Vanilla Cupcakes With Rhubarb Compote

• 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 350u0b0. 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.

unsalted butter, sugar, eggs, vanilla, flour, baking soda, salt, sour cream, mascarpone cheese, yogurt, honey, strawberry rhubarb, fresh rhubarb, sugar, water, ground ginger, fresh strawberries

Taken from www.tasteofhome.com/recipes/vanilla-cupcakes-with-rhubarb-compote/ (may not work)