Mini Hawaiian Guava Cake

Mini Hawaiian Guava Cake: A Tropical Delight in Every Bite

If you’re dreaming of tropical flavors, these Mini Hawaiian Guava Cakes are the perfect way to transport your taste buds to paradise. With a soft, strawberry cake base, a smooth cream cheese layer, and a glossy guava gel topping, these mini cakes are bursting with tropical sweetness. Perfect for parties, special occasions, or when you’re craving a taste of the islands, these cakes are both delicious and visually stunning.

Ingredients:

For the Cakes:

• 1 strawberry cake mix
• 1 ⅓ cups guava nectar or guava juice
• 3 eggs (room temperature)
• ⅓ cup coconut oil (room temperature, liquid)

For the Guava Gel Topping:

• 2 cups guava nectar or guava juice
• ½ cup sugar
• ¼ cup cornstarch
• 3 tablespoons water

For the Cream Cheese Layer:

• 6 ounces cream cheese, softened
• ¼ cup sugar
• 1 teaspoon vanilla extract
• 6 ounces Cool Whip, thawed

Directions:

1. Preheat the Oven:

Set your oven to 350°F (175°C) and line a jumbo (or regular) cupcake pan with cupcake liners.

2. Make the Cake Batter:

In a large mixing bowl, combine the strawberry cake mix, guava juice, eggs, and coconut oil. Mix on low speed for 30 seconds, then scrape the sides of the bowl. Increase the speed to medium and mix for 2 minutes until the batter is smooth and well combined.

3. Bake the Cakes:

Divide the batter evenly among the cupcake liners, filling them up to ⅓ full. Bake the cupcakes for 19-22 minutes, or until the tops are light golden and a toothpick inserted into the center comes out clean. Once done, transfer the cupcakes to a wire rack to cool completely.

4. Prepare the Guava Gel Topping:

In a medium saucepan, bring the guava nectar and sugar to a boil over medium heat. In a small bowl, whisk together the cornstarch and water to form a slurry. Remove the guava juice from the heat and slowly whisk in the cornstarch slurry. Return the pan to the heat and bring the mixture back to a boil, cooking for one minute until thickened. Let the guava gel cool in the refrigerator.

5. Make the Cream Cheese Layer:

Using a hand mixer or stand mixer, beat the softened cream cheese until light and fluffy. Add the sugar and vanilla extract, continuing to mix until smooth. Gently fold in the thawed Cool Whip and refrigerate the mixture until ready to use.

6. Assemble the Cakes:

Once the cupcakes have cooled completely, spread a generous layer of the cream cheese mixture evenly over the top of each cake. Refrigerate the cakes until the cream cheese layer is set.

7. Finish with the Guava Gel:

Glaze the tops of the cupcakes with the cooled guava gel, spreading it evenly for a beautiful, glossy finish. Refrigerate the cupcakes until you’re ready to serve, and enjoy these tropical mini cakes!

Recipe Tips:

• Cool the Cakes Completely: Make sure the cakes are fully cooled before adding the cream cheese layer to prevent melting or sliding.
• Homemade Guava Gel: This easy guava gel topping adds an authentic tropical flavor. Be patient while cooking and whisking to get the perfect gel consistency.
• Chill for Best Results: For the best texture and presentation, refrigerate the cakes for at least an hour before serving to allow the layers to set.

Quick Facts:

• Prep Time: 25 minutes
• Cooking Time: 19-22 minutes
• Total Time: 50 minutes
• Calories: 240 kcal per mini cake
• Servings: 12 cupcakes

Why You’ll Love This Recipe:

• Tropical Flavors: The combination of guava, coconut, and cream cheese brings a deliciously sweet and tangy tropical twist to every bite.
• Perfect for Parties: These mini cakes are ideal for sharing and make a fun, vibrant dessert for gatherings, birthdays, or any special occasion.
• Easy to Make: Using a cake mix as the base, these cupcakes come together quickly and easily without sacrificing flavor or presentation.

Treat yourself to a slice of island life with these Mini Hawaiian Guava Cakes. Whether you’re hosting a tropical-themed party or just in the mood for something sweet and exotic, these cupcakes are sure to impress with their fresh, fruity flavor and creamy layers!

Mini Hawaiian Guava Cake

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• Author: Dulcia
• Total Time: 50 minutes
• Yield: 12 1x

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Description

Mini Hawaiian Guava Cakes are a delightful tropical treat that brings the bright, fruity flavors of guava and coconut into each bite. These light and fluffy cupcakes are made with guava nectar for a fresh, tropical taste, and are topped with a smooth cream cheese layer that adds richness to the dessert. To finish them off, a glossy guava gel topping gives the cupcakes a vibrant, fruity finish that’s as visually stunning as it is delicious.

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Ingredients

Scale 1x2x3x

For the Cakes:
1 strawberry cake mix
1 ⅓ cups guava nectar or guava juice
3 eggs (room temperature)
⅓ cup coconut oil (room temperature, liquid)
For the Guava Gel Topping:
2 cups guava nectar or guava juice
½ cup sugar
¼ cup cornstarch
3 tablespoons water
For the Cream Cheese Layer:
6 ounces cream cheese, softened
¼ cup sugar
1 teaspoon vanilla extract
6 ounces Cool Whip, thawed

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Instructions

Preheat the oven: Set the oven to 350°F (175°C) and line a jumbo (or regular) cupcake pan with cupcake liners.
Make the cake batter: In a mixer, combine the cake mix, guava juice, eggs, and coconut oil. Mix on low for 30 seconds, then scrape the bowl. Mix again on medium speed for 2 minutes.
Divide and bake: Fill the cupcake liners up to ⅓ full with the batter. Bake for 19-22 minutes, or until the tops are light golden. Once done, transfer the cupcakes to a wire rack to cool completely.
Prepare the guava gel topping: In a medium saucepan, bring the guava juice and sugar to a boil over medium heat. Make a slurry by whisking together the cornstarch and water. Remove the guava juice from heat and whisk in the cornstarch slurry. Return to the heat and bring the mixture back to a boil for one minute. Let the gel cool in the refrigerator.
Make the cream cheese layer: Beat the softened cream cheese until fluffy. Add sugar and vanilla extract, mixing well. Slowly fold in the thawed Cool Whip, and refrigerate the mixture until ready to use.
Assemble the cakes: Once the cupcakes are completely cool, spread the cream cheese mixture evenly over the tops. Refrigerate until the cream cheese layer is set.
Finish with the guava gel: Glaze the tops of the cupcakes with the cooled guava gel. Refrigerate until ready to serve for the perfect tropical treat!

• Prep Time: 25 minutes
• Cook Time: 19-22 minutes

Nutrition

• Calories: 240