maple syrup icing on cupcakes

maple icing from Ottolenghi

  • 100 g unsalted butter, at room temperature
  • 100 g light muscovado sugar (or cane sugar or brown sugar)
  • 85 ml maple syrup
  • 220 g cream cheese, at room temperature


  1. Beat together the butter, muscovado sugar, and maple syrup until light and airy. You can do this by hand, or preferably, in a mixer, fitted with the paddle attachment.
  2. Add the cream cheese and beat until the icing is totally smooth.
Using a Thermomix:
  1. Insert the butterfly whisk.
  2. Add all ingredients in the mixing bowl except the cream cheese. Mix 1M/V3.
  3. Add the cream cheese. Mix 30S/V3.
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