Description
Delicious Hawaiian Guava Cupcakes topped with creamy frosting and a tropical guava glaze.
Ingredients
Scale
- 1 box (15.25 oz) white or vanilla cake mix
- 3 large eggs
- ¾ cup guava nectar or juice
- ½ cup sour cream
- ½ cup vegetable oil
- 8 oz (226 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar
- 1 tsp vanilla extract
- 1 cup guava nectar or juice
- ½ cup sugar
- 2 tbsp cornstarch mixed with 2 tbsp water (slurry)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with 24 cupcake liners.
- In a large mixing bowl, combine cake mix, eggs, guava nectar, sour cream, and oil.
- Beat on medium speed for 2 minutes, scraping down the bowl as needed.
- Divide batter evenly among cupcake liners, filling each about ⅔ full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- Beat cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar and vanilla, mixing until fluffy.
- In a small saucepan, combine guava nectar and sugar. Bring to a simmer over medium heat.
- Stir in cornstarch slurry and cook, stirring constantly, until thickened. Remove from heat and cool completely.
- Frost each cooled cupcake with a layer of cream cheese frosting.
- Spoon or spread guava glaze over the frosting, letting it slightly drip over the edges.
Notes
- Ensure the cream cheese and butter are at room temperature for easier mixing.
- For a more intense guava flavor, use fresh guava juice if available.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg