Maple Cream Cheese Frosting with Cinnamon and Maple Syrup

This small batch maple cream cheese frosting is soft, whipped, and lightly sweetened. Ready in 10 minutes, the easy-to-double recipe is made with cream cheese, powdered sugar, and whipped heavy cream to give the frosting structure. Maple syrup and a generous sprinkle of cinnamon add warm flavor that makes it perfect for holiday desserts.

This isn’t your average cream cheese frosting. Ok, yes — it’s cream cheese frosting. But with my spin on it.

I lighten the texture with heavy cream, whipped to fluffy peaks, and sweeten it with maple syrup. Then cinnamon gives it sweater-weather vibes. The result is a delicate frosting that’s not cloyingly sweet and dangerously easy to eat straight from the bowl.

It makes the perfect filling for those small batch of pumpkin whoopie pies that show up all over Pinterest every fall. Or scoop it (literally — see the photo above) on top of pumpkin cupcakes scaled down for two.

You’ll also notice there’s no butter in this maple cream cheese frosting. Instead, the whipped cream adds volume, and the cream cheese gives it structure. It lets a little tang peek through — perfect when you want something light but still rich in flavor.

Want more cream cheese in your frosting lineup? You’re in luck. My fruit-flavored cream cheese cookie frosting adds an extra punch of flavor and firmness for cookies or bars. And the tangy cream cheese frosting on my red velvet cookies? Not just for red velvet.

Simple Steps to Make Cream Cheese Frosting

You’re about 10 minutes away from frosting that pipes like a cloud and spreads like a dream (check out my small pan of almond flour pumpkin bars to see just how dreamy!) Now, I’ve made this frosting many times and tested it with a variety of different steps, and below is what I consider to be foolproof.

The frosting is made with 6 simple ingredients, including: full-fat cream cheese (full-fat for full-flavor), pure maple syrup, and heavy cream. And make sure the cream is heavy whipping cream. There is a difference, and we need the higher fat content in whipping cream. And sorry, I don’t recommend substitutions here.

Start by mixing the cream cheese with the maple syrup, powdered sugar, cinnamon, and salt. The mixture will start lumpy and will smooth out after about 30 seconds.

Switch to the whisk attachments, which are better at incorporating air. Drizzle the cream into the mix while the mixer is on low, then turn up the speed and stop as soon as you have a fluffy frosting. Overmix, and you’ll end up with a separated puddle that can’t be fixed.

That’s it. The frosting is ready immediately, or you can cover and refrigerate it until you’re ready to use.

More Tips For Success

• The cream cheese and heavy cream should be at the same temperature – cool. Too warm, and the frosting will be runny. Too cold, and you’ll wind up with chunky frosting.
• Whip each stage long enough to fully combine the ingredients and build in some loft. That extra air gives the frosting its soft texture. It will take about 2 to 3 minutes in total.
• Don’t expect a thick buttercream texture. This frosting is meant to be light and fluffy. It’s great for simple swirls or as a filling. Save the intricate designs for buttercream. 😉

Maple Cinnamon Cream Cheese Frosting

4.3 from 6 reviews

Soft and lightly sweetened maple syrup cream cheese frosting made with cream cheese, powdered sugar, pure maple syrup, and whipped heavy cream. Ready in 10 minutes, the small batch frosting is easy to double, and perfect for holiday cakes, cupcakes, or cookies.

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by Erin Cernich

Yield1 Cup (approx.)

Prep10 minutes minutes

Total Time10 minutes minutes

Cook ModePrevent your screen from going dark

Equipment

• ▢
  Mixing Bowl
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  Hand Mixer

Ingredients

• ▢ 2 ounces cream cheese, room temperature (cool temp.)
• ▢ 2 tablespoons pure maple syrup
• ▢ ¼ cup powdered sugar
• ▢ ½ teaspoon ground cinnamon
• ▢ ⅛ teaspoon salt
• ▢ ¼ cup heavy whipping cream (cool temp.)

Serving Suggestions

• ▢ Pumpkin Whoopie Pies for Two
• ▢ Almond Flour Pumpkin Bars
• ▢ Dolloped on Cupcakes and Cakes
• ▢ Fruit Dip
• ▢ Cinnamon Rolls

Instructions

 

• ▢
  Remove the cream cheese and heavy cream from the refrigerator about 5 minutes before you make the frosting. We want it to still be cool.
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  In a small mixing bowl, add the cream cheese, maple syrup, powdered sugar, cinnamon, and salt. Use a hand mixer with beater attachments, and start mixing on low speed just to combine the ingredients and avoid splatter – about 30 seconds. It will look chunky.
  2 ounces cream cheese, room temperature, 2 tablespoons pure maple syrup, 1/4 cup powdered sugar, 1/2 teaspoon ground cinnamon, 1/8 teaspoon salt
  
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  Turn the mixer up to medium-high speed and continue to mix until smooth and creamy – about 30 seconds.
  
• ▢
  Switch to the whisk attachments. On low speed, slowly drizzle in the heavy cream and allow it to combine with the whipped cream cheese – about 30 seconds. The mix will be loose.
  1/4 cup heavy whipping cream
  
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  Turn the mixer to medium-high speed and continue to mix until light and fluffy – about 1 minute. Do not overmix, or the frosting can separate and become soupy. The consistency of the frosting is like a thick, creamy whipped cream.
  
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  The frosting is ready to use immediately, or it can be covered and refrigerated, where it will thicken a little more as it chills.

Notes

• Serving Size – The recipe is easily doubled. It will make enough for 4 to 6 cupcakes, fill 4 cookie sandwiches, or frost 1 single-layer 6-inch cake.
• Cream Cheese – Use full-fat cream cheese that comes in a brick.  Low-fat and whipped cream cheese will yield a loose frosting.
• Heavy Cream – Use full-fat heavy whipping cream, not pre-made or tub whipped cream.
• Cool Ingredients – The cream cheese and heavy cream should be at the same temperature – cool, but not too cold. If the cream cheese is too cold, it will be harder to whip smooth. Conversely, if either is too warm, the frosting may be loose.
• Maple Syrup + Powdered Sugar – The maple syrup adds flavor and sweetness, and powdered sugar will make the frosting a little more thick. 
• Consistency – This frosting is light, fluffy, and creamy – similar to a thicker whipped cream. Do not expect a thick buttercream frosting.  
• Storage – Cover and refrigerate the frosting for up to 1 week. I don’t recommend freezing it.

Nutrition Estimates

Calories: 45kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 41mg | Potassium: 19mg | Fiber: 0.04g | Sugar: 3g | Vitamin A: 137IU | Vitamin C: 0.03mg | Calcium: 12mg | Iron: 0.02mg

Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.