Guava Cream Cheese Cupcakes - Quequito de Guayaba

By
Marian Blazes
Marian Blazes
Marian Blazes is a freelance writer and recipe developer with a passion for South American food. She wrote a cookbook focusing on the cuisine of Brazil.
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Updated on 05/24/21
Guava Cream Cheese Cupcakes - Quequito de Guayaba Marian Blazes
Prep: 45 mins
Cook: 25 mins
Total: 70 mins
Servings: 24 servings
Nutrition Facts (per serving)
279 Calories
7g Fat
51g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. 

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Ingredients

  • 2 1/4 cups guava nectar

  • 1 box white cake mix

  • 3 large eggs

  • 1/4 cup vegetable oil

  • 1 teaspoon vanilla

  • 1 teaspoon lime zest

  • 1/2 teaspoon red food coloring, optional

For the Glaze:

  • 2 cups guava nectar

  • 1/2 cup sugar

  • 1 pinch salt

  • 2 tablespoons cornstarch

  • 1 tablespoon unsalted butter

For the Frosting:

  • 8 ounces cream cheese, softened

  • 1/4 cup guava jelly, slightly warm

  • 1 teaspoon vanilla extract

  • 3 1/2 cups confectioners' sugar

  • 2 tablespoons milk

  • 1 pinch salt

Steps to Make It

Prepare the Guava Nectar:

  1. Pour 2 cups of guava nectar into a measuring cup and set aside. 

  2. 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.

  3. Preheat oven to 350 F.  Line 24 cupcake molds with paper liners. 

  4. 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.  

  5. Mix in a few drops of red food coloring (optional) and blend until color is solid. 

  6. Divide batter among the prepared cupcake pans.  

  7. Bake cupcakes until they spring back lightly to the touch, about 20 to 25 minutes. 

  8. 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.

  9. Remove from heat, and carefully transfer 1 cup of the syrup to a heatproof bowl.  

  10. 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.  

  11. Return remaining syrup to the stove, whisk in the cornstarch, and bring to a simmer. Continue to cook, stirring, until mixture thickens.

  12. 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.

  13. 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.  

  14. Let the cupcakes cool.

  15. 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.  

  16. Add the confectioners' sugar in parts, alternating with the milk and vanilla, beating well after each addition, until frosting is light and fluffy. 

  17. Spread or pipe frosting onto cooled cupcakes. Drizzle the guava glaze (mixture with cornstarch) over the cupcakes, or swirl the glaze into the frosting.Â