VANILLA CUPCAKES WITH RHUBARB COMPOTE

Vanilla Cupcakes with Rhubarb Compote image

Not too long ago I took up baking as a hobby and have loved it ever since. The inspiration for these sweet treats came from my love of Twinkies. I added the rhubarb compote to make them a bit more upscale for entertaining. -Julia VanderMolen, Grand Rapids, Michigan

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 1-1/2 dozen.

Number Of Ingredients 18

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Ingredients

1/2 cup unsalted butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
3 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sour cream
TOPPING:
1 carton (8 ounces) mascarpone cheese
3/4 cup fat-free vanilla Greek yogurt
1 tablespoon honey
STRAWBERRY RHUBARB COMPOTE:
2 cups chopped fresh rhubarb
2 tablespoons sugar
1 tablespoon water
1/4 teaspoon ground ginger
1/2 cup quartered fresh strawberries

Steps:

Preheat oven to 350°. Line 18 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Fill prepared cups two-thirds full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For topping, in a small bowl, mix mascarpone cheese, yogurt and honey. Refrigerate until serving., For compote, in a small saucepan, bring rhubarb, sugar, water and ginger to a boil. Reduce heat; simmer, uncovered, until rhubarb begins to soften, about 6-8 minutes., Stir in strawberries; simmer gently until slightly thickened and strawberries are just softened, about 5 minutes. Cool completely., Serve cupcakes with topping and compote.

Nutrition Facts : Calories 245 calories, Fat 13g fat (7g saturated fat), Cholesterol 61mg cholesterol, Sodium 94mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.