Maple Yogurt Frosting is the best healthy way to top all your baked goods. With no refined sugar you don’t have to feel guilty when you lick the bowl clean.
For a kid with a huge sweet tooth you might find it hard to believe I wasn’t a big frosting kid. I think children are either cake fans or frosting fans, and I was definitely on team cake. I love my sweets, but some frosting can be painfully sweet. This recipe swaps the powdered sugar for some maple syrup. So you can get the sweet without the head ache.
In addition to adding sweetness powdered sugar helps to thicken the frosting, this makes it stand up so beautifully when you’re frosting. Since maple syrup definitely can’t help with that I added a touch of pumpkin puree. It’s such a small amount that you can hardly taste it, but it really helps the thickening up. Beside pumpkin is the best friend of maple anyways! I used mine to frost the pumpkin cupcakes I received from my American Gluten Free box, and it was a tasty pair.
- 2 Cups Greek Yogurt
- ⅔ Cup Pumpkin Puree
- ⅓ Cup Maple Syrup
- 1 Tablespoon Ground Cinnamon
- 2 Teaspoon Ground Ginger
- Whisk together all ingredients
- Piped on your favorite baked goods
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