A couple of weeks ago, capsule Tom read about a cupcake place in Miami that serves Guava and Cream cheese cupcakes. Ingenious! But instead of seeking them out at the source for the big birthday celebration, I decided to make my own. I figured it’d be easy enough – just plop a piece of guava paste in the middle of some batter and top with cream cheese icing.
They were everything I’d ever dreamed of and more! To me, there’s nothing that says comfort food like a slice of guava paste and some cream cheese on a soda cracker. I’m sure it sounds positively bizarre to most people, but it’s the Cuban staple for afternoon snacking. The cupcake is a fancied-up, birthday version of that snack.
Guava Cupcakes with Cream Cheese Icing
Adapted from Ina Garten. This time, I inserted guava paste cubes in the middle of the cupcake batter. Next time, I’ll cut smaller pieces and mix them into the batter before I pour them out.
18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
2 2/3 cups sugar
6 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
1 can Guava Paste (such as Conchita brand. Available absolutely everywhere in Miami and in most Latin American markets and most grocery stores in NYC.)
3/4 pound (3 sticks) unsalted butter, at room temperature
1 pound cream cheese, at room temperature
3/4 pound confectionersâ€™ sugar, sifted
1 1/4 teaspoons pure vanilla extract
Heat the oven to 350 degrees F. Line muffin pans with paper liners.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
Cut the Guava paste into small cubes. Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Gently fold in the Guava pieces. Fill the cupcake liners to the 2/3-level with batter. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
For the icing, mix the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, on low speed, mixing just until smooth. Spread the frosting generously on top of each cupcake.
Note: For my taste, these are better slightly chilled so that the icing is less gooey and more manageable.