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guava cream cheese cupcake cut in half showing creamy center, pink cupcake with guava buttercream frosting in paper liner
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Guava Cream Cheese Cupcakes (Soft, Moist, Bakery-Style)

These guava cream cheese cupcakes are soft, moist, and filled with a creamy cheesecake center, then topped with smooth guava buttercream. Made with real guava flavor from reduced nectar and guava paste, this tropical cupcake recipe is perfectly balanced, bakery-style, and easy to make at home.
Course Baked Goods, Dessert, Snack
Cuisine American, Latin-Inspired, Tropical Fusion
Keyword bakery style cupcakes, cream cheese cupcakes, easy cupcake recipe, filled cupcakes, fruit cupcakes, guava cream cheese cupcakes, guava cupcakes, guava dessert recipe, guava paste dessert, homemade cupcakes, moist cupcakes recipe, pink cupcakes, tropical cupcakes, tropical dessert ideas, unique cupcake flavors
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 cupcakes
Calories 320kcal
Cost $10 for entire recipe

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Whisk
  • Rubber spatula
  • measuring cups
  • Measuring spoons
  • kitchen scale (optional)
  • 12-cup cupcake pan
  • Cupcake liners
  • Small saucepan
  • Cooling rack
  • piping bag
  • piping tip

Ingredients

Cupcakes

  • 1 ¾ cups 220g all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup 113g unsalted butter, softened
  • ¾ cup + 3 tbsp 175g granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • ½ cup guava nectar to reduce
  • ¼ cup sour cream
  • 2 tbsp neutral oil

Cream Cheese Center

  • 8 oz 226g cream cheese, softened
  • 3 tbsp powdered sugar
  • ½ tsp vanilla extract
  • 1 tsp cornstarch

Guava Buttercream

  • ½ cup 113g unsalted butter, softened
  • 2½–3 cups powdered sugar
  • 2 tbsp guava paste
  • 1 tsp reduced guava nectar
  • 1 tbsp heavy cream plus more if needed
  • Pinch of salt
  • ½ tsp lime juice

Instructions

Prepare Oven

  • Preheat oven to 350°F (175°C) and line a 12-cup cupcake pan.

Reduce Guava

  • In a small saucepan, simmer ½ cup guava nectar until reduced to ¼ cup. Cool completely.

Make Batter

  • In a bowl, whisk flour, baking powder, baking soda, and salt.
  • In a separate bowl, cream butter and sugar for 2–3 minutes until light and fluffy.
  • Add eggs one at a time, mixing well after each addition.
  • Mix in oil and vanilla.
  • Add reduced guava and sour cream, mixing until smooth.
  • Fold in dry ingredients just until combined. Do not overmix.

Make Filling

  • In a bowl, mix cream cheese, powdered sugar, vanilla, and cornstarch until smooth and slightly thick.

Assemble Cupcakes

  • Fill cupcake liners halfway with batter.
  • Add 1 teaspoon of cream cheese filling to the center.
  • Top with more batter until each liner is about ¾ full.

Bake

  • Bake for 19–22 minutes, or until:
  • Tops spring back lightly
  • Edges are set
  • A toothpick inserted into the cake portion comes out clean
  • Cool completely before frosting.

Make Frosting

  • Beat butter until smooth.
  • Gradually add powdered sugar.
  • Mix in guava paste, reduced guava nectar, lime juice, salt, and cream.
  • Beat until light and fluffy. Adjust consistency as needed.

Decorate

  • Pipe frosting onto cooled cupcakes. Garnish as desired.

Notes

Guava Flavor Tips

For the best tropical flavor, use both guava paste and reduced guava nectar. Guava paste provides a strong, concentrated taste, while reducing the nectar intensifies flavor without adding excess moisture. Skipping either step can result in a weaker guava profile.

Cream Cheese Filling Tips

Keep the filling to 1 teaspoon per cupcake and place it directly in the center. This ensures a creamy, cheesecake-like core that stays distinct after baking without sinking or blending into the batter.

Cupcake Texture Tips

For soft and fluffy cupcakes, avoid overmixing once the dry ingredients are added. The batter should be thick and smooth. Overmixing can lead to dense or tough cupcakes instead of a light, tender crumb.

Baking Accuracy Tips

Bake until the tops spring back lightly and a toothpick inserted into the cake portion comes out clean. Because these are filled cupcakes, the center may feel slightly soft, which is normal. Avoid underbaking to prevent a gummy texture.

Frosting Stability Tips

Start with 1 tablespoon of heavy cream and only add more if needed. Too much liquid can cause the frosting to become runny and difficult to pipe. The final texture should be thick, smooth, and able to hold its shape.

Ingredient Temperature Tips

Use room temperature butter, eggs, and cream cheese for the smoothest batter and filling. Cold ingredients can cause uneven mixing and affect the final texture.

Storage Tips

Store cupcakes in the refrigerator due to the cream cheese filling. For best flavor and texture, allow them to sit at room temperature for about 20–30 minutes before serving.

Make Ahead Tips

You can bake the cupcakes a day in advance and frost them before serving. Unfrosted cupcakes can also be frozen for up to 2 months, making this a convenient make-ahead dessert option.

Flavor Variation Tips

Enhance the tropical flavor by adding lime zest to the batter or topping with toasted coconut. You can also swirl in strawberry for a guava-strawberry variation that adds both color and flavor contrast.