This maple cream cheese frosting is rich, creamy and tangy with plenty of maple flavor from maple extract. Made with just 5 ingredients in 10 minutes, it’s the perfect finishing touch for fall baked goods!

Whether you top pumpkin cinnamon rolls with maple cream cheese icing or use it to frost pumpkin spice cupcakes or apple pie cupcakes, it takes any treat to the next level!

Maple cream cheese frosting in glass bowl.

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Key Takeaways: Maple Cream Cheese Frosting

  • Big maple flavor. Maple extract gives this cream cheese frosting plenty of maple flavor without making it too thin.
  • Quick and simple. It takes just 5 ingredients and about 10 minutes to make.
  • Creamy and tangy. The cream cheese balances the sweetness while keeping the frosting smooth and rich.

Why I Love This Recipe

This maple cream cheese frosting is an easy twist on my favorite 4-ingredient cream cheese frosting. It’s a delicious topping for one hour cinnamon rolls, drizzled over apple cider donut cake or this pumpkin cake!

Maple extract adds warm maple flavor while the cream cheese keeps the frosting rich and tangy. It comes together in about 10 minutes with just 5 ingredients.

XO - Jamielyn
Maple cream cheese frosting made with maple extract in bowl.

Ingredients

  • Full-fat cream cheese: Soften the cream cheese to room temperature so it whips up smooth and creamy.
  • Butter: Softened butter creams easily with the cream cheese. I prefer unsalted butter.
  • Confectioners’ sugar: Also known as powdered or icing sugar. Sift it first if it has any clumps for the smoothest frosting.
  • Extracts: You’ll need both vanilla and maple extract. Maple extract gives the frosting a more pronounced maple flavor without thinning the consistency.

Variations

  • Mix in a Tablespoon of pure maple syrup for natural maple sweetness. Add a little extra confectioners’ sugar if needed to keep the frosting thick.
  • Add a sprinkle of cinnamon or pumpkin pie spice for extra fall flavor.
  • Add a few spoonfuls of milk or heavy cream for a thinner consistency, similar to a cream cheese glaze.

How to Make Maple Cream Cheese Frosting

  1. Beat the softened cream cheese and butter together until smooth and creamy.
  2. Gradually mix in the confectioners’ sugar until the frosting is light and fluffy. Add the vanilla and maple extract, then beat again until everything is well combined.
  3. Taste and add a little more maple extract if you want a stronger maple flavor. Use right away or chill briefly if you prefer a firmer consistency.

Piping Tips

This maple cream cheese frosting is thick enough for piping as long as it’s chilled and the consistency is right. If you’re new to decorating, these cupcake frosting tips can help.

  • Tools. I like to use a 1M star tip, a large coupler and disposable frosting bags.
  • Consistency. The frosting should be thick enough to hold its shape. If it’s too soft, mix in a little more powdered sugar or chill it briefly before piping.
  • Quantity. This recipe will pipe enough frosting for about 12 cupcakes. Double it if you need more.
  • Cup method. Place the piping bag inside a tall cup and fold the top over the rim. Fill with frosting, then lift the bag out and twist the top closed before piping.

Ways to Use Maple Cream Cheese Frosting

Maple Cream Cheese Frosting FAQs

Can I use maple syrup instead of maple extract?

Yes, but the maple flavor will be more subtle and the frosting may be thinner. Maple extract gives a stronger maple flavor without changing the consistency as much. If using maple syrup, add it gradually and mix in a little extra confectioners’ sugar if needed.

Why is my maple cream cheese frosting runny?

The cream cheese or butter may have been too warm, or too much liquid was added. Chill the frosting briefly to help it firm up, or mix in a little more confectioners’ sugar until it reaches the right consistency.

Does maple cream cheese frosting need to be refrigerated?

Yes. Because it contains cream cheese, keep the frosting refrigerated when not serving. Let it sit at room temperature briefly before using if it becomes too firm.

Can I make maple cream cheese frosting ahead of time?

Yes. Make it ahead and store it covered in the refrigerator. When ready to use, let it soften slightly at room temperature, then give it a quick stir or beat until smooth again.

Maple cream cheese frosting piped on top of cupcakes.

We especially love piping this maple frosting with cream cheese on top of pumpkin bundt cake, carrot cake cookies and frosted pumpkin cookies.

More Frosting Recipes

maple cream cheese frosting on top of cupcakes

Maple Cream Cheese Frosting

5 from 11 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 24
This maple cream cheese frosting is rich, creamy and tangy with plenty of maple flavor from maple extract. The perfect finishing touch to all your fall desserts!
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Ingredients 

  • 8 Tablespoons salted butter , softened
  • 8 ounces cream cheese , softened
  • 4 cups powdered sugar , more as needed
  • ½ teaspoon vanilla extract
  • 2 teaspoons maple extract

Instructions

  • Whip butter and cream cheese. Combine 8 Tablespoons butter and 8 ounces cream cheese in a large bowl. Beat with an electric mixer until light and fluffy.
  • Add powdered sugar and maple. Add 4 cups powdered sugar slowly and beat until light and fluffy. Beat in 1/2 teaspoon vanilla extract and 2 teaspoons maple extract. If necessary, add more powdered sugar until the frosting is firm enough to hold its shape but still light and fluffy.
  • Frost. Frost on cupcakes, cookies or your favorite dessert.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Any leftover frosting will keep in the refrigerator in an airtight container for up to 5 days. It is also recommended that you refrigerate any desserts that you’ve frosted with this recipe because of the dairy in the cream cheese.
Variations: If you’d like to take up to flavor, you can add a pinch of cinnamon or pumpkin spice. 
I frosted my pumpkin spice cupcakes with this frosting.

Nutrition

Calories: 144kcal, Carbohydrates: 20g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 20mg, Sodium: 64mg, Potassium: 15mg, Sugar: 20g, Vitamin A: 244IU, Calcium: 11mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.