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Hawaiian Mini Guava Cakes
Prep Time
30 mins
Cook Time
20 mins
Chill Time
1 hr
 
Transport your taste buds to Hawaii with this mini Hawaiian Guava cake recipe. With soft strawberry guava sponge, rich cream cheese frosting and a layer of glossy guava gel they’re paradise in dessert form.
Course: Dessert
Cuisine: American
Keyword: guava cupcakes, hawaiian guava cake
Servings: 24 cupcakes
Author: Jackie
Ingredients
Cakes
  • 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
  1. Preheat the oven to 350°F, and line jumbo (or regular) cupcake pan with cupcake liners.
  2. Mix together the cake mix, guava juice, eggs, and coconut oil in mixer; 30 seconds on low, scrape bowl, then 2 minutes on medium.
  3. Divide the batter evenly in the cupcake liners, to the ⅓ level (no more). Bake for 19-22 minutes, until light golden. Remove from oven, and transfer to a wire cooling rack to cool
  4. In a medium saucepan, bring the 2 cups guava juice and sugar to a boil over medium heat. Make a slurry of the cornstarch and water. Remove guava juice from heat and stir in the cornstarch mixture with whisk. Return to heat and bring back to a boil, and boil for one minute. Cool in refrigerator.
  5. Beat cream cheese with mixer until fluffy. Add sugar and vanilla and mix well. Slowly fold in the Cool Whip, and refrigerate until ready to use.
  6. When cake has cooled, spread cream cheese mixture evenly over cakes. Refrigerate until cream cheese layer sets.
  7. Glaze the tops of the cakes with guava gel. Refrigerate until ready to serve.