If you’re looking to brighten your baking repertoire with something bursting with tropical flavors, the Mini Hawaiian Guava Cake Cupcakes Recipe is an absolute must-try. These delightful little cakes combine the fruity sweetness of guava nectar with the light, fluffy texture of a strawberry cake, all topped off with a creamy, dreamy guava-infused frosting. Perfectly sized for sharing or savoring solo, these cupcakes bring a sunny island vibe right into your kitchen, enticing both the eyes and the taste buds with every bite.
Ingredients You’ll Need
Gathering the right ingredients is the first step to baking success, and with this Mini Hawaiian Guava Cake Cupcakes Recipe, it’s both straightforward and essential. Each ingredient plays a special role, from lending natural guava sweetness to ensuring a moist, tender crumb and smooth frosting.
- Strawberry cake mix: Provides a sweet, fruity base that pairs beautifully with guava’s tropical notes.
- Guava nectar or guava juice (1 â…“ cups): Adds authentic guava flavor and moisture to the cupcake batter.
- Eggs (3, room temperature): Bind the ingredients together and contribute to a light texture.
- Coconut oil (â…“ cup, liquid at room temperature): Introduces subtle richness and enhances moisture.
- Guava nectar or guava juice (2 cups): Essential for making the luscious guava glaze that glazes the cupcakes in tropical sweetness.
- Sugar (½ cup): Sweetens the glaze perfectly without overpowering the fruit flavors.
- Cornstarch (¼ cup): Thickens the guava glaze for that perfect drizzle consistency.
- Water (3 tablespoons): Helps dissolve the cornstarch and balance the glaze texture.
- Cream cheese (6 ounces, softened): Brings tang and creaminess to the frosting, complementing the sweetness.
- Sugar (¼ cup): Sweetens the cream cheese frosting just right.
- Vanilla (1 teaspoon): Enhances the overall flavor with warm, aromatic notes.
- Cool Whip (6 ounces, thawed): Lightens the frosting to a fluffy, cloud-like texture perfect for topping each cupcake.
How to Make Mini Hawaiian Guava Cake Cupcakes Recipe
Step 1: Preheat and Prepare
Start by setting your oven to 350°F (175°C). This ensures the perfect baking temperature for the cupcakes to rise uniformly and develop a delicate crumb. Line your muffin tins with cupcake liners – this helps with easy removal and gives your cupcakes a polished look.
Step 2: Mix the Batter
In a mixing bowl, combine the strawberry cake mix, guava nectar, eggs, and coconut oil. Mixing these ingredients until smooth is key; it guarantees each cupcake will have a moist, tender texture infused with the tropical flavor of guava and the sweet notes of strawberry. Avoid overmixing to keep the batter light.
Step 3: Fill the Muffin Tins
Carefully pour the batter into your lined muffin tins, filling each about two-thirds full. This allows room for the cupcakes to rise without overflowing. Taking your time with this step ensures even baking and beautiful cupcakes ready for frosting.
Step 4: Bake to Perfection
Bake your mini delights for 15 to 18 minutes. Don’t forget the toothpick test – when a toothpick inserted in the center of a cupcake comes out clean, they’re done. Once baked, transfer the cupcakes to a wire rack to cool completely before moving to frosting.
Step 5: Make the Cream Cheese Frosting
While the cupcakes cool, begin working on that iconic frosting. Beat the softened cream cheese with sugar and vanilla until smooth and creamy. This rich base sets the stage for adding the Cool Whip, which transforms the frosting into a luscious, airy topping that perfectly balances the dense cupcake.
Step 6: Fold in the Cool Whip and Frost
Gently fold in the thawed Cool Whip until combined, taking care not to deflate the mixture. Once fully blended, generously frost each cooled cupcake with the creamy guava frosting. This step not only adds flavor but makes each bite a cloud of tropical goodness.
How to Serve Mini Hawaiian Guava Cake Cupcakes Recipe
Garnishes
To elevate these cupcakes even further, garnish with small slices of fresh guava or a sprinkle of toasted coconut flakes. These simple touches add texture and a burst of natural color that complement the cupcake’s tropical theme beautifully.
Side Dishes
Pair your Mini Hawaiian Guava Cake Cupcakes Recipe with a light fruit salad featuring pineapple, mango, and papaya to enhance the island vibe. Alternatively, a refreshing glass of iced hibiscus tea or a coconut water spritzer will perfectly balance the sweetness and make your serving experience truly special.
Creative Ways to Present
Try serving these cupcakes in mini wooden crates or on bamboo trays lined with banana leaves to capture that authentic Hawaiian feel. Wrapping each in a little parchment paper tied with twine is perfect for gifting and adds a charming handmade touch.
Make Ahead and Storage
Storing Leftovers
Store leftover cupcakes in an airtight container in the refrigerator to keep the frosting fresh and the cake moist. They will stay delicious for up to three days, making them an ideal make-ahead treat for gatherings or a sweet nibble any time.
Freezing
If you want to make these cupcakes well in advance, freeze them unfrosted by wrapping each cupcake tightly in plastic wrap and placing them in an airtight freezer-safe container. When ready to serve, thaw overnight in the refrigerator and frost as usual.
Reheating
For a freshly baked taste, warm unfrosted cupcakes briefly in the microwave for about 10 seconds before frosting. Avoid reheating frosted cupcakes to maintain the creamy texture and appearance of the frosting.
FAQs
Can I use guava jam instead of guava nectar for this recipe?
Guava nectar provides the perfect liquid consistency and subtle sweetness for the batter and glaze. Using guava jam instead might change the texture and sweetness level, so it’s best to stick with guava nectar or juice for the intended results.
What if I don’t have a strawberry cake mix? Can I use another flavor?
While strawberry enhances the fruity profile beautifully, you can experiment with a white or vanilla cake mix. Just keep in mind the flavor pairing may differ slightly, but the guava will still shine through.
Is coconut oil necessary, or can I substitute with butter?
Coconut oil adds wonderful tropical richness that complements guava perfectly, but if you prefer, melted butter can be used as a substitute. This will give the cupcakes a slightly different flavor but still delicious.
How long do these cupcakes last once frosted?
Once frosted, it’s best to consume the cupcakes within three days for optimal freshness and taste. Keep them refrigerated in an airtight container to preserve the creamy frosting and moist interior.
Can I make these cupcakes vegan?
This recipe relies on eggs, cream cheese, and Cool Whip, which are not vegan. However, you can explore vegan cake mixes and plant-based cream cheese substitutes to adapt the recipe, though the taste and texture may vary.
Final Thoughts
There’s something truly magical about bringing the flavors of the islands right into your own kitchen, and the Mini Hawaiian Guava Cake Cupcakes Recipe does exactly that. With every bright, sweet, and creamy bite, you’re transported to a tropical paradise. Don’t hesitate to try this recipe — it’s a wonderful way to impress friends, celebrate special moments, or simply treat yourself to a slice of island happiness anytime.
Print
Mini Hawaiian Guava Cake Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
- Diet: Vegetarian
Description
Enjoy these delightful Mini Hawaiian Guava Cake Cupcakes made with a moist strawberry cake base infused with guava nectar and topped with a creamy, fluffy guava-flavored frosting. Perfectly portioned for a tropical-inspired treat that brings sunshine to any occasion.
Ingredients
Cupcakes
- 1 strawberry cake mix
- 1 â…“ cups guava nectar or guava juice
- 3 eggs, room temperature
- â…“ cup coconut oil, liquid at room temperature
Guava Frosting
- 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 extract
- 6 ounces Cool Whip, thawed
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cupcakes.
- Prepare Batter: In a mixing bowl, combine the strawberry cake mix, 1 â…“ cups guava nectar, eggs, and liquid coconut oil. Mix everything thoroughly until the batter is smooth and well-blended.
- Fill Muffin Tins: Line your muffin tins with cupcake liners and pour the batter into each, filling about two-thirds full to allow room for rising.
- Bake Cupcakes: Bake the cupcakes in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Once baked, transfer the cupcakes to a wire rack to cool completely.
- Make Frosting Base: For the frosting, beat together the cream cheese, ¼ cup sugar, and vanilla extract until the mixture is smooth and creamy.
- Fold in Cool Whip: Gently fold the thawed Cool Whip into the cream cheese mixture until fully combined, creating a light, fluffy frosting.
- Frost Cupcakes: Once the cupcakes are completely cooled, frost each cupcake generously with the guava cream cheese frosting.
Notes
- Ensure eggs and coconut oil are at room temperature to help the batter mix smoothly.
- Use guava nectar for a sweeter and more flavorful punch; guava juice can be used as a lighter alternative.
- Cupcake liners prevent sticking and make serving easier.
- If desired, garnish cupcakes with fresh fruit or shredded coconut for added texture and tropical flair.
- Store cupcakes in an airtight container in the refrigerator to keep the frosting fresh.
