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!

pinch tips: How to Fold Ingredients





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.

Directions Step-By-Step

In 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