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Hawaiian Mini Guava Cakes

Hawaiian Mini Guava Cakes for a Tropical Treat at Home

These Hawaiian Mini Guava Cakes are a delightful tropical treat, combining fluffy strawberry cake with guava and a creamy glaze.
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Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 12 cakes
Course: Dessert
Cuisine: Hawaiian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box strawberry cake mix A great base for the cake that provides softness and fruity flavor.
  • 1 cup guava juice Infuses a tropical sweetness and moisture into the cake.
  • 3 large eggs Essential for binding the cake together; can substitute with flax eggs for vegan.
  • 1/2 cup coconut oil Adds richness; can substitute with butter or vegetable oil.
For the Topping
  • 8 oz cream cheese Creates a rich creamy layer; use dairy-free for vegan option.
  • 1 cup sugar Sweetens the topping; reduce for less sweetness.
  • 1 cup Cool Whip Lightens the cream mixture; consider dairy-free for vegan.
For the Glaze
  • 2 tbsp cornstarch Thickens the glaze.
  • 1/2 cup water Mixed with cornstarch to create a slurry.
  • 1/4 cup guava juice Adds flavor and glossy finish.

Equipment

  • Cupcake pan
  • Mixing Bowl
  • Electric Mixer
  • small saucepan

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a cupcake pan with liners.
  2. In a mixing bowl, combine strawberry cake mix, guava juice, eggs, and coconut oil. Mix on medium for 2 minutes.
  3. Fill cupcake liners one-third full with the batter and bake for 19-22 minutes until golden.
  4. Cool in the pan for 5 minutes, then transfer to a wire rack.
Guava Glaze and Topping
  1. In a saucepan, combine guava juice and sugar, bring to boil. Mix cornstarch with water, add to saucepan, and cook until thickened.
  2. Beat cream cheese, gradually adding sugar, then fold in Cool Whip.
  3. Spread cream cheese topping on cooled cakes, then drizzle with guava glaze.
  4. Refrigerate for at least 30 minutes to set toppings.

Nutrition

Serving: 1cakeCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

For vegan options, replace eggs with flax eggs and use dairy-free alternatives for cream cheese and Cool Whip. Store in an airtight container for up to 3-4 days or freeze unglazed for up to 2 months.

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