Name: Mini Hawaiian Guava Cake Cupcakes Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 1 h 15 min
Cuisine: Hawaiian
Ingredients: 1 strawberry cake mix; 1 ⅓ cups guava nectar or guava juice; 3 eggs, room temperature; ⅓ cup coconut oil, room temperature liquid; 2 cups guava nectar or guava juice; ½ cup sugar; ¼ cup cornstarch; 3 tablespoons water; 6 ounces cream cheese, softened; ¼ cup sugar; 1 teaspoon vanilla; 6 ounces Cool Whip, thawed

Jump to Recipe· 3.9 from 33 reviews

If you’re craving a tropical treat that’s bursting with vibrant flavors and irresistibly moist texture, you are going to adore this Mini Hawaiian Guava Cake Cupcakes Recipe. These delightful little cupcakes bring together the tangy sweetness of guava nectar, the soft richness of cream cheese, and the subtle tropical flair of coconut oil for a combination that feels like a bite of aloha in every mouthful. Whether you’re planning a festive gathering or simply want to brighten your day, this recipe offers a fun, refreshing twist on ordinary cupcakes that’s easy to make and impossible to resist.

Ingredients You’ll Need

The image shows several ingredients arranged neatly on a white marbled surface. There is a wooden bowl full of white flour in the center. Around it, there are small white and wooden bowls holding white sugar, white powder, and a liquid. A large clear glass bowl filled with whipped white cream is placed at the bottom right. On the top right, there is a carton with three brown eggs resting on a light green cloth. On the top left, a white bowl contains creamy white substance and next to it is a cut pink fruit with bright interior and greenish outer skin. A glass bottle filled with pink liquid is placed diagonally near the center. A small white bowl with dark vanilla extract is also visible near the bottom. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Mini Hawaiian Guava Cake Cupcakes Recipe lies in its simple, well-balanced ingredients. Each component plays an essential role, from the moist cake base infused with guava nectar to the creamy, dreamy layers that provide the perfect contrast in both flavor and texture.

Strawberry cake mix: Serves as a flavorful base with a sweet berry note that complements guava perfectly.
Guava nectar or guava juice: Adds authentic tropical sweetness and fruity moisture that make these cupcakes stand out.
Eggs (room temperature): Help to bind the batter and ensure a tender crumb.
Coconut oil (room temperature liquid): Brings a subtle coconut essence and keeps the cake wonderfully moist.
Sugar: Sweetens both the guava gel topping and cream cheese layer for balanced flavor.
Cornstarch: Thickens the guava glaze to a luscious, shiny finish.
Cream cheese (softened): Provides a rich, tangy layer that smooths out the sweetness.
Vanilla extract: Adds depth and warmth to the cream cheese mixture.
Cool Whip (thawed): Lightens the cream cheese layer with airy texture for a melt-in-your-mouth experience.

How to Make Mini Hawaiian Guava Cake Cupcakes Recipe

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F and lining a jumbo or standard cupcake pan with liners—which makes clean-up a breeze. Combine the strawberry cake mix, guava nectar, eggs, and coconut oil in a mixer. Mix on low speed for 30 seconds, then scrape down the bowl to ensure everything is incorporated evenly. Follow up by mixing on medium speed for two full minutes to create a smooth, fluffy batter packed with tropical flavor.

Step 2: Bake the Cupcakes

Divide the batter evenly into the cupcake liners, filling each only about a third of the way to prevent overflowing. Bake for 19 to 22 minutes, or until the cupcakes turn a light golden color and a toothpick inserted comes out clean. Once baked, transfer the cupcakes to a wire rack to cool completely—this step is vital because you want the cake to be cool before adding the cream cheese frosting.

Step 3: Make the Guava Gel Topping

While the cupcakes cool, it’s time to prepare the glossy guava gel. In a medium saucepan, bring two cups of guava nectar and half a cup of sugar to a boil over medium heat. In a separate bowl, whisk together the cornstarch and water to make a slurry. Remove the guava mixture from heat and stir in the slurry thoroughly. Return it to the stove and boil for an additional minute until it thickens into a shiny glaze. Chill this in the refrigerator until you’re ready to use it for glazing the cupcakes.

Step 4: Prepare the Cream Cheese Layer

The cream cheese layer is where the magic really happens. Beat six ounces of softened cream cheese until it’s light and fluffy, then add ¼ cup sugar and a teaspoon of vanilla extract, mixing until fully combined. Gently fold in six ounces of thawed Cool Whip to create a silky, smooth layer that adds a luscious tanginess without being overpowering. Refrigerate this mixture while you wait for the cupcakes to cool.

Step 5: Assemble the Cupcakes

Once the cupcakes have cooled completely, spread the cream cheese mixture evenly over the top of each cupcake. Pop them back into the refrigerator to let the cream cheese layer set and firm up slightly. Finally, glaze the tops with the chilled guava gel for that stunning tropical finish that shines beautifully and adds a fruity kick right at the end.

How to Serve Mini Hawaiian Guava Cake Cupcakes Recipe

The image shows several cupcakes with a light pink bottom layer that looks soft and moist. Each cupcake is wrapped in a white paper liner. On top of the pink cake layer, there is a smooth white creamy middle layer, and the cupcakes are finished with a shiny, bright orange-glossy layer that looks like a jelly or glaze. One cupcake is open with the white paper peeled back, revealing the inside and the layers clearly, while a gold fork is holding a pink piece from it. The scene is set on a white marbled surface with a wooden bowl of fruit blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra dose of charm, sprinkle toasted shredded coconut or finely chopped macadamia nuts on top of the guava glaze before it sets. Fresh guava slices or a small wedge of pineapple also work wonderfully to highlight the tropical vibe and add a splash of refreshing color. These garnishes add texture and make each cupcake look picture-perfect.

Side Dishes

These mini cupcakes pair delightfully with light, fresh accompaniments such as a crisp green salad with citrus vinaigrette or a chilled fruit salad featuring pineapple, mango, and kiwi. They also complement a tropical-themed beverage like a fruity iced tea or sparkling lemonade that lets the cupcakes truly shine as the star dessert.

Creative Ways to Present

For parties or special occasions, serve the Mini Hawaiian Guava Cake Cupcakes Recipe on a tiered dessert tray decorated with hibiscus flowers or banana leaves for that authentic island flair. You could also place each cupcake in a colorful paper liner that matches your party decor, or offer them in mini cupcake boxes as adorable take-home treats that guests will rave about.

Make Ahead and Storage

Storing Leftovers

Store any leftover cupcakes in an airtight container in the refrigerator. The cream cheese layer and guava glaze keep best when chilled, and the cupcakes remain moist for up to three days. Keeping them covered is key to preventing the cake from drying out or absorbing other fridge odors.

Freezing

If you need to make these in advance, you can freeze the baked cupcakes without the cream cheese and guava glaze layers. Wrap each cupcake tightly in plastic wrap and place in a freezer-safe container for up to two months. When ready to enjoy, thaw completely before frosting and glazing to maintain the freshest texture and flavor.

Reheating

Because these cupcakes feature a delicate cream cheese and guava topping, reheating is not recommended. Instead, allow frozen thawed cupcakes to come to room temperature naturally, then add the frostings and glaze fresh to preserve the signature moistness and tropical brightness that the Mini Hawaiian Guava Cake Cupcakes Recipe is loved for.

FAQs

Can I use fresh guava instead of guava nectar?

Fresh guava has a wonderful flavor but lacks the concentrated sweetness and smooth texture needed for this recipe, especially in the gel topping. If you want to use fresh guava, you’d need to make a puree and strain it, but the guava nectar provides the best consistent result for moistness and flavor.

What type of cake mix works best?

A strawberry cake mix complements the guava nectar beautifully, contributing a lovely fruity undertone that enhances the tropical theme. Avoid using plain or chocolate mixes, as they don’t marry well with the guava flavor.

Can I substitute coconut oil with butter?

Butter can be used, but coconut oil adds a subtle coconut fragrance that perfectly complements the tropical notes in this recipe. If you choose butter, make sure it’s melted and cooled, and expect a slightly different flavor profile.

Do I have to use Cool Whip in the cream cheese layer?

Cool Whip lightens the cream cheese layer, giving it an airy texture that’s ideal for these cupcakes. You can substitute with homemade whipped cream if preferred, but it’s a little more delicate and best used immediately.

How long do these cupcakes last once assembled?

Because of the cream cheese and guava gel layers, these cupcakes are best eaten within three days when stored in the refrigerator. They tend to lose their freshness and texture after that time.

Final Thoughts

I hope you’re as excited as I am to whip up this Mini Hawaiian Guava Cake Cupcakes Recipe. It’s such a joyful combination of flavors and textures that feels like sunshine on a plate. Whether you’re sharing them with friends or treating yourself, these cupcakes are sure to become a beloved favorite in your recipe collection. So gather those simple ingredients and indulge in this tropical delight—you deserve it!