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High-angle view of Maple Buttercream Frosting showing the velvety matte finish and sharp piping ridges atop a golden cupcake.

Maple Buttercream Frosting Recipe with Salted Maple Drip

This professional-grade Maple Buttercream Frosting features pure dark amber maple syrup for a deep, caramel-like flavor. Perfect for piping sharp ridges on cupcakes, finished with a glistening maple drip and flaky sea salt garnish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 24 cupcakes
Course: Dessert, Topping
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter softened to room temperature (227g)
  • 4 cups confectioners sugar sifted (480g)
  • 1/3 cup pure dark amber maple syrup Grade A Dark (80ml)
  • 1 tsp pure vanilla extract (5ml)
  • 1/4 tsp fine sea salt (1.5g)
  • 1 pinch flaky sea salt for garnish
  • 1 tsp extra maple syrup per cupcake for the drip

Equipment

  • 1 Stand Mixer Fitted with paddle attachment
  • 1 Piping Bag Large star tip (1M or 2D)
  • 1 Fine-mesh Sieve For sifting sugar

Method
 

Make the Frosting
  1. Beat softened unsalted butter in a stand mixer on medium-high for 5 minutes until pale and aerated.
  2. Gradually add sifted confectioners sugar on low speed. Once incorporated, beat on medium for 2 minutes.
  3. Stream in the dark maple syrup, vanilla, and fine salt. Whip on medium-high for 3-4 minutes until matte and velvety.
  4. Pipe deep swirls onto cupcakes. Indent the center, add a pool of maple syrup to drip down, and sprinkle with flaky sea salt.

Notes

Use 'Dark Color' maple syrup for the best flavor and tan hue.
Ensure sugar is sifted to avoid clogging piping tips.