This is the BEST Maple Brown Sugar Buttercream and with this recipe, you'll never need another. It has one ingredient that may surprise you (keep reading!) and it's the perfect amount for 2 dozen cupcakes! Enjoy it on Chocolate Cupcakes, Apple Cake, or just straight off the spoon! You need this in your life.
My favorite combination for this frosting? These Chocolate Maple Bacon Cupcakes.
I know, I know... the whole "chocolate-bacon" thing is not new. I know this because I originally made this frosting (and the cupcakes) back in 2014 when adding bacon to everything was all the rage.
Most of all though, you need to pause for a second, and let me say this: Bacon never goes out of style. Period. I'm just sayin'.
But recently I took an order for a pig-themed cake and that got me to thinking about the Pig Cookies I made with the Chocolate Maple Bacon Cupcakes way back when... and before I knew it, I became obsessed with making them again.
So I did. And I documented with pictures and video. And now I'm blogging about it all. Finally 🙂
Does anybody else chase rabbits in their mind like that? No? Just me. Oh well...
Back to the frosting. This frosting tastes a little bit like cookie dough and may remind you a little bit of pancakes for breakfast.
It's creamy and delicious and perfect for piping!
The SURPRISE Ingredient in Maple Brown Sugar Buttercream
You might be surprised that one of the ingredients is all-purpose flour - which I think really makes it a little bit extra special!
It sounded strange to me, but after trying it, I'm sold! I can't tell you how or why it makes the frosting better - just that it does.
Is it safe to eat raw flour in frosting?
Okay - this is controversial, so I'm gonna tell you my opinion, and if you're worried, how to minimize the risk of food poisoning with raw flour.
First, I've made and eaten this frosting dozens of times and never had any issue with getting sick. I also eat raw cookie dough and eat sushi from a grocery store, so you know... I'm a risk-taking girl 😉
So, if this is a risk that concerns you, there are ways to "cook" the flour. It will change the flavor slightly, but not so much that it'll ruin the recipe.
Another option is to microwave it. Place the raw flour in a microwave-safe bowl and heat it for up to one minute. Be careful with this option because overheating the flour can cause it to dry out and harden. If that happens, you can't use it for baking.
Either of these methods should kill any bacteria that would lead to food poisoning.
Desserts that need Maple Brown Sugar Buttercream
I made this frosting to top some Chocolate Cupcakes. But it's very similar to what I used on the Chocolate Chip Cookie Dough Cupcakes and this would work there too.
Just me again? Nevermind.
But seriously, here's a list of recipes that you could use the buttercream on:
- One Bowl Chocolate Cake
- Vanilla Coffee Cake with Creamy Coffee Buttercream Frosting
- Loaded Carrot Cake with Cream Cheese Frosting
- Fresh Apple Cake with Caramel and Pecans
- Pumpkin Cupcakes with Pumpkin Spice Buttercream
- OREO Maple Creme Cupcakes
- Chocolate Maple Bacon Cupcakes
So I whipped this up in my Bosch Mixer and it was the perfect amount for 2 dozen cupcakes (with a little to spare to eat from a spoon).
You know what I didn't add to this that would've also been awesome? A pinch of sea salt over the top to cut the sweet a little bit.
This frosting is so good y'all. I mean really. Get out your spoon and dig in!
What kind of maple syrup is best?
I live in the deep South so I don't have a lot of options to choose from when it comes to Maple Syrup. Back in 2019 we visited Vermont and I bought some amazing maple syrup but since then, I usually order mine online.
Grade A Maple Syrup might sound like the best (because who doesn't want an A for their grade?) but the grade A syrup is lighter and has a milder flavor. Many people prefer it because it's more like regular pancake syrup (aka corn syrup with coloring and flavoring).
But for the best maple flavor in this frosting recipe, I recommend buying the darkest high-grade maple syrup you can find. Grade B Maple Syrup is has a darker color, it's thicker, and has a more robust maple flavor and this organic variety is a good place to start.
In short, Grade B Maple Syrup has a stronger flavor - maybe too strong for some people, but it's fantastic in this frosting!
If you can't get your hands on some good maple syrup, you can also use a small amount of maple flavoring along with the vanilla extract if you prefer. Just keep in mind that maple flavoring is also very strong so add a little at a time and taste as you go so you don't overdo it!
Alrighty - are you ready for the recipe? It's really pretty simple and you're going to love it! It's down below!
If you're looking for more frosting recipes to add to your menu, check out this Craftsy class, The Ultimate Frosting Toolkit where you'll learn dozens of recipes and techniques:
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