Ingredients
16
16 servings
- •2 (8 ounce) jars guava paste
- •1 cup brown sugar
- •¾ cup butter, softened
- •2 eggs
- •2 cups all-purpose flour
- •1 teaspoon baking powder
- •1 teaspoon vanilla extract
- •¼ teaspoon salt
- •1 cup 100% guava nectar
- •20 drops red food coloring, or as desired (Optional)
- •1 (8 ounce) package cream cheese, softened
- •2 tablespoons butter, softened
- •1 teaspoon vanilla extract
- •½ cup confectioners' sugar
- •5 drops red food coloring, or as desired
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 16 cupcake cups with paper liners.
- Cut guava paste into medium squares and place in a microwave-safe bowl. Microwave on high for 2 minutes. Whisk until melted down but still slightly chunky, about the consistency of jelly (heat more if necessary).
- Beat brown sugar, butter, and eggs together with a mixer in a large bowl until creamy. Add flour, baking powder, vanilla extract, and salt; stir until halfway mixed. Pour in guava nectar and mix until everything is fully incorporated. Fold in heated guava paste until evenly distributed. Mix in red food coloring.
- Fill each prepared cupcake cup evenly with batter.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 25 to 30 minutes. Remove from the oven and let cool completely.
- While the cupcakes are cooling, blend cream cheese, butter, and vanilla extract with an electric mixer on low speed until smooth. Add confectioners' sugar and red food coloring. Mix on low speed until fully blended. Chill for 10 to 15 minutes. Frost cooled cupcakes.
Nutritional Facts
Per 16 servings
- Calories: 362
- Carbohydrate: 53g
- Fat: 16g
- Fiber: 1g
- Protein: 4g
- Sugar: 20g
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