Prep: 45 mins
Cook: 25 mins
Total: 70 mins
Servings: 24 servings
These sweet guava cupcakes are so pretty and delicious—they will be the hit of any party. Guava and cream cheese is a favorite flavor combination that translates naturally to cupcake form. The cake is soaked with guava syrup before it is topped with a rich cream cheese frosting and decorated with a guava glaze.
For best guava flavor, look for guava nectar that contains guava pulp in the ingredient list and does not have other fruit juices such as apple juice.
Ingredients
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2 1/4 cups guava nectar
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1 box white cake mix
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3 large eggs
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1/4 cup vegetable oil
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1 teaspoon vanilla
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1 teaspoon lime zest
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1/2 teaspoon red food coloring, optional
For the Glaze:
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2 cups guava nectar
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1/2 cup sugar
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1 pinch salt
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2 tablespoons cornstarch
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1 tablespoon unsalted butter
For the Frosting:
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8 ounces cream cheese, softened
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1/4 cup guava jelly, slightly warm
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1 teaspoon vanilla extract
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3 1/2 cups confectioners' sugar
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2 tablespoons milk
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1 pinch salt
Steps to Make It
Prepare the Guava Nectar:
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Pour 2 cups of guava nectar into a measuring cup and set aside.
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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.
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Preheat oven to 350 F. Line 24 cupcake molds with paper liners.
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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.
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Mix in a few drops of red food coloring (optional) and blend until color is solid.
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Divide batter among the prepared cupcake pans.
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Bake cupcakes until they spring back lightly to the touch, about 20 to 25 minutes.
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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.
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Remove from heat, and carefully transfer 1 cup of the syrup to a heatproof bowl.
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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.
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Return remaining syrup to the stove, whisk in the cornstarch, and bring to a simmer. Continue to cook, stirring, until mixture thickens.
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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.
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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.
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Let the cupcakes cool.
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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.
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Add the confectioners' sugar in parts, alternating with the milk and vanilla, beating well after each addition, until frosting is light and fluffy.
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Spread or pipe frosting onto cooled cupcakes. Drizzle the guava glaze (mixture with cornstarch) over the cupcakes, or swirl the glaze into the frosting.
| Nutrition Facts | |
|---|---|
| Servings: 24 | |
| Amount per serving | |
| Calories | 279 |
| % Daily Value* | |
| Total Fat 7g | 9% |
| Saturated Fat 3g | 15% |
| Cholesterol 34mg | 11% |
| Sodium 213mg | 9% |
| Total Carbohydrate 51g | 19% |
| Dietary Fiber 1g | 3% |
| Total Sugars 36g | |
| Protein 2g | |
| Vitamin C 9mg | 47% |
| Calcium 65mg | 5% |
| Iron 1mg | 4% |
| Potassium 52mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
