Description
Delight in these moist vanilla cupcakes topped with luscious cream cheese frosting and a sweet, tangy guava sauce that adds a tropical twist. Perfect for any occasion, these Guava and Cream Cheese Cupcakes offer a balanced combination of rich creaminess and fruity freshness.
Ingredients
Vanilla Cupcakes
- 4 oz all-purpose flour
- 1 ½ oz cake flour
- 2 Tbsp dried buttermilk
- 1 ½ tsps baking powder
- ¼ tsp salt
- 3 ½ oz unsalted butter, softened
- 7 oz white sugar
- 1 Tbsp cake enhancer (optional)
- ½ tsp vanilla bean paste
- 2 eggs
- 4 fl oz water
- 1 ½ Tbsps canola oil
Cream Cheese Frosting
- 4 oz unsalted butter, softened
- 8 oz cream cheese, soft but still cool
- 21 oz powdered sugar, sifted
- 1 Tbsp lemon juice (optional)
- ½ tsp vanilla bean paste
Guava Goo
- 8 oz guava puree
- 3 oz sugar
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line cupcake pans with paper cases, setting them aside for batter.
- Mix Dry Ingredients: Sift together all-purpose flour, cake flour, dried buttermilk, baking powder, and salt in a bowl. Whisk thoroughly and set aside.
- Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment, cream softened butter, white sugar, and optional cake enhancer on medium speed for about 5 minutes until light and fluffy. Scrape down bowl as needed.
- Add Vanilla and Eggs: Mix in vanilla bean paste for 1 minute. On low speed, add eggs one at a time, mixing about 15 seconds at low then medium-low speed per egg, scraping bowl down occasionally.
- Combine Wet Ingredients: In a separate container, combine water and canola oil; set aside.
- Alternate Mixing Dry and Wet: Starting with a third of the dry mixture, mix on lowest speed until just combined. Add half the wet mixture, mixing on low until nearly combined, then scrape bowl. Repeat once more, finishing with the last third of dry ingredients. Mix until just incorporated.
- Portion and Bake: Use a cupcake scoop to evenly distribute batter into cupcake liners. Bake for 20-22 minutes until cupcakes spring back when touched gently and a skewer comes out clean.
- Cool: Let cupcakes cool in pans for 5 minutes before transferring to a wire rack to cool completely.
- Make Cream Cheese Frosting: Beat butter in a stand mixer with paddle attachment until smooth and light (about 4 minutes). Add softened cream cheese and beat until well combined and light, another 4 minutes.
- Add Powdered Sugar and Flavorings: Gradually add powdered sugar in thirds, beating 1-2 minutes each time starting low and increasing to medium speed. Add lemon juice (optional) and vanilla bean paste with the final addition and beat until smooth and fluffy.
- Prepare Guava Goo: In a small saucepan over medium heat, combine guava puree and sugar. Stir constantly until it bubbles, then reduce to simmer and cook 5-10 minutes until slightly thickened. Remove from heat and cool to room temperature.
- Assemble Cupcakes: Pipe a generous nest of cream cheese frosting on each cooled cupcake, then fill the center with the cooled guava goo.
Notes
- If not using the guava goo immediately, cover and refrigerate to maintain freshness.
- To fill the cupcakes with guava goo inside, increase the quantity of guava goo accordingly.
