Ingredients MAKES 12 CUPCAKES
For Cupcakes
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoons baking powder
1/2 teaspoon table salt
1 stick butter at room temperature
1/2 cup sour cream
1 large egg room temperature
2 large egg yolks , room temperature
1 1/2 teaspoons vanilla extract
3/4 cup guava jam
For Guava and Cream Cheese Frosting
11/4 cup cream cheese softened
1/2 butter softened
2 cups powdered sugar
1/4 cup guava jam
Directions
Make Cupcakes
Preheat oven to 350 degrees F or 180 Degrees C. Line cupcake tin with paper liners.
In a bowl Whisk together flour, sugar, baking powder, and salt . Using an electric beater at medium speed beat the butter, sour cream, egg and egg yolks, and vanilla extract until smooth and creamy. Add in the dry ingredients and beat well till all ingredients are well blended together.
Divide batter evenly among cups of prepared tin and Bake for 20-25 minutes until cupcake tops are pale gold and toothpick inserted into center comes out clean.Let the cupcakes cool in the oven for 10 minutes.Remove from oven and cool them completely before frosting them.
Make Frosting
With an electric mixer at medium speed, beat the cream cheese and butter together until smooth.now Add the powdered sugar, 1 cup at a time, until combined. Add the guava jam.
With a small spoon or knife, scoop out some of the top of the cupcake and make an inward holeake so the guava filling can fit inside ofit. ADD ABOUT 1 -2 SPOONs OF THE JAM INTO THE HOLE.cover the with the remaining top of the cupcake.
Pipe or spread frosting on top of cupcake
For Cupcakes
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoons baking powder
1/2 teaspoon table salt
1 stick butter at room temperature
1/2 cup sour cream
1 large egg room temperature
2 large egg yolks , room temperature
1 1/2 teaspoons vanilla extract
3/4 cup guava jam
For Guava and Cream Cheese Frosting
11/4 cup cream cheese softened
1/2 butter softened
2 cups powdered sugar
1/4 cup guava jam
Directions
Make Cupcakes
Preheat oven to 350 degrees F or 180 Degrees C. Line cupcake tin with paper liners.
In a bowl Whisk together flour, sugar, baking powder, and salt . Using an electric beater at medium speed beat the butter, sour cream, egg and egg yolks, and vanilla extract until smooth and creamy. Add in the dry ingredients and beat well till all ingredients are well blended together.
Divide batter evenly among cups of prepared tin and Bake for 20-25 minutes until cupcake tops are pale gold and toothpick inserted into center comes out clean.Let the cupcakes cool in the oven for 10 minutes.Remove from oven and cool them completely before frosting them.
Make Frosting
With an electric mixer at medium speed, beat the cream cheese and butter together until smooth.now Add the powdered sugar, 1 cup at a time, until combined. Add the guava jam.
With a small spoon or knife, scoop out some of the top of the cupcake and make an inward holeake so the guava filling can fit inside ofit. ADD ABOUT 1 -2 SPOONs OF THE JAM INTO THE HOLE.cover the with the remaining top of the cupcake.
Pipe or spread frosting on top of cupcake
