Maple Cupcakes with Cherry Compote and Goat Cheese Frosting

Total Time:
2 hr
Prep:
1 hr
Inactive Prep:
20 min
Cook:
40 min
Yield:
12 cupcakes
Level:
Intermediate

Ingredients

CHERRY COMPOTE:
GOAT CHEESE CREAM CHEESE FROSTING:
  • 1 stick unsalted butter, at room temperature
  • One 8-ounce package cream cheese, at room temperature
  • One 8-ounce package goat cheese, at room temperature
  • Pinch salt
  • 4 cups powdered sugar

Directions

Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular cupcake liners.

In a bowl, mix the flour, baking powder, cinnamon and salt together. Set the bowl aside.

In the bowl of an electric stand mixer fitted with a whisk attachment, cream the butter until light and fluffy. Add in the maple syrup and combine. Add in the eggs one at a time, mixing between each addition. Then add the vanilla and combine. Alternate adding the flour mixture and the milk to the mixer. Mix until just combined.

Fill the cupcake liners three-quarters full. Bake until cooked through, 16 to 18 minutes. Cool the cupcakes completely.

To assemble: Fill cupcakes with the cooled Cherry Compote. Top with the Goat Cheese Cream Cheese Frosting.

In a pan, heat the cherries, agave nectar, cornstarch, salt and 1/4 cup water. Whisk until combined and there are no clumps of cornstarch. Heat over medium-high heat until the compote begins to boil, and then bring to a simmer. Cook until you reach the desired thickness, 15 to 20 minutes. Place in a bowl to cool.

In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, cream cheese, goat cheese and salt until smooth and fluffy. Add in the powdered sugar, a little at a time, and beat until achieved desired consistency. Add to a piping bag fitted with desired tip.

Notes

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

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