Lemon Pepper Cupcakes with Gauva Filling

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Lemon Pepper Cupcakes with Gauva Filling

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Cook time: 

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Serves: 12 cupcakes

This recipe is in honor of one of my uncle. During gauva season in India, he would always eat gauva with salt and pepper.
Ingredients
  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • 1 stick (8 oz.) unsalted butter, room temperature
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon grated lemon zest
  • 1 teaspoon ground pepper
For Filling:
  • 4 1 oz. packets of Gauva paste
  • 2 tablespoons freshly squeezed lemon juice
  • ½ teaspoon black pepper
Frosting:
  • ½ stick (4 oz.) unsalted butter, soften
  • 2 oz. cream cheese, soften
  • 2 to 3 cups confectioners’ sugar
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon grated lemon zest
  • 1 teaspoon ground pepper
Directions
  1. Preheat oven to 350 degrees. Line a 12 cup medium size muffin pan with liners and set aside.
  2. In a medium mixing bowl, whisk together flour, baking powder, salt and pepper.
  3. With an electric hand mixture or standing mixture whisk together butter and sugar until well combined. Add eggs, milk, lemon zest and lemon juice and whisk until smooth.
  4. Add flour mixture and whisk until everything is just blended. Stir the batter with a spatula to combine any remaining lumps at the bottom of bowl.
  5. Pour about ¼ cup of batter into each muffin cup. Bake the cupcakes for 15 to 18 minutes or until top is light golden brown and toothpick inserted comes out clean. Transfer to a wired rack and let it cool for 30 minutes.
  6. While cup cakes are baking make gauva filling. Cut each guava paste packets into thirds. Heat gauva paste with lemon juice and pepper either in a microwave or stove top until loose, like a jam consistency, 7 to 8 minutes.
  7. With an apple corer or a knife, remove small piece (about 1 cm.) of cake from middle of cupcakes. Fill the cupcakes with guava paste, about 1 tablespoon, with a small piping bag or a zip lock bag.
  8. Make frosting: With an electric hand mixture or a stand mixture, beat butter and cream cheese on medium speed until smooth. Add 2 cups confectioners’ sugar, lemon juice, lemon zest and pepper. Beat on low speed until smooth. If frosting is too loose, add more confectioners’ sugar. Frost the cupcakes using a spatula or a piping bag. Let it stand for 15 to 20 minutes for frosting to harden.