I originally found this recipe on Foodbuzz when I was searching for a Pinktober recipes.

My mom is a breast cancer survivor and I wanted to do something special for her. Unfortunately, I didn’t get these done in time for Pinktober. But I did get them done in time for national pomegranate month!

Pomegranates??

Pomegranates are one of the best things you can eat. They are an ancient fruit native to the Mediterranean Basin.

They are now grown in many different places in the world such as; India, southeast Asia, parts of Africa, California, and Arizona.

Pomegranates offer a variety of nutrients including; vitamin C, vitamin B5, potassium, and other healthy things like tannins and flavonoids. So you should eat more pomegranates!

Ever had a guava?!

If any of you out there have not had the pleasure of tasting a fresh guava, I hope you get the chance.

For those of you who have no idea what I am talking about, a guava is a round fruit usually grown in tropical climates.

The skin of a guava can be green, yellow, or maroon. The flesh color can range from an off white, to deep red. Guavas are sweet and fragrant.

They are also good for you! Guavas have high levels of vitamin C, and vitamin A, while also providing you with potassium, folic acid, and dietary fiber.

But like I said, I found this recipe on Foodbuzz through the POM Wonderful page. After re-reading the post, I saw that the recipe was created by Lindsay Jones, author of FoodFlirt.com.

I looked at her website and found out she works for POM Wonderful! That is so awesome. Her recipe is fabulous and nothing like you would ever expect. These cupcakes are decadent to no end.

The frosting is very creamy and sweet, while the cheesecake is smooth and tangy. Every aspect of the cupcake complements each other, so don’t skip any steps!

*I adapted my ingredients to be organic, Lindsay’s original recipe didn’t mention organic ingredients so feel free to use whatever you have on hand.

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