1-Start by preheating your oven to 350°F and lining a cupcake pan with paper liners. This sets the stage for even baking. Sift together 1 1/4 cups all-purpose flour, 1 1/4 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon table salt; set that aside for later.

2-Whisk 2 large eggs for 1 minute until they’re frothy and lighter in color, then add 1/2 cup canola oil and combine. Next, add 3/4 cup sugar and whisk for another minute, followed by 2 teaspoons vanilla extract to boost the aroma.

3-Now, add half of the flour mixture and whisk briefly until combined, then pour in half of the 1/2 cup buttermilk and whisk until incorporated. Gently add the remaining dry ingredients, followed by the rest of the buttermilk, mixing just until combined don’t overmix to keep the texture light.

4-Pour the batter into your prepared cupcake liners, filling them about two-thirds full. Place one 1-inch cube of guava paste in the center of each before baking. Slide them into the oven and bake for 10-12 minutes until lightly golden and puffed. Once done, let them cool completely.

5-For the frosting, beat 8 oz room-temperature cream cheese for 2 minutes until fluffy, then add 4 oz (1/2 cup) room-temperature unsalted butter and blend for another minute. Turn off the mixer, add 4 cups sifted powdered sugar, and mix on low until combined. Crank up to medium-high, add 2 teaspoons vanilla extract, and whip for a minute until smooth. Pipe this onto your cooled cupcakes and decorate with sugar pearls and guava paste hearts.