These Guava Filled Coconut Cupcakes are all about celebrating family and friends. The tropical coconut and bright guava are rounded out by a tangy coconut cream cheese frosting which is sure to excite the senses. You are going to want to try these!
Craving more coconut? Try my no bake Coconut Rice Krispie Treats!
Today I am celebrating the start of Entirely Elizabeth and there is no better way to celebrate than with cake and candles. Am I right? These Guava filled Coconut Cupcakes are for my family and friends, old and new.
These Guava Filled Coconut Cupcakes are tender and moist with a chewy bright note from the guava then a subtle sweet coconut flavor from the frosting! They are to die for and the best part is they are so simple to make!
What Is Guava Paste and Where To Get It
Guava paste is made using guava fruit puree and sugar. It is boiled together for many hours like a jelly would be to give you a dense paste. Guava paste is used in many Caribbean and Latin American recipes.
I used Iberia brand guava paste in this recipe (not sponsored). Depending on where you are located you may have luck finding it in the ethnic food aisle at your grocery store. I can never seem to find it at the grocery store (I tried in Michigan and even here in Arkansas) so I buy it on Amazon and have it shipped directly to me.
How to Get the Best Coconut Flavor
For coconut flavoring I used Walnut Creek brand (not sponsored). The flavoring is a thicker texture than traditional extracts and it lends a soft, fragrant coconut flavor. You can use any type of coconut flavoring or extract. Keep in mind, an extract is far stronger in taste than a flavoring so you will not need as much as this recipe calls for (I would start with a half teaspoon at a time).
In addition to the flavoring this recipe uses unsweetened coconut flakes to roll our coconut cream cheese buttercream in. Not only is it added flavor but it is also added texture you are going to love!
Ingredients for Guava Filled Coconut Cupcakes
- Coconut Cupcakes:
- all purpose flour
- granular sugar
- baking powder
- buttermilk: make your own by combining 1/2 cup of milk and 1/2 teaspoon of white vinegar.
- vegetable oil
- coconut flavoring: I used Walnut Creek brand
- vanilla extract
- egg: room temperature
- warm water
- Guava Paste: cut into 12 equal pieces or 1 inch cubes.
- Coconut Not So Sweet Buttercream:
- unsalted butter: room temperature
- full fat cream cheese: room temperature
- powdered sugar
- meringue powder: if you cannot find any you can omit this
- coconut flavor: I used Walnut Creek brand
- Shredded Unsweetened Coconut: for garnishing cupcakes
PRO TIP: Always, always, always allow your ingredients to come to room temperature because it promotes an even bake. I also recommend you read through the recipe once in it’s entirety before diving in. This allows you to organize your equipment and ingredients so you don’t miss any crucial steps.
How to Make Guava Filled Coconut Cupcakes
Set your oven to 350° F (177° C) and center your oven rack.
Add your dry ingredients to a large bowl; flour, granular sugar, salt, baking powder. Whisk them together and create a well in the center, this is where you will mix your wet ingredients without adding another bowl.
Add wet ingredients to the well; canola oil, egg, buttermilk. Whisk those ingredients without pulling too much of the dry ingredients in. Once it is combined grab a spatula and fold the dry ingredients to the wet ingredients.
Incorporate the warm water into the batter while you fold the batter and incorporate the two.
NOTE: I cannot stress enough, don’t over mix your batter! Mixing builds up gluten so the more you mix it, the more gluten builds up. The more gluten that builds up means a more dense and tough cupcake once it is baked. As you are mixing it is hard to tell when it is mixed enough, so stop once your batter is fully incorporated.
Line your muffin pan with either baking cups or parchment.
Fill your liners 2/3 full with the batter. I like to pour it in a large measuring cup or a batter bowl to fill the liners. If you overfill the liners the baked cupcake will create a “muffin top” shape that spills over onto the top of the pan. If you under fill the liners the baked cupcake will not reach to top of the liner.
Partially bake your cupcakes for 15 minutes on the center oven rack.
NOTE: If your cupcakes have a tendency to be wet on the bottoms after they are fully baked try this trick: put one tablespoon of rice in each cavity before placing the liners and filling them with batter.
Filling the Cupcakes with Guava
While your cupcakes bake, cut your half a block of guava paste into twelve equal chunks.
When your oven timer goes off take your cupcakes out of the oven and work fast on this part. Press a chunk of guava paste into the partially baked cupcakes. You will be so surprised at the boost of flavor and texture this adds to the cupcake.
When you are done throw your Guava filled Coconut Cupcakes back in the oven for another three to five minutes to finish fully baking. Allow them to cool to room temperature before frosting.
How to Make the Coconut Cream Cheese Buttercream
For the frosting you will want to use either a stand mixer fit with the paddle attachment or a hand mixer fit with the double beaters. You could do this by hand but it is a lot of mixing and the frosting will not be as light and fluffy.
Beat the butter and cream cheese until light, fluffy, and incorporated. This usually takes three to four minutes. I like to scrape down the bowl every one to two minutes, it helps the ingredients incorporate quicker.
Add the coconut flavoring and allow that to incorporate on medium speed.
Sift together the powdered sugar, meringue powder, and cornstarch in a separate bowl.
Add one cup of the powdered sugar mixture to the butter cream cheese mixture at a time. Mix on low to medium speed and be sure to scrape down your bowl before adding another cup of the powdered sugar mixture. Once you have fully incorporated the powdered sugar mixture to the butter cream cheese mixture, turn the mixer to medium- high and beat for 30 seconds.
Place the frosting in a piping bag with the piping tip of your choice. I used the Wilton 4B tip. Be sure to tie off the top of your piping bag with a rubber band so the frosting doesn’t squirt out the top.
How to Decorate the Cupcakes
Before you start, make sure your cupcakes are completely cooled before you frost them. If they are too warm they will melt the frosting.
- Pipe a frosting circle border around the perimeter of the cupcake.
- Lightly dip and roll the cupcake in the unsweetened coconut. If you press too hard it will flatten your frosting and you will lose the shape.
- Pipe a swirl inside the outer coconut/frosting layer in an upward motion. A circular motion three times around is usually enough.
Repeat on the remainder of the cupcakes. A quick tip, if your frosting loosen as you decorate (from the warmth of your hands), throw the frosting in the refrigerator for five minutes.
Frequently Asked Questions (FAQ’s)
It is a yummy tropical flavor, kind of reminds me of strawberry and pear, if they had a baby. The consistency of Guava paste is smooth and chewy like a fruit snack.
To tell if your cupcakes are fully baked the tops should no longer glisten and the cake will bounce back when you touch it. If this is not the case, allow them to bake for two more minutes and check them again. Because we are adding the room temperature guava paste prior to the cupcakes being fully baked they can act as an insulator which may require more baking time than expected. Once the cupcakes are baked remove them from the oven and allow them to cool in the pan for ten minutes. Carefully remove the cupcakes from the pan and allow to fully cool on a wire rack. Do not put them in the refrigerator to cool down quicker or the tops will become wet.
These Guava filled Coconut Cupcakes can be stored covered and at room temperature for one to two days. Just keep in mind the frosting may weep or be very soft, especially if they are in warmer temperatures. I prefer to refrigerate them covered for up to four to five days. This option makes me feel better especially because there is cream cheese in the frosting and dairy can spoil if it sets out too long. I also love to wrap extra cupcakes in plastic wrap and freeze them. They are perfect as a midday snacks and can be frozen for up to three months.
Other Cake Recipes You May Like:
- Raspberry Almond Cake
- Lemon Curd Cake
- Raspberry Cupcakes
- Nutella Cupcakes
- Strawberry Filled Cupcakes
- Butterscotch Cupcakes
- Strawberry Crunch Cupcakes
- Chocolate Nutella Cake
- White Forest Cake
- Chocolate Orange Cake for Two
- White Chocolate Raspberry Bundt Cake
- More Sweet Recipes
Thanks for dropping in! Be sure to SUBSCRIBE to my weekly newsletter for fun NEW CONTENT and CONVERSATION delivered to your inbox. If you love this recipe save it now so you can find it later. Thank you for your support!
Guava Filled Coconut Cupcakes
- 1 ¼ cup all purpose flour
- 1 cup granular sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup buttermilk - or milk with 1/2 teaspoon of vinegar
- ¼ cup vegetable oil
- ½ tablespoon coconut flavor - I used Walnut Creek brand
- ½ teaspoon vanilla extract
- 1 egg - room temperature
- ½ cup warm water
- ½ brick Guava paste - cut into 12 equal pieces
Coconut Cream Cheese Buttercream
- 1 stick unsalted butter - room temperature
- 4 ounces cream cheese - full fat
- 2-3 cups powdered sugar
- 1 tablespoon meringue powder
- 2 tablespoons cornstarch
- 1 tablespoon coconut flavor - I used Walnut Creek brand
- shredded coconut - unsweetened
- Set your oven to 350° F (177° C) and line a 12 cavity muffin tin with baking cups or parchment paper.
- In a large bowl, whisk together the all purpose flour, granular sugar, baking powder, and salt.
- Create a well in the dry ingredients and add the buttermilk, vegetable oil, coconut flavor, vanilla, and egg.
- Careful not to add in too much of the outer dry mixture, whisk the wet ingredients until combined. Then using a spatula fold the outer dry ingredients into the wet until combined.
- Slowly pour the warm water into the batter, stirring constantly. The batter should be loose with no lumps before moving on.
- Divide batter equally into the 12 cavities, filling them 2/3 of the way full. I use a large measuring cup but you can use an ice cream scoop or whatever works for you. Pouring straight from a regular bowl is quite messy.
- Place in oven on middle rack and bake for 15 minutes.
- Take cupcakes out of the oven and smoosh 1 piece of guava in the center of each cupcake.
- Place back in the oven for 3 to 5 minutes. Cupcake around the guava should spring back and no longer glisten.
- Let cool for 10 minutes before removing from muffin tin. Cool to room temperature.
Coconut Cream Cheese Buttercream
- On medium speed, beat together the butter and cream cheese until smooth and fully incorporated.
- Add coconut flavoring, beat until incorporated.
- In a separate bowl sift together the powdered sugar, meringue powder, and corn starch.
- On low to medium speed, add 1 cup of the powdered sugar mixture to the cream cheese mixture at a time, scraping down the bowl between each cup.
- Once all the powdered sugar mixture is incorporated, turn mixer to medium high and beat for 30 seconds.
- Fit piping bag with a coupler and piping tip of your choice. I used the Wilton 4B tip.
- Fill bag with coconut cream cheese buttercream.
- Pipe a circle of frosting around the perimeter.
- Dip the frosted cupcake in shredded coconut until evenly covered.
- Pipe a swirl in the center of the cupcake, leaving the coconut ring exposed.
- At room temperature, covered, for one to two days.
- In the refrigerator, covered, for four to five days.
- In the freezer, wrapped in plastic wrap, for up to three months.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.