I used this recipe but amended it like so:
Guava and Cream Cheese Cupcakes
Adapted from Cook’s Illustrated
Makes 12 cupcakes
For Yellow Cupcakes
1 cup wheat flour
1/2 cup all purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter (1 stick), room temperature
1/2 cup milk
1 large egg , room temperature
2 large egg yolks , room temperature
1 1/2 teaspoons vanilla extract
1 cup guava
For Guava and Cream Cheese Frosting
8 ounces cream cheese, softened
4 oz butter, softened
1 cup powdered sugar
1/2 cup guava
Adjust oven rack to middle position; heat oven to 350 degrees. Line standard muffin/cupcake tin with paper or foil liners.
Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, milk, egg and egg yolks, vanilla, and guava; beat at medium speed until smooth, about 30 seconds. Scrape down sides of bowl with a rubber spatula and mix by hand until smooth and no flour pockets remain.
Divide batter evenly among cups of prepared tin using 2-ounce ice cream scoop or heaping tablespoon. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Cool cupcakes to room temperature, about 45 minutes.
Make Frosting and Assemble Cupcakes
With an electric mixer, mix the cream cheese and butter until smooth. Add the powdered sugar, a little bit at a time, until combined. Add the guava. Spread frosting on top of cupcakes.