Guava Cream Cheese Cupcakes - Quequito de Guayaba
Sweet and tangy guava and cream cheese cupcakes are prepared with a creamy frosting and a vibrant guava glaze.
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Instructions
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Preheat the oven to 350 F and line 24 cupcake molds.
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Reduce guava nectar in a saucepan to 1 1/4 cups; set aside to cool.
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Combine cake mix, cooled reduced guava nectar, eggs, oil, vanilla extract, and lime zest; blend well, adding optional red food coloring.
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Divide batter into molds and bake for 20-25 minutes until springy.
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Simmer 2 cups guava nectar with 1/2 cup sugar and a pinch of salt until slightly thickened; reserve 1 cup of this syrup for later.
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Whisk cornstarch with a small amount of the reserved syrup to make a paste; add to the remaining syrup, simmer until thickened, stir in butter, and cool for the glaze.
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Once cupcakes are baked, prick them and brush with the 1 cup of reserved guava syrup, then let cool completely.
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Beat cream cheese, warm guava jelly, and salt until fluffy; gradually add confectioners' sugar, milk, and vanilla, beating until the frosting is light.
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Frost the cooled cupcakes, then drizzle or swirl with the guava glaze.