Hawaiian Mini Guava Cakes
Hawaiian Mini Guava Cakes are soft, fruity cupcakes topped with creamy frosting and sweet guava glaze. A tropical dessert perfect for parties or special occasions.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 24 mini cakes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian / Tropical
- Diet: Vegetarian
Ingredients
For the Cake:
1 strawberry cake mix
1 1/3 cups guava nectar or guava juice
3 eggs (room temperature)
1/3 cup coconut oil (liquid)
For the Guava Glaze:
2 cups guava nectar or guava juice
1/2 cup sugar
1/4 cup cornstarch
3 tbsp water
For the Cream Layer:
6 oz cream cheese, softened
1/4 cup sugar
1 tsp vanilla extract
6 oz whipped topping (such as Cool Whip), thawed
Instructions
Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
In a mixer, combine cake mix, guava juice, eggs, and coconut oil. Mix 30 seconds on low, then 2 minutes on medium until smooth.
Fill cupcake liners about 1/3 full. Bake for 19–22 minutes until lightly golden. Cool completely on a wire rack.
In a saucepan, bring guava juice and sugar to a boil. Mix cornstarch and water to create a slurry.
Remove from heat, whisk in slurry, return to heat, and boil for 1 minute until thickened. Chill in refrigerator.
Beat cream cheese until fluffy. Add sugar and vanilla, then fold in whipped topping. Chill until ready.
Once cupcakes are cooled, spread cream cheese mixture on top of each cake. Chill until set.
Spoon guava glaze over the top. Refrigerate until ready to serve.
Notes
Do not overfill cupcake liners—these cakes rise lightly.
Chill between layers for best texture and clean presentation.
You can use fresh whipped cream instead of whipped topping if preferred.
Best served cold for a refreshing tropical dessert.
Find it online: https://elladishes.com/hawaiian-mini-guava-cakes/
