Vanilla Cupcakes With Rhubarb Compote Recipe

Name: Vanilla Cupcakes With Rhubarb Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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 350u00b0. 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.

739

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup unsalted butter, softened, 1-1/2 cups sugar, 3 large eggs, 3 teaspoons vanilla extract, and more.

Yes, Vanilla Cupcakes With Rhubarb Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vanilla Cupcakes With Rhubarb Compote

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