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Preheat oven to 350u00b0F. Line 24 muffin pans with paper liners (recipe may make more so have extra liners handy).
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Make the cupcakes: Whisk together the flour, baking powder and salt; set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter and sugar until well combined. Add eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and mix until just combined.
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Alternately add the flour mixture and the guava nectar into the creamed mixture, beginning and ending with the flour. Fill the muffin cups with the batter, 3/4 full (I use a 2 ounce scoop).
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Bake in the preheated oven for about 20 minutes (rotating pan after about 10 minutes) until golden and a toothpick inserted in the center comes out (almost) clean. Transfer to a wire rack to cool completely before filling. Makes 24-30 cupcakes
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To fill the cupcakes, hold the cupcake in one hand. Use a paring knife or a cupcake plunger, cut a small hole in the top center of cooled cupcakes.
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Put the guava filling into a pastry bag with a tip. Use the guava filling to fill the hole in the cupcake. Then top the cupcake with the buttercream.
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To make the Guava Buttercream:
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In a medium bowl of an electric mixer, beat the butter at medium speed until smooth. Add the confectioners' sugar, vanilla extract and salt and beat the mixture at low speed just until combined. Increase the mixer speed to medium and beat until smooth. Add guava nectar and beat until light and fluffy, about 2 minutes. Spoon in the guava filling and mix until combined. If the butter begins to break, keep beating. Top the cupcakes as desired.
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* I purchase the guava pastry filling at Nicholas Lodge's gallery, but it can be bought online at nicholaslodge.com - or, specialty cake decorating stores may be carry it as well.
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** Cupcakes pictured here are topped with candy covered sunflower seeds.
