Ingredients
makes enough for 12 standard and 24 mini cupcakes1 pound cream cheese, room temperature
1/4 cup pure maple syrup, preferably Grade B
With an electric mixer on medium-high speed, beat cream cheese until fluffy. Add maple syrup, and beat until combined. Use immediately, or refrigerate up to 3 days in an airtight container; bring to room temperature and stir until smooth before using.
Martha Stewart's Cupcakes
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