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.
- 2 1/4 cups guava nectar
- 1 white cake mix
- 3 eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
- 1 teaspoon lime zest
- 1/2 teaspoon red food coloring
- For the Glaze:
- 2 cups guava nectar
- 1/2 cup sugar
- 2 tablespoons corn starch
- 1 tablespoon butter
- Pinch of salt
- For the Frosting:
- 8 ounces cream cheese (softened)
- 1/4 cup guava jelly (slightly warm)
- 3 1/2 cups confectioners sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
Prepare the Guava Nectar:
- 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 degrees (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 20-25 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 3-5 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 1-2 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 1-2 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 powdered 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.