Compote: Place all compote ingredients into a small saucepan, and cook over medium heat, stirring frequently, until mixture comes to a boil. Reduce heat; simmer 10 minutes. Remove from heat; transfer to small bowl. Cover and refrigerate about 1 hour or until chilled. Set aside some compote for the frosting, 2 tbs per dozen cupcakes.

Cupcakes: Heat oven to 350°F. Line a standard muffin/cupcake pan with liners. In small bowl, stir together flour, baking powder and salt. In another small bowl, stir together remaining compote, milk and vanilla.

In large bowl, beat softened butter and granulated sugar with electric mixer on medium speed or until light and fluffy, about 3 minutes. Add egg(s) and beat until blended. Add half the flour mixture then half of the strawberry mixture, beating well after each addition. Repeat with remaining flour and strawberry mixtures for a thick batter. Divide batter evenly among muffin cups.

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, at least 30 minutes.

Frosting: In medium bowl, beat cream cheese, 1 tablespoon softened butter and the reserved 2 tablespoons strawberry mixture with electric mixer on low speed until smooth. Beat in powdered sugar and enough milk until frosting is of desired spreading consistency. Spread frosting on cooled cupcakes.