This recipe is for my people in the back who are scared to get into the kitchen but really want to start cooking! Obviously I had to start you off with a guava recipe and these cupcakes are extremely easy to make, I promise! This guava cupcake recipe is topped off with an easy, light, and flavorful cream cheese frosting. You’ll have your guests asking which bakery you bought them from!
Why is this guava cupcake so easy to make?
These guava cupcakes are made with a box cake mix, which in general are pretty straightforward. I love the Betty Crocker brand of cake mixes, but any other brand will do, such as Pillsbury or Duncan Hines. All these require three basic ingredients: water, which I typically switch out for milk, eggs, and butter or oil. The only extra ingredient you have to add is the guava. I prefer to use milk because I find that the cake comes out more moist than when it’s made with water.
Which guava do you buy?
The best guava to use to make these cupcakes is either the jelly or marmalade. Both are made by Goya and can be found on their website or click the link. P.S. The guava jelly goes amazing on toast, so move over grape and strawberry because there is a new favorite jelly in town.
How do you make your cream cheese frosting?
This cream cheese frosting recipe comes from my brother’s mother in-law and it’s made with Cool Whip which gives the frosting a light and airy texture. It’s pretty easy and straightforward to make. You first combine cream cheese with sugar and mix with a mixer until it’s fluffy, you then incorporate a little bit of vanilla extract. Finally, carefully and gently fold in the cool whip.
Don’t forget to check out my other guava recipes by clicking the link here!
Also, please leave a comment and review the recipe telling me what you think!
Ingredients
- 1 box of vanilla cake mix
- 1 bottle of guava jelly
- 8 oz of cream cheese room temperature
- ⅓ cup of sugar
- 1 tsp of vanilla
- 8 oz of cool whip thawed
- Cupcake liners
Instructions
- Preheat the oven according to your box mix.
- Prepare your vanilla cake mix as directed by the box. Feel free to substitute the water for milk if the mix calls for it.
- Once the mix is ready, add 5 tablespoons of the guava jelly or marmalade to the mix and stir to combine.
- Evenly add your mix into a cup cake tray with liners in place.
- Cook as directed by the package and until you can stick a knife or toothpick in the center and it comes out clean.
- Remove from the oven and allow them to cool.
- While your cupcakes are cooling, prepare the cream cheese frosting. To do so, add your room temperature cream cheese to a bowl and the sugar. Use a mixer to beat the cream cheese until it’s fluffy. Add the vanilla and mix. Slowly fold in the cool whip. Set aside.
- Once your cupcakes are cooled, carefully cut out the center of the cupcake with a knife into a cone shape. Fill the inside with the guava jelly or marmalade. Top off with your cream cheese frosting and enjoy!
