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This makes a somewhat stiff frosting that tastes a bit like toffee and is perfect for covering fall desserts. From apple cakes to pumpkin cookies to cranberry-walnut cupcakes, this is my go-to frosting to capture the flavors of my favorite season. I like to top it with chopped walnuts and a sprinkle of cinnamon. Be warned, however, that it’s extremely sweet, so it’s best paired with low-sugar baked goods. A little goes a long way.
Ingredients
- ¼ cup butter
- ½ cup brown sugar
- 3 tablespoons maple syrup, divided
- 3 tablespoons milk
- 1 ½ cups powdered sugar
Directions
Step 1
Melt butter in a saucepan over medium heat. Add brown sugar and 2 tablespoons maple syrup; stir frequently until sugar is melted. Add milk and stir frequently it comes to a boil. Pour mixture into a mixing bowl and allow to cool slightly, 10 to 12 minutes.
Step 2
Add powdered sugar and remaining 1 tablespoon maple syrup to the cooled mixture; beat with an electric mixer until smooth. Spread frosting while it's still warm for best results.
Recipe Tip
This recipe makes enough to frost 1 dozen cupcakes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 145 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat3g | 13% |
| Cholesterol11mg | 4% |
| Sodium32mg | 1% |
| Total Carbohydrate28g | 10% |
| Total Sugars27g | |
| Protein0g | |
| Calcium17mg | 1% |
| Iron0mg | 1% |
| Potassium30mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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