guava & cream cheese cupcake remix

guava & cream cheese cupcake

Guava and cream cheese. Some people reading this will probably think I’m crazy, medicine but it’s really an amazing combination. Every day after school, medicine my grandmother would layer soda crackers with a slice of guava paste and a little cream cheese. Sunday mornings my grandfather would deliver fresh-from-the-oven Cuban pastries filled with guava and cream cheese. And on the 4th of July, ask the guava and cream cheese empanadas were the first to go. They just feel right together.

So when my parents and their friends decided to celebrate their 33rd wedding anniversaries with a 70’s Party, I volunteered to make cupcakes for dessert. My special guava and cream cheese cupcakes, to be exact. In keeping with the groovy theme, I tried out a tie-dye look on the frosting, but I’m not sure how successful that turned out. Mostly, they looked confused. Some were yellow, some orange, some a swirly combination of the two. They may have been a little ugly, but they were darn tasty.

If guava paste weirds you out (it shouldn’t!) or if you can’t find it, you can substitute any kind of chunky fruit preseves. Just fold some orange marmalade, apricot preserves or strawberry jam into the batter just before you bake the cupcakes. The fruit makes is the perfect compliment to the cream cheese icing.

I posted this recipe here about a year ago, but was never really happy with the huge amounts of butter in the frosting and batter. I’ve tweaked the recipe and I think it works much better this way.

Guava & Cream Cheese Cupcakes

For the cupcakes:
1.75 sticks unsalted butter, room temperature
2.5 cups natural cane sugar
6 large or jumbo organic eggs, room temperature
1 cup sour cream, room temperature
3 cups unbleached, all-purpose flour
1/3 cup cornstarch
1 tsp. fine-grain sea salt
1 tsp. baking soda
1 can (22 oz.) guava pasta (I use Conchita brand)
2 cups chunky fruit preserves

For the Frosting:
2 sticks unsalted butter, room temperature
1 lb. cream cheese, room temperature
3/4 lb. confectioner’s (powdered) sugar
1 1/4 tsp. pure vanilla extract

Heat the oven to 350°. 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.

Makes 3 dozen cupcakes or so.


  1. What a colorful and cute cupcake :) How nice of you to make that for your parents. 33 years is an accomplishment so what better way to celebrate than with your cupcakes. You just can’t go wrong with cream cheese frosting too…

  2. Ahhh.guava and cream cheese cupcake…OUTSTANDING!
    I hope you didnt get hit too hard by Fay today. It was supposed to come here to Tampa..but yet again..we stay dry!
    Bitchin the reminds me of the song from the 80’s..”Bitchin camero..bitchin camero.I ran over my neighbors..bitchin camero, bitchen their callin the papers” Ok enough of my signing! LOL
    Love the blog

  3. Ooh, I am so intrigued. I’ve recently fallen in love with guava (guava love not yet written up though) and I am looking for more applications of it. This is great!

  4. They DO go together quite nicely. Whqat a great idea for empanadas! Yum

  5. Hi Bitchen! LOL OMG, I am in Miami ALSO!

    Okay so I am looking for a good recipe. I did one and it was a disaster. I wanted to know if this can be done as a cake instead of cupcakes? I would love to make this for my father in law’s b-day on Saturday. Please e-mail me……..

  6. Carolyn – My friend has made this as a cake before. The only difference is you’ll have to cook it a little longer – just keep testing it every 5 minutes until a toothpick is inserted and comes out clean. The guava bits will sink to the bottom, but that’s no big deal. Enjoy :)

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  9. -‘` I am very thankful to this topic because it really gives great information :,”

  10. Your recipe is fantastic! I don’t like sweets but this recipe is truly to die for! I love Guava! My daughter and I could probably eat the whole tree so tasting the Conchita Paste was a pleasure because it is truly the right flavor. Thank you for sharing. I have made many people ask for more by baking this wonderful treat!

  11. It’s my grandfather’s 80th birthday this weekend so, i’ve been looking a recipe that really brings a hispanic flair to the party. Thank you for sharing! I’m gonna go ahead and try this recipe, wish me luck! i’ll let you know how it turns out :)

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