Vanilla Cupcakes with Rhubarb Compote Recipe

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Vanilla Cupcakes with Rhubarb Compote Recipe

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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
MAKES:
18 servings
TOTAL TIME:
Prep: 50 min. + cooling Bake: 20 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 50 min. + cooling Bake: 20 min. + cooling

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1-1/2 cups sugar
  • 3 large eggs
  • 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

Directions

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. Yield: 1-1/2 dozen.
Originally published as Vanilla Cupcakes with Rhubarb Compote in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p189

  • 1/2 cup unsalted butter, softened
  • 1-1/2 cups sugar
  • 3 large eggs
  • 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
  1. Preheat oven to 350°. Line 18 muffin cups with paper liners.
  2. 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.
  3. 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.
  4. For topping, in a small bowl, mix mascarpone cheese, yogurt and honey. Refrigerate until serving.
  5. 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.
  6. Stir in strawberries; simmer gently until slightly thickened and strawberries are just softened, about 5 minutes. Cool completely.
  7. Serve cupcakes with topping and compote. Yield: 1-1/2 dozen.
Originally published as Vanilla Cupcakes with Rhubarb Compote in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p189

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