Guava Cupcakes with Cream Cheese Frosting

Guava…one of the most fabulous fruits you can find in sunny south Florida. I am very excited that we will soon be moving back to our home state. Hopefully I will see guava more often in central Florida than I see it up here.

For this recipe, I used a Duncan Hines cake mix and simply used guava marmalade (Ancel) instead of the 1 cup water called for in the recipe. I had a little bit of marmalade left over, so I added more to half of my cream cheese frosting. I found this cream cheese frosting recipe on Allrecipes. This was my first time making cream cheese frosting, and I had a blast. I was impressed with how well the gel food coloring blended into the frosting! I’ve always had trouble blending color into buttercream frosting. Although I prefer the taste of buttercream, I think I’ll be using this recipe a lot more. This is the cake mix and marmalade:

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For the cupcakes:

Ingredients:

  • 1 box Duncan Hines Classic Yellow cake mix
  • 3 eggs (as called for in the Duncan Hines box)
  • 1/3 cup vegetable oil (as called for in the Duncan Hines box)
  • 1 cup guava marmalade (to replace the 1 cup water)

Directions:

  1. Beat all ingredients together using a stand mixer on low until incorporated, 30 seconds.
  2. Beat on medium high for another 2 minutes. The batter will be thick and frothy.
  3. For mini cupcakes, bake at the temperature suggested on the box (I think it was 325F), for 13 minutes, or until a toothpick inserted into the center comes out clean.
  4. For regular cupcakes, bake at the temperature suggested for 20-22 minutes.
  5. Let the cupcakes cool for a few minutes, then transfer to a wire rack. Let cool completely before frosting.

Yield: About 36 mini cupcakes and 12 regular cupcakes.

For the frosting:

Ingredients:

  • 1/2 cup unsalted butter, softened
  • 8 oz cream cheese, softened (I left the Philadelphia cream cheese out about 2 hours)
  • 4 cups powdered sugar
  • 2 tsp vanilla extract

Directions:

  1. Beat butter and cream cheese on medium high until blended, about 1 minute.
  2. Add the sugar and vanilla, beating on low until incorporated.
  3. Beat another minute or two on medium high until light and whipped.

If you wish, you can add 1-2 T of guava marmalade to make the frosting even tangier and sweeter. The cupcake batter is quite sweet (you could eat it as a Bundt cake alone) so you may want to skip this step. But if you really want to incorporate as much guava flavor as possible into your cupcakes, add the marmalade to the frosting. If the frosting isn’t pink enough, add a bit of red food coloring. The gel coloring blended perfectly in.

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