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1
Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular cupcake liners.
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2
In a bowl, mix the flour, baking powder, cinnamon and salt together.
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3
Set the bowl aside.
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4
In the bowl of an electric stand mixer fitted with a whisk attachment, cream the butter until light and fluffy.
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5
Add in the maple syrup and combine.
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6
Add in the eggs one at a time, mixing between each addition.
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7
Then add the vanilla and combine.
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8
Alternate adding the flour mixture and the milk to the mixer.
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9
Mix until just combined.
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10
Fill the cupcake liners three-quarters full.
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11
Bake until cooked through, 16 to 18 minutes.
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12
Cool the cupcakes completely.
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13
To assemble: Fill cupcakes with the cooled Cherry Compote.
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14
Top with the Goat Cheese Cream Cheese Frosting.
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15
In a pan, heat the cherries, agave nectar, cornstarch, salt and 1/4 cup water.
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16
Whisk until combined and there are no clumps of cornstarch.
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17
Heat over medium-high heat until the compote begins to boil, and then bring to a simmer.
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18
Cook until you reach the desired thickness, 15 to 20 minutes.
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19
Place in a bowl to cool.
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20
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.
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21
Add in the powdered sugar, a little at a time, and beat until achieved desired consistency.
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22
Add to a piping bag fitted with desired tip.
