Dalaba) Hope you try it and let me know what you think!

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★★★★★ 1 vote
45 Min
No-Cook or Other


1/2 c
butter (softened)
8 oz
mascarpone cheese (softened)
2 Tbsp
pumpkin (pure, not pie filling)
1 tsp
pure vanilla extract
1 Tbsp
pumpkin pie spice
1/3 c
pure maple syrup
2 1/2 c
confectioners' sugar (sifted) may add more, if needed.


1In stand mixer, on medium speed, cream butter,mascarpone cheese and vanilla together until creamy (about 4-5 minutes)
On slow speed add remaining ingredients (slowly adding confectioners sugar, a little at a time until blended). Blend another 10 minutes on high speed or until frosting is very light and creamy.
NOTE: the longer you beat the ingredients the smoother and airier the frosting will be.
Frost your cupcakes or cake, ENJOY!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American
Hashtags: #maple, #cheese, #Cupcakes