Description
Tender, moist coconut cupcakes with a creamy, tangy guava and cream cheese filling, topped optionally with coconut frosting. A tropical dessert perfect for any occasion.
Ingredients
Scale
- 1 ½ cups (180g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup (60g) unsweetened shredded coconut
- ¾ cup (150g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (120ml) whole milk
- 6 ounces (170g) guava paste, chopped
- 4 ounces (115g) cream cheese, softened
- 2 tablespoons powdered sugar
- 1 teaspoon fresh lime juice
- ¼ cup (57g) unsalted butter, softened (for frosting)
- 1 cup (120g) powdered sugar (for frosting)
- ¼ cup (20g) unsweetened shredded coconut, toasted (for garnish)
- ½ teaspoon vanilla extract (for frosting)
- 1 to 2 tablespoons (15-30ml) milk (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, salt, and shredded coconut.
- In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Reduce mixer speed to low. Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.
- Spoon batter evenly into cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean and cupcakes spring back when pressed lightly.
- While cupcakes bake, blend guava paste, cream cheese, powdered sugar, and lime juice until smooth and creamy.
- Cool cupcakes on a rack for about 30 minutes. Core out the center of each cupcake to create a cavity.
- Fill each cupcake cavity with the creamy guava filling using a spoon or piping bag.
- Optional: Beat butter, powdered sugar, vanilla, and milk until light and fluffy to make frosting. Frost cupcakes and sprinkle with toasted shredded coconut.
Notes
Use room temperature ingredients for best results. Do not overmix batter to avoid tough cupcakes. Toast shredded coconut gently to avoid burning. If guava paste is firm, microwave for 10-15 seconds before blending. Save removed cake cores to crumble over frosting or enjoy as a snack. Refrigerate cupcakes up to 3 days; bring to room temperature before serving. Freeze wrapped cupcakes up to one month.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Fat: 14
- Carbohydrates: 34
- Fiber: 1.5
- Protein: 3
Keywords: guava cupcakes, coconut cupcakes, tropical dessert, creamy filling, guava paste, cream cheese filling, easy cupcakes, tropical flavors