MY HOLIDAY’S GUAVA and CREAM CHEESE CUPCAKES, SWEET!

They are my holiday’s guava cupcakes, however, they can be eaten anytime, in fact I can eat one every day, SMILE! (I wish)
 
Category:  Dessert
Approx. Prep and Cook Time:  Under 30 Minutes
Approximate Cost:    $4.25 or .36 cents per cupcake
Difficulty Level:  Easy
Allergens, Other:  For GF please use a Gluten Free flour    
Servings: 12
 
PART A: INGREDIENTS TO MAKE MY HOMEMADE BAKING CAKE MIX ($1.60)
1 ¼ c. all-purpose flour (.60)
1 ¼ tsp. baking powder (.10)
½ tsp. baking soda (.10)
½ tsp. of salt (Kosher, or regular) (.10)
¾ c. organic white/blonde sugar (.20)
1 tbsp. Pure Vanilla Powder (.50)
1- quart size Mason Jar (These mix ingredients amount will render 2 cups of dry mix)
 
DIRECTIONS TO MAKE MY DRY HOMEMADE CAKE MIX FOR YOUR PANTRY
In a med-size bowl, mix all the ingredients listed above, make sure they are well combined. Move to a Mason Jar of your preference, that seal perfectly, so that the mix can be stored for several months, (if it last that long since you will be making cakes often, smile.) The dry mix render a bit over 2cups.
 
PART B: RECIPE TO MAKE HOMEMADE CUPCAKES with my DRY MIX ($2.65)
PREHEAT YOUR OVER TO 350 DEGREES F.
Oil spray a 12 cupcake pan, (depends on pan size), or use cupcake liners, set aside.
 
In a med-size mixing bowl, add all the wet ingredients listed below, ↓ and whisk well to combine.
Next, add them to the dry cake mix and whisk or beat just until all ingredients are combined.

• 1/2 cup of buttermilk or evaporated milk, my favorite, (.30)
• 1/3 c.  of extra virgin olive oil, (or melted unsalted butter) (.40)
• 2 large eggs at room temperature (. 35)
• 1 tsp. of Almond Extract or 1 tsp. of vanilla extract or both. (.50)

  
1/3 package Guava Paste (approx. 7 oz.) cut at about 1” pieces (.30)
1/3 package cream cheese cut at about 1” pieces (.80)
 
Pour half of the batter into the cupcake liners and fill just half way.
Place a piece of guava and cream cheese on top, then cover the with additional batter just until it gets near the top but not to the top.
Bake the cupcakes for 15 min. depending on your oven calibration. A toothpick should come out clean. If you plan to frost or decorate the cupcakes, let them cool down first.
Also, never ever over beat your mixes. Beat/mix only until all the ingredients are soft & combined and never open the oven to check until the cooking time is done or they will deflate.