Description
Delight in these tropical Hawaiian Mini Guava Cakes featuring a moist strawberry cake base infused with guava nectar, topped with a creamy guava-flavored cream cheese frosting and a shiny guava glaze. Perfect for parties or a sweet treat that’s bursting with island-inspired flavors.
Ingredients
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 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
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and line jumbo or regular cupcake pans with cupcake liners to prevent sticking.
- Make the Cake Batter: In a mixer, combine the strawberry cake mix, 1 1/3 cups guava nectar or juice, eggs, and coconut oil. Mix on low speed for 30 seconds to combine, scrape down the bowl, then beat on medium for 2 minutes until smooth.
- Fill and Bake: Spoon the batter evenly into the cupcake liners filling each to about one-third full. Bake in the preheated oven for 19 to 22 minutes, or until the tops are light golden and a toothpick inserted comes out clean. Remove from oven and transfer cupcakes to a wire rack to cool completely.
- Prepare Guava Glaze: In a medium saucepan, bring the 2 cups of guava nectar and sugar to a boil over medium heat. Meanwhile, mix the cornstarch and water in a small bowl to create a slurry. Remove the hot guava juice from heat, whisk in the cornstarch slurry, then return to the stove. Bring back to a boil and cook for 1 minute until thickened. Remove from heat and chill in the refrigerator until ready to use.
- Make Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese until fluffy using a mixer. Add sugar and vanilla extract, mixing until smooth. Gently fold in the thawed Cool Whip until fully incorporated. Refrigerate until you are ready to frost the cooled cakes.
- Frost the Cakes: Once the cakes are completely cool, spread the cream cheese mixture evenly over the tops of each cupcake. Place in the refrigerator to allow the frosting to set.
- Glaze and Chill: Spoon or brush the chilled guava glaze over the cream cheese frosting on each cupcake. Refrigerate the glazed cakes until ready to serve to keep them fresh and chilled.
Notes
- Ensure the eggs and coconut oil are at room temperature for best batter consistency.
- Do not overfill cupcake liners to avoid batter spilling over during baking.
- The guava glaze must be cooled before glazing to prevent melting the frosting.
- Store finished cakes in the refrigerator; consume within 3 days for optimal freshness.
- You can substitute Cool Whip with homemade whipped cream if preferred.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
