If you are craving something truly delightful that brings a tropical breeze straight into your kitchen, then you need to try this Mini Hawaiian Guava Cake Cupcakes Recipe. These mini cupcakes boast a perfect balance of sweet strawberry cake infused with the exotic flavor of guava nectar, creating a moist, flavorful bite that is both refreshing and indulgent. The fluffy cream cheese frosting with a hint of vanilla and whipped topping turns each mini cupcake into a luscious tropical treat perfect for any occasion. Once you make these cupcakes, they will quickly become one of your go-to recipes for impressing friends or simply treating yourself to a taste of the islands.
Ingredients You’ll Need
It’s amazing how just a few simple ingredients can combine to create such a spectacular flavor journey. Each element plays a crucial role — from the light strawberry cake base to the vibrant guava nectar that elevates the cupcakes with its tropical sweetness, and the creamy frosting that adds the perfect finish.
- Strawberry cake mix: The foundation that provides a fruity sweetness and moist crumb, perfectly complementing the guava flavor.
- Guava nectar or guava juice (1 â…“ cups plus 2 cups): Essential for giving the cupcakes that unforgettable Hawaiian flair and juicy moistness.
- Eggs (3, room temperature): Bind everything together while adding richness and structure to the cupcakes.
- Coconut oil (â…“ cup, liquid at room temperature): Adds a subtle tropical fragrance and silky texture to the batter.
- Sugar (½ cup plus ¼ cup): Balances the tartness of the guava and sweetness of the cake with just the right amount.
- Cornstarch (¼ cup): Key for thickening the guava glaze or sauce, making it luscious and smooth.
- Water (3 tablespoons): Helps dissolve the cornstarch to create a perfect glaze consistency.
- Cream cheese (6 ounces, softened): Gives the frosting a rich, tangy creaminess that pairs beautifully with the guava flavor.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with warm, sweet notes.
- Cool Whip (6 ounces, thawed): Lightens the cream cheese frosting to make it airy and dreamy.
How to Make Mini Hawaiian Guava Cake Cupcakes Recipe
Step 1: Preheat and Prep
Start by setting your oven to 350°F (175°C) so it reaches the perfect temperature while you get the batter ready. This warm-up ensures even baking, which is crucial for those perfectly moist cupcakes we’re aiming for.
Step 2: Mix the Batter
In a large mixing bowl, combine the strawberry cake mix, 1 â…“ cups of guava nectar, room temperature eggs, and liquid coconut oil. Stir everything together until you achieve a smooth, cohesive batter. The guava nectar will infuse the cake with a tropical sweetness, while the coconut oil adds a subtle exotic richness.
Step 3: Fill the Muffin Tins
Line your muffin tins with paper liners to prevent sticking, then pour the batter into each cup, filling them about two-thirds full. This allows the cupcakes to rise nicely without overflowing, giving you perfectly shaped minis every time.
Step 4: Bake and Cool
Bake your cupcakes for 15 to 18 minutes or until a toothpick inserted in the center comes out clean. Removing them promptly after baking keeps them moist and tender. Let them cool completely on a wire rack before frosting to prevent the cream cheese topping from melting.
Step 5: Prepare the Cream Cheese Frosting
In a mixing bowl, beat the softened cream cheese, ¼ cup sugar, and vanilla extract until the mixture is smooth and silky. This frosting base provides a rich, tangy contrast to the sweet guava-flavored cake that’s absolutely irresistible.
Step 6: Fold in Cool Whip and Frost
Gently fold the thawed Cool Whip into the cream cheese mixture for a light and fluffy finish. Then, spread or pipe this luscious frosting onto your cooled cupcakes. This step elevates the cupcakes, making every bite creamy, airy, and simply heavenly.
How to Serve Mini Hawaiian Guava Cake Cupcakes Recipe
Garnishes
For an extra pop of color and flavor, consider topping your cupcakes with fresh guava slices, a sprinkle of toasted coconut flakes, or even a tiny edible flower. These garnishes not only make your cupcakes look stunning but also enhance the tropical experience.
Side Dishes
Serve these cupcakes alongside a refreshing tropical fruit salad or a chilled pineapple drink to complement the flavors. A cup of lightly brewed green tea or a coconut water mocktail also pairs beautifully, balancing sweetness with gentle refreshment.
Creative Ways to Present
Try arranging your Mini Hawaiian Guava Cake Cupcakes Recipe on a colorful platter lined with banana leaves for an authentic island vibe. Alternatively, present them in decorative cupcake stands or tuck little leis around the display to make any gathering instantly festive and fun.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cupcakes in an airtight container in the refrigerator to maintain freshness. They should stay moist and delicious for up to 3 days, making them perfect for enjoying later without losing that tropical charm.
Freezing
If you want to save them longer, freeze the unfrosted cupcakes in a single layer on a baking sheet, then transfer to a freezer bag after they’re solid. You can store them up to 2 months. Defrost in the refrigerator before frosting and serving for the best results.
Reheating
Before eating refrigerated or thawed cupcakes, allow them to come to room temperature or warm slightly in the oven at a low setting (about 300°F) for a few minutes. Avoid microwaving if frosted, as this can cause the frosting to melt, but warming unfrosted ones will recapture their freshly baked softness.
FAQs
Can I use fresh guava instead of guava nectar?
While fresh guava offers a natural flavor, guava nectar provides a concentrated sweetness and smooth consistency that works best for this recipe. You could try using fresh guava puree, but expect differences in moisture and texture.
Is coconut oil necessary or can I substitute with butter?
Coconut oil adds a subtle tropical note that’s integral to the overall flavor. However, if you prefer, you can substitute with melted unsalted butter, though you may lose a bit of that island flair.
Can these cupcakes be made dairy-free?
To make them dairy-free, swap the cream cheese and Cool Whip for plant-based alternatives. Make sure the cake mix is also dairy-free, and you’ll have a delightful vegan version of these cupcakes.
How do I prevent cupcakes from sinking in the middle?
Make sure not to over-mix the batter and bake immediately after mixing. Also, check your oven temperature with an oven thermometer to ensure it’s accurate. Proper baking times and temperatures are key to fluffy, well-risen cupcakes.
Can I double the recipe for a larger batch?
Absolutely! Just double the ingredients and bake in multiple muffin tins. Keep an eye on baking times as they might slightly vary depending on your oven and cupcake tin size.
Final Thoughts
There’s something truly special about creating and sharing the Mini Hawaiian Guava Cake Cupcakes Recipe — it’s like bringing a burst of sunshine and tropical joy into your home. Whether for a party, a weekend treat, or just because, these cupcakes are bound to become a cherished favorite. So go ahead and give this recipe a try, your taste buds will thank you for the magical island escape!
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
These Mini Hawaiian Guava Cake Cupcakes combine the tropical flavors of guava nectar and coconut with a moist strawberry cake base, topped with a creamy guava-flavored frosting made from cream cheese and Cool Whip. Perfect for a light and fruity dessert that transports you to an island getaway.
Ingredients
Cake Batter
- 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 Glaze
- 2 cups guava nectar or guava juice
- ½ cup sugar
- ¼ cup cornstarch
- 3 tablespoons water
Frosting
- 6 ounces cream cheese, softened
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 6 ounces Cool Whip, thawed
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) to prepare for baking the cupcakes.
- Mix Batter: In a large mixing bowl, combine the strawberry cake mix, 1 â…“ cups guava nectar, eggs, and liquid coconut oil. Beat the mixture until smooth and well incorporated.
- Fill Muffin Tins: Line 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 15-18 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on a wire rack.
- Prepare Frosting Base: In a bowl, beat the softened cream cheese with ¼ cup sugar and 1 teaspoon 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 well combined to create a light and fluffy frosting.
- Frost Cupcakes: Once cupcakes have cooled completely, frost each cupcake generously with the cream cheese and Cool Whip frosting.
Notes
- If guava nectar is not available, pure guava juice can be used as a substitute.
- Ensure eggs and coconut oil are at room temperature for better batter mixing and texture.
- Cool the cupcakes completely before frosting to prevent the frosting from melting.
- For a decorative touch, garnish cupcakes with small fresh fruit pieces or toasted coconut flakes.
- The guava glaze listed in the ingredients is optional and not included in the baking steps but can be prepared separately as a topping or drizzle if desired.
