Recipe courtesy of Desi Massei

Maple Cupcakes with Cherry Compote and Goat Cheese Frosting

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

2 3/4 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon ground cinnamon

1 teaspoon salt

1 stick unsalted butter, at room temperature

2 cups pure maple syrup

3 large eggs

1 teaspoon pure vanilla extract

1 cup milk

Cherry Compote, recipe follows

Goat Cheese Cream Cheese Frosting, recipe follows

Cherry Compote:

2 cups pitted cherries, stems removed

1/4 cup agave nectar

4 to 5 tablespoons cornstarch

Pinch salt

Goat Cheese Cream Cheese Frosting:

1 stick unsalted butter, at room temperature

One 8-ounce package cream 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.

Cherry Compote:

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.

Goat Cheese Cream Cheese Frosting:

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.

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