Maple Cupcakes with Cherry Compote and Goat Cheese Frosting

Ingredients

• 0.3 cup agave nectar 
• 1 tablespoon double-acting baking powder 
• 2 cups cherries pitted
• 4 tablespoons cornstarch 
• 8 ounce cream cheese at room temperature
• 3 large eggs 
• 2.8 cups flour all-purpose
• 1 teaspoon ground cinnamon 
• 2 cups maple syrup pure
• 1 cup milk 
• 4 cups powdered sugar 
• 1 pinch salt 
• 1 teaspoon salt 
• 1 stick butter unsalted at room temperature
• 1 teaspoon vanilla extract pure

Equipment

• bowl
• frying pan
• oven
• whisk
• blender
• stand mixer
• muffin liners
• muffin tray

Directions

1. Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular cupcake liners.
2. In a bowl, mix the flour, baking powder, cinnamon and salt together. Set the bowl aside.
3. In the bowl of an electric stand mixer fitted with a whisk attachment, cream the butter until light and fluffy.
4. Add in the maple syrup and combine.
5. 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.
6. Mix until just combined.
7. Fill the cupcake liners three-quarters full.
8. Bake until cooked through, 16 to 18 minutes. Cool the cupcakes completely.
9. To assemble: Fill cupcakes with the cooled Cherry Compote. Top with the Goat Cheese Cream Cheese Frosting.
10. In a pan, heat the cherries, agave nectar, cornstarch, salt and 1/4 cup water.
11. Whisk until combined and there are no clumps of cornstarch.
12. 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.
13. Place in a bowl to cool.
14. 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.
15. Add in the powdered sugar, a little at a time, and beat until achieved desired consistency.
16. Add to a piping bag fitted with desired tip.