Hawaiian Mini Guava Cakes Recipe

Introduction

These Hawaiian Mini Guava Cakes bring a tropical twist to your dessert table with vibrant guava flavors and a creamy topping. Light and fluffy, they’re perfect for gatherings or a delightful treat any time.

Ingredients

• 1 strawberry cake mix
• 1 1/3 cups guava nectar or guava juice
• 3 eggs, room temperature
• 1/3 cup coconut oil, room temperature (liquid)
• 2 cups guava nectar or guava juice
• 1/2 cup sugar
• 1/4 cup cornstarch
• 3 tablespoons water
• 6 ounces cream cheese, softened
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 6 ounces Cool Whip, thawed

Instructions

1. Step 1: Preheat the oven to 350°F and line a jumbo or regular cupcake pan with cupcake liners.
2. Step 2: In a mixer, combine the cake mix, 1 1/3 cups guava juice, eggs, and coconut oil. Mix on low for 30 seconds, scrape the bowl, then beat on medium for 2 minutes.
3. Step 3: Spoon the batter evenly into the cupcake liners, filling each to about one-third full. Bake for 19–22 minutes until lightly golden. Remove from oven and transfer to a wire rack to cool.
4. Step 4: In a medium saucepan over medium heat, bring 2 cups guava juice and 1/2 cup sugar to a boil. Mix cornstarch and water to form a slurry. Remove the guava mixture from heat and whisk in the slurry. Return to heat and boil for one minute. Chill in the refrigerator until cool.
5. Step 5: Beat the softened cream cheese until fluffy. Add 1/4 cup sugar and vanilla, mixing well. Gently fold in the Cool Whip and refrigerate until needed.
6. Step 6: Once the cakes are cooled, spread the cream cheese mixture evenly on top. Refrigerate until the cream cheese layer sets.
7. Step 7: Glaze the tops of the cakes with the chilled guava gel. Keep refrigerated until ready to serve.

Tips & Variations

• Use fresh guava juice if available for a more intense flavor.
• Substitute coconut oil with melted butter for a richer taste.
• Try piping the cream cheese topping for a decorative presentation.

Storage

Store the mini guava cakes covered in the refrigerator for up to 3 days. Keep them chilled to maintain the cream cheese topping’s texture. Before serving, you can let them sit at room temperature for 10-15 minutes for a softer bite.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cake mix instead of strawberry?

Yes, a vanilla or yellow cake mix will work well, but the strawberry adds a pleasant complementary flavor to the guava.

How do I make the guava glaze ahead of time?

The guava glaze can be prepared a day in advance and stored in the fridge. Reheat gently or stir before glazing the cakes for a smooth finish.

Hawaiian Mini Guava Cakes Recipe

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★★★★★

4.6 from 86 reviews

These Hawaiian Mini Guava Cakes combine tropical guava flavors with a moist strawberry cake base, topped with a creamy whipped cream cheese layer and a glossy guava glaze. Perfect for a unique dessert that offers a delightful blend of fruity sweetness and creamy texture in bite-sized cakes.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12 jumbo cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: Hawaiian

Ingredients

Scale 1x2x3x

Cake

• 1 strawberry cake mix
• 1 1/3 cups guava nectar or guava juice
• 3 eggs, room temperature
• 1/3 cup coconut oil, room temperature (liquid)

Guava Gel

• 2 cups guava nectar or guava juice
• 1/2 cup sugar
• 1/4 cup cornstarch
• 3 tablespoons water

Cream Cheese Frosting

• 6 ounces cream cheese, softened
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 6 ounces Cool Whip, thawed

Instructions

1. Preheat and prepare pans: Preheat the oven to 350°F (175°C). Line a jumbo or regular cupcake pan with cupcake liners to prevent sticking and make removal easier.
2. Mix cake batter: In a mixer, combine the strawberry cake mix, 1 1/3 cups guava juice, eggs, and coconut oil. Mix on low speed for 30 seconds, scrape the bowl to ensure even mix, then beat on medium speed for 2 minutes until batter is smooth and combined.
3. Fill and bake cupcakes: Divide the batter evenly into the cupcake liners, filling each about one-third full. Bake for 19-22 minutes or until the tops are light golden and a toothpick inserted comes out clean. Remove from oven and transfer the cupcakes onto a wire rack to cool completely.
4. Prepare guava gel: In a medium saucepan, combine 2 cups guava juice and 1/2 cup sugar. Bring to a boil over medium heat. In a separate bowl, mix cornstarch and water to form a slurry. Remove juice from heat, whisk in the slurry thoroughly, then return the pan to medium heat. Boil for 1 minute, stirring constantly until thickened. Allow to cool in the refrigerator.
5. Make cream cheese frosting: Beat the softened cream cheese in a mixer until fluffy. Add 1/4 cup sugar and 1 teaspoon vanilla extract, mixing until well combined. Gently fold in the thawed Cool Whip until the mixture is smooth and airy. Refrigerate until needed.
6. Assemble cakes: Once cupcakes have cooled, evenly spread the cream cheese frosting over the tops. Place the frosted cupcakes in the refrigerator to allow the frosting to set properly.
7. Glaze and chill: Spoon or brush the chilled guava gel over the cream cheese layer on each cupcake, creating a glossy finish. Refrigerate the assembled mini cakes until ready to serve, allowing flavors to meld and toppings to set.

Notes

• Use room temperature eggs and coconut oil to ensure better batter consistency.
• If guava nectar is not available, guava juice can be used but nectar offers a richer flavor.
• Cupcake liners help with easy removal but can be omitted if well-greased pans are used.
• Make sure the cupcakes are completely cooled before frosting to prevent melting.
• The guava gel needs to be thickened properly to provide a nice glaze without running off.
• Refrigerate the finished cakes for at least 1 hour before serving for best texture and flavor.

Keywords: Hawaiian guava cake, mini guava cakes, tropical dessert, guava nectar cake, cream cheese frosting, fruity cupcakes