Guava Cupcakes
Equipment
- 1 muffin or cupcake pan (12-cup)
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 Small mixing bowl
- 1 Whisk
- 1 Silicone spatula
- 1 hand mixer or stand mixer
- 1 wire cooling rack
- 1 measuring cup set
- 1 measuring spoon set
- 1 Small saucepan
- 1 piping bag or small offset spatula
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk room temperature
- 1/2 cup guava nectar or guava juice reduced and cooled
- 1/4 cup guava paste finely diced
- 1/2 cup unsalted butter softened; for frosting
- 2 cups powdered sugar sifted
- 3 tablespoons guava nectar or guava jam for frosting
- 1 tablespoon heavy cream or milk for frosting
- 1/4 teaspoon fine salt for frosting
- 1/2 teaspoon vanilla extract for frosting
- 2 tablespoons finely chopped candied guava or guava paste optional; for garnish
Instructions
- Preheat the oven to 350°F and line the muffin pan with paper cupcake liners.
- In a medium bowl whisk together the flour, baking powder, baking soda, and salt, then set aside.
- In a small saucepan gently simmer the guava nectar or juice over low heat until slightly thickened and reduced by about one quarter, then cool completely.
- In a separate large bowl beat the softened butter and granulated sugar with a mixer until light and fluffy.
- Add the eggs to the butter mixture one at a time, beating well after each addition, then mix in the vanilla extract.
- Beat in the cooled reduced guava nectar to the wet mixture until fully combined.
- Add the dry ingredients to the wet mixture in two additions, alternating with the milk, beginning and ending with the dry ingredients, and mix just until combined.
- Fold in the finely diced guava paste gently with a spatula, taking care not to overmix the batter.
- Divide the batter evenly among the 12 cupcake liners, filling each about two thirds full.
- Bake the cupcakes for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes.
- Transfer the cupcakes to a wire rack and let them cool completely for about 25 minutes before frosting.
- For the frosting, beat the softened butter in a bowl until creamy and smooth.
- Gradually add the powdered sugar, mixing on low speed until incorporated, then increase speed and beat until fluffy.
- Add the guava nectar or jam, heavy cream or milk, salt, and vanilla to the frosting and beat until smooth and spreadable, adjusting with a little more cream or sugar if needed.
- Once the cupcakes are fully cooled, pipe or spread the guava frosting generously on top of each cupcake.
- Garnish the frosted cupcakes with finely chopped candied guava or guava paste if using, then let them rest a few minutes to set before serving.
Notes
For best flavor, use ripe, good-quality guava products and make sure all refrigerated ingredients are at room temperature so the batter emulsifies smoothly and bakes evenly; avoid overmixing once the flour is added to keep the cupcakes tender, and check doneness a minute or two early since guava sugars can encourage quicker browning—if you prefer a stronger guava taste, swirl a tiny spoonful of guava jam into the center of each cupcake before baking or brush the tops with warm guava nectar while still slightly warm, and store the finished cupcakes in an airtight container at cool room temperature for up to one day or refrigerate for longer, bringing them back to room temperature before serving for the best texture.
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