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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.

Ingredients

Scale

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

Find it online: https://messykitchenmagic.com/hawaiian-mini-guava-cakes-recipe/