Description
These Hawaiian Mini Guava Cakes are delightful tropical treats featuring a moist strawberry cake base infused with guava nectar, topped with a creamy guava-flavored cream cheese frosting and a glossy guava glaze. Perfect for parties or a special dessert, these bite-sized cakes combine fruity sweetness with a luscious creamy finish.
Ingredients
Cake Batter
- 1 box 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 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). Line jumbo or regular cupcake pans with cupcake liners to prevent sticking and for easy removal.
- Make the Cake Batter: In a mixing bowl, combine the strawberry cake mix, 1 1/3 cups guava nectar or juice, eggs, and coconut oil. Mix on low speed for 30 seconds, scrape down the bowl, then mix on medium speed for 2 minutes until smooth and well blended.
- Fill and Bake: Evenly divide the batter into the cupcake liners, filling them about one-third full to allow room for rising. Bake the cupcakes for 19 to 22 minutes or until they turn a light golden color and a toothpick inserted into the center comes out clean. Remove from oven and transfer cupcakes to a wire rack to cool completely.
- Prepare Guava Glaze: In a medium saucepan over medium heat, bring 2 cups of guava nectar and 1/2 cup sugar to a boil. In a separate small bowl, mix cornstarch and water to form a slurry. Remove the guava mixture from heat, whisk in the cornstarch slurry thoroughly, then return to the heat and boil for 1 minute until thickened. Allow the glaze to cool in the refrigerator.
- Make Cream Cheese Frosting: Using a mixer, beat the softened cream cheese until fluffy. Gradually add the 1/4 cup sugar and vanilla extract, mixing well. Gently fold in the thawed Cool Whip until the mixture is smooth and evenly combined. Refrigerate until ready to frost.
- Frost the Cakes: Once cupcakes are completely cooled, evenly spread the cream cheese frosting over each mini cake. Place the frosted cupcakes in the refrigerator to allow the frosting to set.
- Glaze and Serve: Top each cupcake with a layer of the chilled guava glaze for a shiny finish. Keep refrigerated until ready to serve for best taste and texture.
Notes
- Ensure all ingredients like eggs, coconut oil, and cream cheese are at room temperature for best mixing results.
- Filling cupcake liners only one-third full prevents overflow and ensures even baking.
- The guava glaze can be stored in the refrigerator for up to 3 days.
- These cakes are best served chilled and consumed within 2-3 days for freshness.
- For a dairy-free version, substitute cream cheese and Cool Whip with vegan alternatives.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
