Pom Guava Cheesecake Cupcakes

In a small/medium saucepan, combine POM Wonderful, brown sugar, and balsamic vinegar. Bring to a boil over medium-high heat, then reduce to medium-low and let simmer, stirring occasionally, until it has reduced by 3/4.

In a medium sized bowl, mix together the oats, flour, coconut, sugar, nutmeg, and salt. Add the coconut extract to the melted butter, and mix with the dry ingredients until well combined. (Note: The dough may or may not be crumbly, but should turn out fine.)

Press 1 tablespoon of crust into the bottom of the cupcake pans (use 1/2 tablespoon for mini cupcakes).

Add cream cheese and sugar to a bowl, and mix until smooth. Scrape down the sides if needed. Add the milk, and mix until smooth. Add eggs, one at a time, mixing only until just incorporated. Do not overmix! Mix in sour cream, coconut extract, and flour until smooth. Pour or spoon into your crusts, filling about 2/3 of the way. Bake at 350º F until a toothpick comes out clean. Let cool completely before frosting.

In a small bowl, mix together the guava spread and pomegranate reduction. Set aside.

In a large bowl, combine powdered sugar (3-4 cups, from the bag) and the butter until smooth. Add the pomegranate guava filling, coconut milk, coconut extract, lime juice, and red food coloring (if desired). Mix on medium speed until well combined. Adjust to your own desired flavor and/or consistency, adding more pomegranate reduction or lime juice for tartness if preferred.

Spread 1 teaspoon of pomegranate guava filling over each cupcake in a thin layer. For frosting, use a rounded pastry tip (about 1/2 inch in diameter) to pipe frosting in a swirl onto each cupcake, or cut a small hole in the corner of a plastic ziplock bag and pipe the frosting that way. Chill the cupcakes in the refrigerator before serving. Store any leftover cupcakes in a plastic container.