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Hawaiian Mini Guava Cakes Recipe

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★★★★★

4.5 from 723 reviews

These Hawaiian Mini Guava Cakes combine a moist strawberry cake base with a luscious guava glaze and a creamy, fluffy topping made of sweetened cream cheese and Cool Whip. Perfectly portioned as mini cupcakes, they offer a tropical twist ideal for parties, desserts, or special occasions.

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, 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 Topping

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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line jumbo or regular cupcake pans with cupcake liners to prevent sticking and allow easy removal.
  2. Mix Cake Batter: In a mixer, combine the strawberry cake mix, 1 1/3 cups guava juice, eggs, and liquid coconut oil. Mix on low speed for 30 seconds, scrape down the bowl to blend all ingredients evenly, then beat on medium speed for 2 minutes until the batter is smooth.
  3. Fill and Bake: Evenly divide the cake batter into the cupcake liners, filling each only about one-third full to avoid overflow during baking. Bake for 19 to 22 minutes or until the cakes are lightly golden and a toothpick inserted in the center comes out clean. Remove from oven and transfer cakes to a wire rack to cool completely.
  4. Prepare Guava Glaze: In a medium saucepan over medium heat, bring 2 cups of guava juice and 1/2 cup sugar to a boil. In a small bowl, mix cornstarch and water to make a slurry. Remove the saucepan from heat and whisk the slurry into the hot juice mixture. Return the pan to medium heat and bring back to a boil; let it boil for 1 minute while stirring continuously to thicken. Remove from heat and place glaze in the refrigerator to cool.
  5. Make Cream Cheese Topping: Using a mixer, beat the softened cream cheese until fluffy. Add in 1/4 cup sugar and 1 teaspoon vanilla extract, mixing well to combine. Gently fold in the thawed Cool Whip until the mixture is light and smooth. Refrigerate this cream cheese topping until ready to use.
  6. Assemble Cakes: Once the mini cakes have fully cooled, evenly spread the cream cheese mixture on top of each cake. Place the cakes back in the refrigerator to let the cream cheese layer set firmly.
  7. Glaze and Chill: After the cream cheese layer has set, spoon or brush the chilled guava glaze over the tops of the cakes. Refrigerate the glazed cakes until just before serving to keep them fresh and the glaze firm.

Notes

  • Ensure eggs and coconut oil are at room temperature for better batter consistency.
  • Filling cupcakes only 1/3 full helps avoid batter spilling over while baking.
  • The guava glaze should be cooled completely to properly set on the cakes.
  • Use jumbo cupcake liners if you prefer larger mini cakes; regular liners will yield smaller portions.
  • Refrigerate the cakes especially after glazing to maintain texture and flavor.

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

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