Name: Hawaiian Mini Guava Cakes Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 1 h 15 min
Cuisine: Hawaiian
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

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Introduction

These Hawaiian Mini Guava Cakes are a tropical twist on classic cupcakes, bursting with guava flavor and a creamy topping. Perfect for a sweet treat that transports you to island vibes in every bite.

The image shows three small round cupcakes on a black wire cooling rack placed on a white marbled surface. Each cupcake has three visible layers: the bottom layer is a light golden brown cake, the middle layer is a smooth white cream or frosting, and the top layer is a shiny, glossy red jelly or glaze that appears thick and slightly uneven. The cupcakes are wrapped in white paper liners with visible ridges. In the background, there are blurred shapes that look like sliced yellow and red fruit and a wooden bowl, all softly out of focus. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 350°F and line a jumbo or regular cupcake pan with cupcake liners.
Step 2: In a mixer, combine the cake mix, 1 1/3 cups guava nectar, eggs, and coconut oil. Mix 30 seconds on low speed, scrape the bowl, then mix 2 minutes on medium speed.
Step 3: Divide the batter evenly among the cupcake liners, filling each about one-third full. Bake for 19–22 minutes until they turn light golden. Remove from the oven and transfer to a wire rack to cool.
Step 4: In a medium saucepan, bring 2 cups guava nectar and 1/2 cup sugar to a boil over medium heat. Mix cornstarch and water to make a slurry. Remove the guava mixture from heat, whisk in the slurry, then return to heat and boil for 1 minute. Let it cool in the refrigerator.
Step 5: Beat the cream cheese in a mixer until fluffy. Add 1/4 cup sugar and vanilla, mixing well. Gently fold in the thawed Cool Whip. Refrigerate until ready to use.
Step 6: Once the cakes are cool, spread the cream cheese mixture evenly over each cupcake. Refrigerate until the cream cheese layer is set.
Step 7: Spread the cooled guava glaze over the tops of the cakes. Refrigerate until ready to serve.

Tips & Variations

Use fresh guava nectar for the best authentic tropical flavor, or substitute with guava juice if unavailable.
For a dairy-free version, replace cream cheese with a vegan alternative and use coconut whipped topping instead of Cool Whip.
Add a sprinkle of toasted coconut flakes on top for extra texture and flavor.

Storage

Store these guava mini cakes in an airtight container in the refrigerator for up to 3 days. They are best enjoyed chilled. To serve, let sit at room temperature for 10-15 minutes for the best flavor. Do not freeze, as the creamy topping may separate.

How to Serve

Three small cupcakes are shown close up on a black metal cooling rack over a white marbled surface. Each cupcake has three layers in a white cupcake liner: the bottom layer is a light brown cake base, the middle layer is a thick white cream, and the top layer is a shiny pink glaze with a smooth texture, covering the entire cupcake top. Behind them are blurred fruit halves with yellow skin and pink centers and a wooden object. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix?

Yes, you can use a vanilla or white cake mix if you prefer, but the strawberry cake mix complements the guava flavor nicely.

How long does the guava glaze keep?

The guava glaze can be stored in the refrigerator for up to 3 days. Stir it gently before spreading, as it may thicken when chilled.