Description
These Mini Hawaiian Guava Cakes are delightful cupcakes bursting with tropical guava flavor. Featuring a moist strawberry cake base infused with guava nectar, a creamy sweetened cream cheese layer, and a glossy guava gel topping, they offer a perfect balance of fruity, creamy, and sweet textures. Ideal for parties or a special treat to bring a taste of the islands to your table.
Ingredients
Cake
- 1 strawberry cake mix
- 1 ⅓ cups guava nectar or guava juice
- 3 eggs, room temperature
- ⅓ cup coconut oil, room temperature liquid
Guava Gel Topping
- 2 cups guava nectar or guava juice
- ½ cup sugar
- ¼ cup cornstarch
- 3 tablespoons water
Cream Cheese Layer
- 6 ounces cream cheese, softened
- ¼ cup sugar
- 1 teaspoon vanilla
- 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.
- Mix cake batter: In a mixing bowl, combine the strawberry cake mix, guava nectar, eggs, and coconut oil. Mix on low speed for 30 seconds, scrape the bowl, then mix on medium speed for 2 minutes until the batter is smooth and well combined.
- Fill cupcake liners and bake: Pour the batter evenly into the cupcake liners, filling them to about one-third full. Bake for 19-22 minutes or until the cupcakes turn light golden and a toothpick inserted comes out clean. Remove from oven and transfer to a wire rack to cool completely.
- Make guava gel topping: In a medium saucepan over medium heat, bring 2 cups of guava nectar and ½ cup sugar to a boil. In a separate bowl, mix the cornstarch and water to create a slurry. Remove the guava mixture from heat and whisk in the cornstarch slurry. Return the pan to the stove and bring back to a boil, then boil for 1 minute until thickened. Cool the gel in the refrigerator.
- Prepare cream cheese layer: Using a mixer, beat softened cream cheese until fluffy. Add ¼ cup sugar and 1 teaspoon vanilla, mixing well. Gently fold in the thawed Cool Whip until fully incorporated. Refrigerate until ready to use.
- Assemble the cakes: Once the cupcakes have cooled completely, spread the cream cheese mixture evenly over each cupcake. Refrigerate the cupcakes until the cream cheese layer sets, approximately 30 minutes.
- Glaze cupcakes: Spoon or brush the chilled guava gel over the cream cheese layer to glaze each cupcake. Refrigerate again until ready to serve, allowing the glaze to set.
Notes
- Use room temperature ingredients for best mixing results.
- Do not overfill the cupcake liners to prevent overflow during baking.
- Ensure the cupcakes are fully cooled before adding the cream cheese layer to avoid melting.
- Store cupcakes in the refrigerator and consume within 3 days for optimal freshness.
- You can substitute guava nectar with guava juice but choose a sweetened variety for best flavor.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
