Magdalenas de guayaba y queso con cobertura de dulce de leche

Ingredientes

• 1/2 cup unsalted butter (softened to room temperature)
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup buttermilk (room temperature (regular milk works too))
• 1 teaspoon vanilla extract
• 1 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 4 ounces cream cheese (room temperature)
• 4 ounces guava marmalade*
• 1 cup unsalted butter (room temperature)
• 3 cups powdered sugar
• 1/2 cup dulce de leche (store-bought)
• 2 tablespoons milk
• 1/4 teaspoon salt

Preparación

1. 1

   Preheat oven to 350ºF. Line a muffin tin with cupcake liners. Set aside.

2. 2

   In a stand mixer, cream butter and sugar together then add eggs, buttermilk, and vanilla extract. Mix until well combined.

3. 3

   Add flour, baking powder, baking soda, and salt. Mix until just combined. Careful not to over mix.

4. 4

   Using an ice cream scoop or cookie scoop, scoop the batter into the cupcake liners about 3/4 of the way full.

5. 5

   Bake for 20 minutes, or until the toothpick comes out clean. Remove from the oven and cool before filling and frosting. Set aside.

6. 6

   While the cupcakes are in the oven, let's make the frosting. In a bowl or stand mixer, cream together the butter and sugar until combined.

7. 7

   Add the dulce de leche, milk, and salt. Whip for 1-2 minutes until smooth. Fit a piping bag with an open star tip and fill it with frosting. Set aside.

8. 8

   Using a sharp knife, cut a circle into the center of the cooled cupcakes to create a little pocket about 1 inch deep.

9. 9

   Fill the cupcakes with the guava marmalade and a sliver of cream cheese. Gently press the circle piece back on top of the cupcake.

10. 10

    Pipe the dulce de leche frosting over the cupcakes. Sprinkle with shredded coconut flakes. Enjoy!