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 I know this because I originally made this frosting (and the cupcakes) back in 2014 when adding bacon to everything was all the rage.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!
The first time I heard the suggestion to put flour in buttercream was from The Pioneer Woman and this amazing frosting.
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 😉
But I realize that doesn't mean you can't get sick from eating raw flour. And if you go back to the Pioneer Woman frosting, you'll see that she does, in fact, cook the flour.
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.
First, you can spread your flour out on a cookie sheet and bake it at 350°F for 5 minutes. Let it completely cool, then proceed with the recipe as written.
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.
Or on an Apple Cake. Or even Carrot Cake. If you want to get real... consider maybe just eating it straight from a spoon?
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!
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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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PrintRecipe
Maple Brown Sugar Buttercream
- Total Time: 15 minutes
- Yield: 24 1x
Description
This creamy, delicious maple brown sugar buttercream tastes a little bit like cookie dough and a little bit like pancakes for breakfast... it's perfection on chocolate cake, chocolate chip cake, or even apple or carrot cakes!
Ingredients
- 1 cup (2 sticks) of salted butter, softened
- ½ cup (118ml) of light brown sugar
- ¼ cup (59ml) all-purpose flour
- 4 cups (1L) of powdered sugar
- 2 teaspoons (10ml) vanilla extract
- 2 tablespoons (30ml) pure maple syrup
- 1-2 tablespoons milk, as needed
Instructions
- Cream the butter and brown sugar together until light and fluffy.
- Add in the flour, powdered sugar, vanilla extract, and maple syrup.
- Mix until well combined.
- Add milk as needed to get a good consistency for spreading & piping!
Notes
If raw flour concerns you, bake it at 350°F for 10 minutes before adding to the frosting.
- Prep Time: 15
- Category: Dessert
- Method: Mixing
- Cuisine: American
Keywords: maple, brown sugar, buttercream, frosting, recipe, cupcakes, bacon, whipped
Maple recipes you'll love:
Deb irby
bacon crumbled on top of maple buttercream do you think this would work well with bacon
★★★★★
Rose
Oh yes - I'm sharing that exact cupcake on Monday!
Sharan
Hi,Rose! Prayers sent, lol! Just wanted to say you are a remarkable woman! I truly admire your work ethic, family focused and dedication to our Lord yet you are so humble. Thanks for all your sharing nd guidance! You are appreciated by all! Stay Blessed!
Rose
Thank you Sharan!
Christine Logan
Sounds delicious.God bless you as you sing this Sunday.
Rose
Thank you!
Jackie
This along with bacon will be a great garnish for warm croissants! I am just saying! Bravo!
DNN
That Maple Brown Sugar piece is the truth. I'm such a succer for good dessert. This is sooooo tempting. Are you on Pinterest so I can follow you?
Rose
Yes - http://pinterest.com/rosebakes. Thank you!
Leanna
This looks perfect for fall. Pinning thanks for the recipe.
★★★★
Nora
Oh...my...I made this yesterday and there are not enough superlatives to describe it, lol! This a TREASURE, utterly delicious on even a plain jane vanilla cake and it is fantastic eaten right off the spoon, too. I. Love.This.
Rose
Thank you Nora!! Your review is fantastic!
Ashley
Is the flour a thickener or for consistency? It sounds amazing! I have spice cake in the oven as I type and was looking for something new. Thank you!
Rose
I'm gonna be really honest here and tell you I'm not sure what the flour does other than step it up a notch. It just tastes better with the flour!! Haha!
Ashleigh
Hi just curious is it safe to eat flour that hasn’t been cooked? I’m just concerned as that’s usually a no-no. Thanks for your help! Ash
Rose
I do not worry at all, ever, about eating raw flour. However, if it concerns you, bake it at 350°F for 10 minutes before adding to the frosting.
Roxanna E Ely
I'm making a butter pecan banana cake. It recommended plain vanilla store bought frosting, Eww. So I saw your Maple brown sugar butter cream recipe! Doesn't that sound way better?!!!! Cant wait to try it 🙂
Thanks,
Roxanna
Rose
That does sound AMAZING!!
Debra
So yummy!! I made it on a dark chocolate cake a winner!!! Putting on my carrot cake for Easter, delicious!!
Kelly
Could the flour be substituted with cornstarch? I prefer not to eat raw flour since there is a high risk of bacteria. The following link explains about why not to eat raw flour. https://www.foodsafety.gov/keep/types/flour/index.html
Rose
I don't think cornstarch would be a good substitute for this recipe. But you could pasteurize the flour if you're worried about using it : https://www.howtocakethat.com/how-to-pasteurize-flour.html
Kenzie
I made this maple buttercream tonight, and mine turned out grainy/gritty due to the brown sugar. It has a great taste though! Has anyone else experienced this? Any tips? Is that just the nature of this buttercream?
Rose
Yes, that's how it's supposed to be.
Kenzie
wonderful! Thank you!!
Kim
this was insanely delicious on top of your durable moist chocolate cake! Thank you!
★★★★★
Rose
Awww, so happy to hear it Kim!
Lee
It is so good!!! But please you have to try the “banana addition.” I was looking for something with a smidge of banana to frost a layered banana cake. This would have done a fine job. It’s delicious as is, but I had already made another frosting recipe as well to see which I liked best for the banana cake. On its own, not a frosting choice, BUT!!!!! Wow! I mixed the two and .....BREAK OUT THE STRETCHY PANTS! So instead of 1-2 TBS of milk in this awesome Maple Brown Sugar Buttercream for texture add “ banana mix.” This consists of mixing 2C of powdered sugar, 1 banana, 2Tbs of softened salted butter, and a tsp of vanilla. I put the new concoction in the fridge last night so I could frost the cakes today and UNBELIEVABLE ..it tastes like homage banana ice cream. You guys this is serious. It’s ridiculously delicious. Looking forward to trying it on my banana cake and on my spoon, fork, knife, shovel or anything else I can shove it in my mouth with.
★★★★★
Rose
Oooh Lee, I'm gonna have to take your word for it. I am NOT a banana fan 😉
Lee
Sorry...I meant homemade. However it is quite the hommage to home made ice cream!
★★★★★
Barbara Duncan
any way to leave out the powdered sugar?
DC
Look up French buttercream. This recipe is American BC which uses a lot of powdered sugar--too gritty in texture.
Nancee
Has anyone tried this with omitting the flour or using a gluten free flour instead? I have celiac, so was just curious. Thank you.