254 grams1 block) cream cheese, at room temperature
1/2lbunsalted butter, at room temperature
2tbsreal maple syrup
1lbicing sugar
Instructions
Cream the cream cheese, butter and maple syrup in the bowl of an electric mixer fitted with the paddle attachment. Slowly add the icing sugar and beat until smooth.
Once your cupcakes are cool, ice them with a butter knife or large piping bag and tip of your choice. (I used a large round tip – Ateco #809).