Cinnamon Maple Buttercream Frosting

Cupcake topped with maple buttercream frosting

5 from 18 votes

Cinnamon Maple Buttercream Frosting

This cinnamon maple buttercream frosting combines the classic sweet flavor and creamy texture of buttercream with the fall flavors of maple and cinnamon.

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Keyword: Buttercream, buttercream frosting, cinnamon buttercream, cinnamon frosting, maple buttercream, maple frosting

Servings:

Calories: 138kcal

Author: Nicole Kendrick

Equipment

Ingredients

3 ½ cups powdered sugar sifted
2 sticks butter softened
1 ½ teaspoon Singing Dog vanilla
2 teaspoon maple extract
Pinch of salt
2 teaspoon cinnamon
4 tbsp milk

Instructions

Cream the butter in a stand mixer with the paddle attachment for 1 minute.
Add the powdered sugar 1 cup at a time, mixing on low between each addition until fully combined.
Add the maple and vanilla extracts, salt, cinnamon, and 2 tablespoons of milk and mix on medium speed for 30 seconds.
Adjust the frosting by adding a touch of milk and mixing again if it's too thick.

Notes

Tips

Because of its high sugar content, you can store this frosting at room temperature for up to 3 days in an airtight container. For longer storage, refrigerate it for up to 2 weeks.
Don't skip sifting your powdered sugar. Sifting the powdered sugar ensures your frosting is rich, smooth, and creamy with no grainy texture.
Fully soften your butter and beat it until it's light and fluffy before mixing the other ingredients into it.
Always choose the highest quality ingredients for the best flavor. High-quality butter makes such a big difference.

Storage

Store in an airtight container in the refrigerator for up to 1 week. Before using, let it sit at room temp for 20–30 minutes, then re-whip for best texture.
It can stay frozen in a freezer-safe, airtight container for up to 3 months. Thaw overnight in the fridge, then bring to room temp and re-whip before using.

Nutrition