Ingredients

• 1 Box Moist Yellow Cake Mix
• 3 Eggs
• 1 cup Water
• 1/3 cup Vegetable Oil
• 5 ounces Guava Paste
• 1 tablespoon Lemon Juice
• 8 ounces Philadelphia Original Cream Cheese
• 4 ounces Unsalted Butter, softened
• 3 cups Powdered Sugar, sifted
• 1 teaspoon Vanilla Extract

Directions

1. Preheat oven to 350 degrees Fahrenheit
2. Combine cake mix, eggs, oil, and water in the bowl of a mixer fitted with the paddle attachment
3. Beat on medium speed for 3 minutes, until batter is free of lumps, scraping bowl as needed
4. Line a mini cupcake pan with individual mini cupcake papers
5. Divide batter evenly into 48 mini cupcakes, filling each 3/4 of the way full
6. Bake for 10 minutes, or until a toothpick inserted into the center of the cupcake comes out clean
7. Combine guava paste and lemon juice in the bowl of a food processor
8. Blend until the guava has a spreadable consistency, about 30 seconds
9. In mixer bowl with paddle attachment, blend the cream cheese and butter until smooth
10. Add powdered sugar and vanilla, and continue blending until all sugar is combined, and frosting is smooth and creamy
11. Using a pastry bag with a round tip, fill each cooled cupcake with guava by inserting the tip into the center of the cupcake, squeezing and lifting until guava can be seen at the top of the cupcake
12. Using a pastry bag with a star tip, frost each cupcake
13. Decorate with guava paste shapes and decorating dust, if desired. Eat and enjoy!