Romeo and Juliet Cupcakes!
Vanilla cupcakes, filled with guava paste, topped with Cream Cheese Frosting. Simple as can be.
Let me explain to you why they are called Romeo and Juliet!
I’m from Brazil, as you may know. I’ve been living in the US for over 6 years.
In Brazil we eat a lot of guava paste. In roll cakes, cookies, or simply with cheese!
Guava paste and white fresh cheese slices are a combo made in heaven.
People make empanadas (pastel), and pizzas with that combination, and we call the pair Romeo and Juliet.
Guava paste is not really the type of paste that you can scoop with a spoon. More like the type you cut with a knife.
In Brazil, we call it Goiabada.
In the US, you can find it in latin products stores, or on the internet. I get mine from amazon.
I always have some at home, because I like to make so many things with it!! And because my son Luke goes completely crazy over it.
If you have never cooked with it, or tasted it, I suggest you give it a go. You will LOVE it! I promise you!
These Romeo and Juliet Cupcakes are a great way to be introduced to guava paste!
These cupcakes are so easy to make, and if you bring this to a party or something, people are going to be delighted to be trying this scrumptious flavor for probably the very first time.
What I really love about this cupcakes, is how romantic and elegant they are.
I feel like they would make a great Valentine’s Day cupcake.
To pipe the frosting like this, I used a round large tip. Position the piping back at a 90 degree angle on top of the cupcake, and start putting pressure, as you slowly lift the bag away from the cupcake.
The little heart on top was cut out of guava paste. I thinly sliced some guava paste and then cut it with a heart cutter. If your guava paste happens to be a bit too soft (depending on the brand), you might want to stick it in the fridge before cutting the hearts.
The best way to get the filling in the cupcakes, is to put the guava paste in the batter before baking.
Cut cubes out of the guava paste, place them in the center of the cupcakes, right before putting them in the oven.
These flavors are unlike anything you’ve ever had before (unless you’re Brazilian, of course).
Right now, I have quite a bit of guava paste at home, because I went to a Brazilian grocery store last month, in New Jersey, and stocked up on essentials.
For the sprinkles on the side, I used some Wilton White Nonpareils. Just for an extra touch of cuteness.
These are some of my favorite cupcakes I’ve ever made. I know something I make is really good, when I say to myself: if I had a bakery, this would go on my display, for sure!!
These Romeo and Juliet Cupcakes will for sure make it to my bakery display, someday in the future!
So, that’s it for today, guys!
Hope you have liked my cupcakes! I particularly think they are a beautiful and intense love story (minus the tragic ending).
If you would like to check out some more of my cupcakes, here you go.
And these are some other desserts I have on my mind lately.
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Romeo and Juliet Cupcakes
- 1 1/4 cup all-purpose flour
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 2 large eggs
- 1/2 cup canola oil
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk
- 8 oz goiabada sliced into 12 1-inch cubes
Cream Cheese Frosting
- 8 oz cream cheese room temperature
- 4 oz unsalted butter room temperature (1/2 cup)
- 4 cups powdered sugar sifted
- 2 teaspoons vanilla extract
Pre-heat oven to 350F.
Sift flour, baking powder, baking soda and salt together. Set aside.
Whisk eggs with a wire whisk for about 1 minute. They will become frothy and lightened in color. Add oil and whisk until combined.
Add sugar and whisk for about 1 minute. You can use a mixer to do this, or simply a whisk. I usually go with just a whisk.
Add vanilla extract.
Add half of the flour, whisk briefly until just combined.
Now, add half of the buttermilk, and whisk until incorporated.
Add the other half of the dry ingredients and whisk gently.
Finally, add rest of the buttermilk. Make sure to just whisk the mixture until combined.
Don’t overmix it!
Pour batter evenly into a cupcake pan lined with cupcake liners, or buttered and floured.
Place one little guava paste cube in the center of each cupcake.
Bake for 10-12 minutes, checking in between to rotate pans.
Remove from the oven once cupcakes are lightly golden brown and puffed.
Cream Cheese Frosting
Beat cream cheese in the bowl of a mixer for 2 minutes, until fluffy. Add butter, cream for another minute.
With the mixer off, add sifted powdered sugar in.
Turn mixer on low and mix until incorporated.
Once the sugar has been incorporated, you can turn the speed to medium high speed.
Add vanilla, cream for another minute, until fluffy and smooth!
Simply pipe cream cheese frosting on cooled cupcakes. I decorated the sides of the cupcakes with some sugar pearls, and also cut out little guava paste hearts for the top.
STORAGE: Cupcakes will keep in a closed container for up to 4 days, in the fridge.