Easy Maple Cream Cheese Frosting

This 2-ingredient maple cream cheese frosting is going to blow you away. It’s ultra creamy, naturally sweetened, and is perfect for all your favorite cakes and cupcakes. Best of all, it only takes 2 minutes to make. 

Maple cream cheese frosting

Cream cheese frosting is hands-down my favorite frosting, not only because I adore the sweet-tart flavor, but also because it is so easy to make. This naturally sweetened version ditches processed sugar for maple syrup, and the result is a creamy, dreamy frosting with a hint of caramel flavor. The frosting is delicious on nearly any cake recipe (see below!).  

Ingredients:

The only two ingredients you need for this frosting are cream cheese and maple syrup. 

• Cream Cheese: I recommend using a full-fat cream cheese in this frosting, although you can use Neufchatel cheese instead, which is a bit lighter. Be sure to bring the cheese to room temperature before making the frosting (see the tips below)—this will prevent lumps in the frosting. 
• Maple Syrup: You can use any pure maple syrup you have or like. The color of the syrup doesn’t matter (dark or amber), as long as it’s the real stuff. You can swap out the maple syrup for honey, if desired. 

How to make maple frosting:

• Using electric beaters, beat softened cream cheese until smooth.
• Slowly drizzle maple syrup into the cream cheese while beating, stopping and scraping down the sides occasionally. It's important to add the maple syrup very slowly to prevent lumps. Done!

How to use maple frosting:

This frosting is fabulous on nearly an cake or cupcake (or even muffins!). Here are some of my favorites:

• Healthy Carrot Cake: In my opinion, it’s not carrot cake without cream cheese frosting, and this ultra moist carrot cake, which gets slathered in a thick layer of the frosting, is my very favorite version.
• Gingerbread Cake: The creamy maple frosting perfectly balances the spices in this moist and tender gluten-free gingerbread cake. You’ll only need a half batch of the frosting. 
• Banana Cake: We also love this frosting on this chocolate-studded Banana Cake.
• You’ll only need a half batch of the frosting. 
• Carrot Cake Muffins: Take these healthy muffins over-the-top by capping them off with a creamy layer of frosting. You’ll only need a half batch of the frosting.

FAQs

Tips for this recipe:

• Make sure your cream cheese is fully softened to room temperature (this will prevent lumps). To soften it faster, cut it into cubes, transfer it to a bowl, and place the bowl on your stovetop or counter near your oven as it preheats.
• I recommend using a full-fat cream cheese in this frosting, or you can use Neufchatel cheese instead, which is a bit lighter. 
• You can swap out the maple syrup for honey, if desired. 
• This frosting is fabulous on nearly any cake or cupcake (or even muffins!). Slather it on this Healthy Carrot Cake Recipe, or make a half batch of the frosting for this Gluten Free Gingerbread, this Banana Cake, or these Carrot Cake Muffins.

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Maple Cream Cheese Frosting

This irresistibly light and creamy maple cream cheese frosting is made with only 2 ingredients and comes together in minutes! You can use it on any of your favorite cakes or cupcakes (see the Notes below). It’s important that the cream cheese is completely softened when making this frosting. Also, be sure to add the maple syrup very slowly—start with just a few drops, then add it slowly in a steady drizzle (patience is key!). If you go too fast the frosting could develop lumps (but don’t worry, it will still taste great). You can cut this recipe in half for a smaller batch.

Prep Time5 mins

Total Time5 mins

Course: Dessert

Cuisine: American

Keyword: healthy cream cheese frosting, maple cream cheese frosting, maple frosting recipe

Servings: 8 people

Author: Nicki Sizemore

Ingredients

• 8 ounces cream cheese, at room temperature
• ¼ cup pure maple syrup, at room temperature

Instructions

• Using hand beaters, beat the cream cheese on high until smooth and fluffy. Scrape down the sides of the bowl. Start the beaters again and very slowly add the maple syrup in a thin drizzle while beating (if you add it too quickly, it might get lumpy). Continue beating on high until completely smooth, stopping and scraping down the sides as needed.

Notes

Do Ahead: You can refrigerate the frosting in an airtight container for up to 5 days, but you will need to bring it to room temperature before using.

Tips:

• This frosting is fabulous on nearly any cake or cupcake (or even muffins!). Slather it on this Healthy Carrot Cake Recipe, or make a half batch of the frosting for this Gluten Free Gingerbread, this Banana Cake, or these Carrot Cake Muffins.
• Make sure your cream cheese is fully softened to room temperature (this will prevent lumps). To soften it faster, cut it into cubes, transfer it to a bowl, and place the bowl on your stovetop or counter near your oven as it preheats.
• I recommend using a full-fat cream cheese in this frosting, or you can use Neufchatel cheese instead, which is a bit lighter. 
• You can swap out the maple syrup for honey, if desired.