Make the compote first. Mix all the ingredients together in a small saucepan and heat on medium. As the fruit softens and begins to break down, mash it until it fully breaks down. Continue to cook until it thickens to an almost jam-like consistency. Remove from heat and allow to cool completely.
Preheat the oven to 350 degrees F. Lightly grease a large muffin tin (my tin has six cups in the tin) or line with paper liners.
In a small bowl, mix together the flour, baking powder, baking soda, and salt together and whisk. Set aside.
Beat the butter and sugar together until light and fluffy. Mix in the vanilla bean paste and vanilla extract and beat. Beat in each egg one at a time, mixing to fully incorporate each egg before adding the next.
Mix the buttermilk and oil together.
Alternate between adding the flour mixture and the buttermilk mixture into the mixer, beginning and ending with the flour.
Evenly distribute the batter among the cups in the large muffin tin. You should be able to fill six cups.
Bake for 20 minutes, then bring down the heat to 325 degrees and bake for another 5 -10 minutes, or until the cupcakes are a golden brown and a toothpick comes out clean when inserted in the middle.
Remove the cupcakes and allow to cool in the pan for about 10 minutes before removing and cooling completely on a wire rack.
Remove the centers of the tips of the cupcakes. I did this by cutting a circle in the middle of the cupcake, angling the knife inward. That way the piece you remove from the top looks like a small cone. Just be sure not to cut too deep into the center of the cupcake.
Beat the butter for the frosting until smooth and creamy. Slowly add the powdered sugar, beating in one cup of the powdered sugar at a time. Beat in the heavy cream and vanilla. Slowly drizzle in the white chocolate and beat well. Mix in the salt. If for any reason the buttercream feels too thin or soft, chill in the refrigerator for about 15 – 20 minutes before piping.
Fill the cupcakes with the compote. Pip the cupcakes with the frosting and serve. Cupcakes will keep in an airtight container for about 3 – 5 days.
Notes
*Omit the oil if you are making regular-sized cupcakes**Use a white chocolate bar – not white chocolate chips