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    Easy Maple Cream Cheese Frosting Recipe Index

    Easy Maple Cream Cheese Frosting

    Published: Nov 19, 2021 · Modified: Jan 27, 2022 by Nicki Sizemore · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Maple cream cheese frosting in a bowl and on cupcakes.
    Maple cream cheese frosting in a bowl and on cupcakes.

    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 on muffins with a knife alongside.

    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!).  

    A piece of carrot cake on a plate with a fork, topped with maple cream cheese frosting.

    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. 
    Process shot showing beaters mixing cream cheese for the maple cream cheese frosting recipe.

    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!
    Beaters mixing the maple cream cheese frosting in a bowl.

    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.
    A spatula spreading maple cream cheese frosting over a cake.

    FAQs

    How should I store cream cheese frosting:

    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. 

    Why does my cream cheese frosting taste grainy?

    If your frosting is grainy, it means that the cream cheese wasn’t fully softened before whipping. Beat it on high for a few minutes longer, which will help smooth out some of the lumps (and remember, it will still taste delicious, even if there are a few lumps!). 

    Overhead shot of gingerbread cake topped with maple frosting.

    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.

    Stay connected

    I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!

    Get the recipe!

    Maple Cream Cheese Frosting on Cupcakes.
    Print Recipe Pin Recipe

    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. 

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    Reader Interactions

    Comments

    1. Cristi says

      December 26, 2022 at 2:11 pm

      5 stars
      I love your recipes, Nicki. I've made several and have it on my 23 for 2023 list (Gretchin Rubin's The Happier Podcast) to make 23 new recipes in 2023 and I plan to make them all from your recipes. I've made 5 so far and none have disappointed me. They are so well written that even a beginner like me can follow. I've always been afraid of frosting, but this was so simple and so delicious. I plan to use this recipe many times! I made the gingerbread cake as well. It was a simple but lovely cake to make for dessert following Christmas dinner.

      Reply
      • Nicki Sizemore says

        December 26, 2022 at 2:39 pm

        Hi Cristi, this comment brought me so much joy. I'm thrilled you liked the frosting, and I can't wait to hear about the rest of the recipes you try. Happy cooking, and please keep in touch!

        Reply
    2. Ashlyn says

      August 01, 2022 at 1:49 pm

      5 stars
      This is the best maple cream cheese frosting ever!

      Reply
      • Nicki Sizemore says

        August 01, 2022 at 2:20 pm

        Yay! So happy to hear 🙂

        Reply
    3. Karen says

      March 11, 2022 at 11:59 pm

      5 stars
      Hi Nicki, Your maple frosting sounds delicious. I have a question for you, I can’t eat cream cheese but was wondering if I could sub full fat soft goat cheese.
      Also wanted to let you know that I tried your banana chocolate chip cake and it’s excellent.

      Reply
      • Nicki Sizemore says

        March 13, 2022 at 9:04 am

        Hi Karen! I hesitate in recommending goat cheese for this frosting, as I'm concerned that the flavor will be too strong. However, if you can find a very fresh, mild goat cheese then it could work. I've also had people use vegan cream cheese with success!

        Reply

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    Meet Nicki

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    Welcome! I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. All of my recipes are naturally gluten-free.

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