Hawaiian Mini Guava Cakes Recipe

Introduction

These Hawaiian Mini Guava Cakes are a tropical treat that’s both light and flavorful. Combining strawberry cake with a luscious guava glaze and creamy topping, they offer a delightful taste of the islands in every bite.

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
• 6 ounces Cool Whip, thawed

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a jumbo or regular cupcake pan with cupcake liners.
2. Step 2: 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 down the bowl, then mix on medium speed for 2 minutes.
3. Step 3: Divide the batter evenly among the cupcake liners, filling each only about one-third full. Bake for 19 to 22 minutes, or until the cakes are lightly golden. Once done, remove from oven and transfer to a wire rack to cool completely.
4. Step 4: In a medium saucepan, bring 2 cups guava juice and 1/2 cup sugar to a boil over medium heat. While waiting, mix cornstarch and water to form a slurry.
5. Step 5: Remove the guava mixture from heat and whisk in the cornstarch slurry. Return the pan to heat, bring it back to a boil, and cook for 1 minute until thickened. Let this guava gel cool in the refrigerator.
6. Step 6: Beat the softened cream cheese with a mixer until fluffy. Add 1/4 cup sugar and vanilla, mixing until smooth. Gently fold in the thawed Cool Whip. Refrigerate this cream cheese mixture until ready to assemble.
7. Step 7: Once the cakes have cooled, spread the cream cheese mixture evenly over each cake. Chill them in the refrigerator until the cream cheese layer is set.
8. Step 8: Glaze the tops of the cakes with the cooled guava gel. Refrigerate until ready to serve and enjoy your tropical mini treats!

Tips & Variations

• For an extra tropical twist, sprinkle shredded toasted coconut on top of the cream cheese layer before glazing.
• If guava nectar is unavailable, try substituting with passion fruit juice for a different but complementary flavor.
• Make sure the cream cheese is softened to avoid lumps in the frosting.
• You can use regular cupcake pans if jumbo pans aren’t available; just adjust baking time accordingly.

Storage

Store the mini cakes in an airtight container in the refrigerator for up to 3 days. They keep best chilled due to the cream cheese and guava glaze. To serve, you can let them sit at room temperature for about 10 minutes to soften slightly before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh guava instead of guava nectar or juice?

Fresh guava can be used, but it will require blending and straining to get the juice. Using fresh juice might alter the sweetness and consistency, so adjust sugar accordingly and consider cooking the sauce longer to thicken properly.

What can I substitute for Cool Whip?

You can use homemade whipped cream or any whipped topping of your choice. Just be sure it is thawed and light so it folds nicely into the cream cheese mixture.

Hawaiian Mini Guava Cakes Recipe

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4.7 from 61 reviews

Delight in these tropical Hawaiian Mini Guava Cakes featuring a moist strawberry cake base infused with guava nectar, topped with a fluffy cream cheese frosting and a glossy guava gel glaze. Perfectly sweet and fruity, these mini cakes offer a refreshing twist on classic cupcakes with the vibrant flavor of guava and coconut oil.

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

Ingredients

Scale 1x2x3x

Cake Batter

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

Guava Gel Glaze

• 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 your oven to 350°F (175°C). Line a jumbo or regular cupcake pan with cupcake liners to ensure easy removal and clean-up.
2. Mix the cake batter: In a mixer, combine the strawberry cake mix, 1 1/3 cups guava nectar or juice, eggs, and liquid coconut oil. Mix for 30 seconds on low speed, scrape down the bowl, then mix for 2 minutes on medium speed until smooth and well incorporated.
3. Fill cupcake liners and bake: Divide the batter evenly among the cupcake liners, filling each about one-third full. Bake in the preheated oven for 19-22 minutes or until a light golden color appears and a toothpick inserted comes out clean. Transfer cupcakes to a wire rack to cool completely.
4. Prepare the guava gel glaze: In a medium saucepan over medium heat, combine 2 cups guava nectar or juice and 1/2 cup sugar. Bring to a boil. Meanwhile, mix cornstarch and water to create a slurry. Remove the guava juice mixture from heat, whisk in the slurry, then return to heat and bring back to a boil. Boil for one minute until thickened, then transfer to the refrigerator to cool.
5. Make the cream cheese frosting: Beat the softened cream cheese in a mixer until fluffy. Add 1/4 cup sugar and vanilla extract and mix until well combined. Gently fold in the thawed Cool Whip to create a light and creamy frosting. Refrigerate until needed.
6. Assemble the cakes: Once the cupcakes have cooled, evenly spread the cream cheese frosting over the tops. Place the frosted cupcakes in the refrigerator until the cream cheese layer sets and firms slightly.
7. Glaze the cupcakes: Once the cream cheese layer is set, glaze the tops with the chilled guava gel. Return cupcakes to the refrigerator until ready to serve to keep the glaze firm and refreshing.

Notes

• Ensure eggs and coconut oil are at room temperature for best mixing results.
• Do not overfill cupcake liners to prevent overflow while baking.
• The guava gel must cool completely before glazing to achieve a shiny and smooth surface.
• Store cupcakes refrigerated due to the cream cheese frosting and guava glaze.
• These mini cakes make excellent tropical-themed party treats or a refreshing dessert for summer gatherings.

Keywords: Hawaiian guava cake, mini cupcakes, tropical dessert, strawberry cake mix, guava glaze, cream cheese frosting, coconut oil dessert