Guava Cupcakes Recipes

GUAVA CUPCAKES

Steps:

• Preheat oven to 350 degrees F. and line a muffin tin with cupcake liners.
• Cream the softened butter and sugar until smooth. Add the eggs one at a time and mix until well incorporated. Add the vanilla extract. In a large bowl, mix the all-purpose flour, salt, and baking powder. Add half of the flour mixture to the butter mixture and then add the buttermilk. Finally, add the remaining flour mixture and mix until well incorporated.
• Fill the cupcake liners 3/4's of the way up. Add about 1 tsp of guava paste to each cupcake liner and press it down.
• Bake the cupcakes for 22 minutes.
• To make the cream cheese frosting, mix the softened cream cheese, softened butter, and guava paste until smooth. Add the powdered sugar and red food coloring. Mix for 3-4 minutes or until fluffy.

GUAVA CREAM CHEESE CUPCAKES - QUEQUITO DE GUAYABA

Steps:

• Pour 2 cups of guava nectar into a measuring cup and set aside.
• Place the remaining guava nectar in a medium saucepan. Bring to a simmer over medium heat, and simmer until liquid is reduced to 1 1/4 cups. Remove from heat and let cool.
• Preheat oven to 350 F. Line 24 cupcake molds with paper liners.
• Prepare the cake batter: Place the cake mix in the bowl of a standing mixer. Add the 1 1/4 cup of guava nectar that was reduced on the stove. Add the eggs, vegetable oil, vanilla extract, and lime zest. Mix until well blended.
• Mix in a few drops of red food coloring (optional) and blend until color is solid.
• Divide batter among the prepared cupcake pans.
• Bake cupcakes until they spring back lightly to the touch, about 20 to 25 minutes.
• Prepare the guava glaze: Place the reserved 2 cups of guava nectar in the same medium saucepan along with 1/2 cup sugar and a pinch of salt. Bring mixture to a simmer and cook for 3 to 5 minutes, or until slightly thickened.
• Remove from heat, and carefully transfer 1 cup of the syrup to a heatproof bowl.
• Place the cornstarch in a small bowl and whisk 1 to 2 tablespoons of the guava syrup into the cornstarch to make a smooth paste.
• Return remaining syrup to the stove, whisk in the cornstarch, and bring to a simmer. Continue to cook, stirring, until mixture thickens.
• Cook for 1 to 2 minutes more, then remove from heat and stir in the butter. Strain if needed. Set guava glaze aside to cool.
• When the cupcakes come out of the oven, prick them gently with a toothpick, then brush the cupcakes evenly with the reserved guava syrup (the guava-sugar mixture without the cornstarch), letting it soak into the cake.
• Let the cupcakes cool.
• Prepare the frosting: Place the cream cheese, warm guava jelly, and a pinch of salt in the bowl of a standing mixer and beat until fluffy.
• Add the confectioners' sugar in parts, alternating with the milk and vanilla, beating well after each addition, until frosting is light and fluffy.
• Spread or pipe frosting onto cooled cupcakes. Drizzle the guava glaze (mixture with cornstarch) over the cupcakes, or swirl the glaze into the frosting.

GUAVA CUPCAKES

Steps:

• 1. Preheat oven to 350F. Line a 12 hole muffin pan with 12 cupcakes liners. Cut the guava paste in small cubes. Set a side.
• 2. Place the butter, sugar and eggs in a big bowl. Mix well , add the flour little by little until you get an uniform batter. Finally add the vanilla.
• 3. Fill every cupcake liner half way , add 2 cubes of guava paste then pour more batter until you fill every liner 3/4.
• 4. CREAM CHEESE FROSTING..beat, cream cheese ,butter, sugar and vanilla until you get a creamy frosting. Decorate every cupcake with the frosting and a little cube of guava on top.If you don't like frosting just sprinkle confectioner sugar on top.

GUAVA PASTELITO CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 16 cupcake cups with paper liners.
• Cut guava paste into medium squares and place in a microwave-safe bowl. Microwave on high for 2 minutes. Whisk until melted down but still slightly chunky, about the consistency of jelly (heat more if necessary).
• Beat brown sugar, butter, and eggs together with a mixer in a large bowl until creamy. Add flour, baking powder, vanilla extract, and salt; stir until halfway mixed. Pour in guava nectar and mix until everything is fully incorporated. Fold in heated guava paste until evenly distributed. Mix in red food coloring.
• Fill each prepared cupcake cup evenly with batter.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 25 to 30 minutes. Remove from the oven and let cool completely.
• While the cupcakes are cooling, blend cream cheese, butter, and vanilla extract with an electric mixer on low speed until smooth. Add confectioners' sugar and red food coloring. Mix on low speed until fully blended. Chill for 10 to 15 minutes. Frost cooled cupcakes.