Description
These Hawaiian Mini Guava Cakes are delightful bite-sized treats featuring a moist strawberry cake infused with tropical guava nectar. Topped with a creamy guava-flavored cream cheese frosting and a glossy guava glaze, these cupcakes offer a perfect balance of fruity sweetness and creamy texture, ideal for festive occasions or everyday indulgence.
Ingredients
Scale
Cake Batter
- 1 box strawberry cake mix
- 1 1/3 cups guava nectar or guava juice
- 3 eggs, room temperature
- 1/3 cup coconut oil, room temperature (liquid)
Guava Gel
- 2 cups guava nectar or guava juice
- 1/2 cup sugar
- 1/4 cup cornstarch
- 3 tablespoons water
Cream Cheese Frosting
- 6 ounces cream cheese, softened
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 6 ounces Cool Whip, thawed
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a jumbo or regular cupcake pan with cupcake liners to prevent sticking and ease cleanup.
- Mix Batter: In a mixer bowl, combine the strawberry cake mix, 1 1/3 cups of guava nectar, eggs, and coconut oil. Mix on low speed for 30 seconds, scrape down the bowl, then continue mixing on medium for 2 minutes until the batter is smooth and well blended.
- Fill and Bake: Evenly divide the batter into the cupcake liners, filling each about one-third full to avoid overflow. Bake the cupcakes for 19-22 minutes, or until they turn light golden and a toothpick inserted comes out clean. After baking, transfer them to a wire rack to cool completely.
- Prepare Guava Gel: In a medium saucepan over medium heat, combine 2 cups guava nectar and 1/2 cup sugar and bring to a boil. Meanwhile, make a slurry by mixing the cornstarch with water. Remove the guava mixture from heat and whisk in the cornstarch slurry. Return the pan to heat, bring to a boil again, and let it cook for 1 minute to thicken. Place in the refrigerator to cool.
- Make Cream Cheese Frosting: Using a mixer, beat the softened cream cheese until fluffy. Add 1/4 cup sugar and 1 teaspoon vanilla extract, mixing thoroughly. Gently fold in the thawed Cool Whip to maintain the light texture. Refrigerate the frosting until you’re ready to use it.
- Frost Cakes: Once the cupcakes are cooled, spread the cream cheese frosting evenly over each cake. Refrigerate to allow the frosting to set firmly.
- Glaze with Guava Gel: Top each cupcake with the chilled guava gel glaze for a shiny, flavorful finish. Keep refrigerated until serving to maintain freshness and texture.
Notes
- Room temperature ingredients help create a smoother batter and better texture.
- Filling cupcake liners only one-third full helps prevent batter overflow during baking.
- Chill the guava gel thoroughly to ensure it sets properly and provides a glossy finish.
- Use a wire rack for cooling cupcakes to prevent soggy bottoms.
- Refrigerate frosted cupcakes to keep the cream cheese frosting stable and fresh.
