If you’re dreaming of island vibes and tropical sweetness in every bite, then you absolutely must try this Hawaiian Mini Guava Cakes Recipe. These delightful little treats combine the light, fruity flavor of guava with the rich creaminess of a luscious cream cheese topping, all wrapped up in a moist strawberry-flavored cake base. They’re perfect for celebrations, potlucks, or anytime you want to brighten your day with a bite of paradise. Trust me, once you make these, you’ll have a new go-to dessert that friends and family will rave about.
Ingredients You’ll Need
The magic of this Hawaiian Mini Guava Cakes Recipe lies in its simple but essential ingredients. Each one plays a key role in delivering that perfect balance of tropical sweetness, creamy textures, and fluffiness that melts in your mouth. From the bright guava nectar to the creamy cool whip, these ingredients make the baking process a breeze with a flavor payoff that’s through the roof.
- Strawberry cake mix: Provides a fluffy, flavorful base that complements guava’s tropical notes perfectly.
- Guava nectar or guava juice (1 1/3 cups + 2 cups): The tropical star ingredient that infuses the entire cake with sweet, tangy vibrance.
- Eggs (3, room temperature): Adds structure and richness to the batter, ensuring a moist crumb.
- Coconut oil (1/3 cup, room temperature, liquid): Enhances moisture with a subtle hint of tropical coconut flavor.
- Sugar (1/2 cup + 1/4 cup): Sweetens the guava gel and cream cheese frosting just right without overpowering.
- Cornstarch (1/4 cup): Helps thicken the guava glaze for that perfect shiny finish.
- Water (3 tablespoons): Combines with cornstarch to make a smooth slurry for the glaze.
- Cream cheese (6 ounces, softened): Creates a rich, tangy base for the decadent frosting layer.
- Vanilla extract (1 teaspoon): Elevates the cream cheese frosting with a warm, comforting note.
- Cool Whip (6 ounces, thawed): Lightens the frosting, giving it that airy texture that’s just irresistible.
How to Make Hawaiian Mini Guava Cakes Recipe
Step 1: Prep Your Oven and Pan
Start by heating your oven to 350 degrees Fahrenheit and lining your jumbo or regular cupcake pan with liners. This simple first step ensures your cakes won’t stick and will come out looking picture-perfect every time.
Step 2: Whip Up the Cake Batter
In your mixer, combine the strawberry cake mix, 1 1/3 cups of guava juice, eggs, and coconut oil. Mix on low for 30 seconds to combine, then scrape the bowl down and beat on medium speed for 2 minutes. This technique guarantees a smooth batter with no lumps and fluffy texture.
Step 3: Bake the Mini Guava Cakes
Fill each cupcake liner just one-third full to prevent overflowing. Bake them for 19 to 22 minutes until they turn a light golden color and spring back when lightly pressed. After baking, transfer them to a wire rack to cool completely—this is important so the frosting doesn’t melt later on.
Step 4: Make the Guava Gel Glaze
In a medium saucepan, bring 2 cups of guava juice and 1/2 cup sugar to a boil over medium heat. While waiting, mix corn starch and water to form a slurry. Remove the juice mixture from heat, whisk in the slurry, then return to heat and boil for one more minute to thicken. Chill this glaze in the refrigerator to set while you prepare the frosting.
Step 5: Whip Up the Cream Cheese Frosting
Beat the softened cream cheese until fluffy, then add 1/4 cup sugar and vanilla and mix well. Gently fold in the thawed Cool Whip to create a light yet creamy frosting. Chill until you’re ready to frost the cakes.
Step 6: Frost Your Cakes
Once cooled, evenly spread the cream cheese mixture over each mini cake. Refrigerate these for a bit so the frosting firms up nicely for the next step.
Step 7: Glaze and Chill
Top each filled mini cake with the guava glaze for that glossy, fruity finish. Pop them back in the fridge until you’re ready to serve. The glaze not only looks stunning but adds a layer of concentrated guava sweetness that ties the whole dessert beautifully together.
How to Serve Hawaiian Mini Guava Cakes Recipe
Garnishes
To make these mini cakes truly shine, try garnishing with fresh tropical fruits like sliced kiwi or pineapple for extra color and flavor contrast. A sprinkle of toasted coconut flakes or a small mint leaf also adds a lovely finishing touch that makes each bite feel special.
Side Dishes
These Hawaiian Mini Guava Cakes pair wonderfully with a light, refreshing side like a citrus fruit salad or a scoop of coconut sorbet. If you want a cozy combo, serve alongside a cup of green tea or mild coffee to balance the dessert’s sweetness.
Creative Ways to Present
Serving these mini cakes on a vibrant banana leaf or a rustic wooden platter instantly transports guests to a tropical paradise. For parties, arrange them on tiered stands with edible flowers dotted around to create an eye-catching dessert table centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Hawaiian Mini Guava Cakes in an airtight container in the refrigerator. They’ll stay fresh and moist for up to 3 days, making them perfect for a weekend treat or a quick snack on the go.
Freezing
You can definitely freeze these cakes if you want to prepare ahead for a gathering. Wrap each cake tightly in plastic wrap and place them in a freezer-safe container or bag. They freeze well for up to 2 months; just thaw overnight in the fridge before serving.
Reheating
Since these cakes have delicate frostings and glazes, reheating is best avoided. Instead, let frozen mini cakes thaw in the refrigerator and enjoy them chilled for the best texture and flavor. If they seem too cold, simply let them sit at room temperature for 15 minutes before serving.
FAQs
Can I use fresh guava instead of guava nectar?
Fresh guava is delicious but not an ideal substitute here because it won’t provide the same smooth liquid consistency as guava nectar. For best results, stick to guava nectar or juice to maintain the right texture and vibrant flavor in the cakes and glaze.
What if I don’t have coconut oil?
If you don’t have coconut oil, vegetable oil or melted butter can be used as alternatives. Coconut oil adds a subtle tropical hint, but these substitutes will still keep the cake moist and flavorful.
Can I use regular-sized cupcake pans instead of jumbo?
Absolutely! Just note that the baking time might be shorter, so start checking around 15 minutes. Fill them only one-third full and adjust baking times accordingly to avoid overbaking.
Is there a way to make this recipe dairy-free?
Yes, try substituting the cream cheese with a dairy-free cream cheese alternative and use coconut whipping cream instead of Cool Whip. This way, you can keep the tropical vibe while catering to dietary restrictions.
How long does it take for the guava gel to set?
Typically, the guava gel needs at least 1 to 2 hours in the refrigerator to fully set and develop that beautiful, glossy finish. Patience here will truly elevate the final presentation.
Final Thoughts
There’s something truly magical about the Hawaiian Mini Guava Cakes Recipe that transports you straight to a sun-soaked beach with each bite. The harmony of strawberry cake, luscious guava, and creamy frosting creates a dessert that feels both festive and familiar. Whether you’re making it for a special occasion or simply craving something sweet and tropical, give this recipe a try—you’ll be so glad you did!
Print
Hawaiian Mini Guava Cakes Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 24 mini cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Description
These Hawaiian Mini Guava Cakes are delightful tropical treats featuring a strawberry-flavored cake infused with guava nectar, topped with a creamy guava-flavored cream cheese frosting and a glossy guava glaze. Perfect as bite-sized cupcakes, they offer a harmonious blend of fruity sweetness and creamy richness inspired by the flavors of the islands.
Ingredients
Cake Batter
- 1 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 Pan: Preheat your oven to 350°F (175°C) and line a jumbo or regular cupcake pan with cupcake liners to ensure easy removal and clean presentation.
- Mix Cake Batter: In a mixing bowl, combine the strawberry cake mix, guava nectar, eggs, and coconut oil. Beat on low speed for 30 seconds to combine, scrape down the bowl, then beat on medium speed for 2 minutes until smooth.
- Bake the Cupcakes: Evenly divide the batter among the cupcake liners, filling each about one-third full. Bake for 19-22 minutes until the tops are lightly golden and a toothpick inserted comes out clean. Transfer cupcakes to a wire rack to cool completely.
- Prepare Guava Glaze: In a medium saucepan, bring 2 cups of guava nectar and 1/2 cup sugar to a boil over medium heat. In a small bowl, mix cornstarch with water to form a slurry. Remove the boiling guava mixture from heat and quickly whisk in the cornstarch slurry. Return to heat and bring back to a boil, cooking for 1 minute until thickened. Cool the glaze in the refrigerator.
- Make Cream Cheese Frosting: Using a mixer, beat the softened cream cheese until fluffy. Add sugar and vanilla extract and mix until well incorporated. Gently fold in the thawed Cool Whip to create a smooth, creamy frosting. Refrigerate until ready to use.
- Frost the Cupcakes: Once cupcakes are completely cooled, spread an even layer of the cream cheese frosting over each cupcake. Refrigerate them until the frosting sets and firms up.
- Glaze the Cupcakes: Spoon or brush the chilled guava glaze gently over the tops of the frosted cupcakes. Refrigerate again until ready to serve, allowing the glaze to set for a beautiful shiny finish.
Notes
- Make sure all wet ingredients like eggs and coconut oil are at room temperature for the best cake texture.
- The guava glaze must be cooled thoroughly before using to prevent melting the frosting.
- Use guava nectar or guava juice based on availability; nectar will yield a slightly thicker, sweeter glaze.
- Store the finished cupcakes refrigerated and consume within 3-4 days for optimal freshness.
- For a tropical variation, add shredded coconut or chopped macadamia nuts to the cake batter or as a topping.
