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Maple Cream Cheese Icing


  • 254 grams 1 block) cream cheese, at room temperature
  • 1/2 lb unsalted butter, at room temperature
  • 2 tbs real maple syrup
  • 1 lb icing sugar


  • 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).