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Mini Hawaiian Guava Cake Recipe with Strawberry Sponge and Guava Gel

A slice of Mini Hawaiian Guava Cake with glossy pink topping and creamy layers, styled as a beautiful Hawaiian Guava Cake Recipe for dessert lovers.
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These Mini Hawaiian Guava Cake cupcakes combine strawberry cake, fluffy cream cheese frosting, and a glossy guava topping for a tropical dessert that feels bright, nostalgic, and party-ready. They bring the flavor of classic island cake into a cute, easy-to-serve cupcake form.

Ingredients

Scale

Cakes

  • 1 strawberry cake mix
  • 1 1/3 cups Guava nectar or guava juice
  • 3 Eggs, at room temperature
  • 1/3 cups Coconut oil, in liquid form

Guava gel topping

  • 2 cups Guava nectar or guava juice
  • 1/2 cup Sugar
  • 1/4 cup Cornstarch
  • 3 tbsp Water

Cream cheese layer

  • 6 ounces Cream cheese, softened
  • 1/4 cup Sugar
  • 1 tsp Vanilla extract
  • 6 ounces Cool Whip, thawed

Instructions

  1. Start with the guava topping.
    Pour the guava nectar or juice into a medium saucepan and add the sugar. Set the pan over medium heat and bring the mixture to a boil. While it heats, stir together the cornstarch and water in a small bowl until the mixture looks completely smooth. Once the juice mixture reaches a boil, remove it from the heat and whisk in the cornstarch slurry. Return the pan to the stove and bring it back to a boil. Let it bubble for about 1 minute, stirring as it thickens and turns glossy. When it coats the back of a spoon, take it off the heat and chill it in the refrigerator until set.
  2. Mix the cupcake batter.
    Preheat the oven to 350°F and line a cupcake pan with liners. Place the strawberry cake mix, guava juice, eggs, and coconut oil into a large mixer bowl. Mix on low speed for about 30 seconds so the ingredients begin to combine. Stop the mixer and scrape the bowl down well. Then mix again on medium speed for about 2 minutes until the batter becomes smooth and evenly mixed. Be careful not to overmix, or the cupcakes may turn dense.
  3. Fill and bake the cupcakes.
    Spoon the batter into the prepared cupcake liners, filling each one about one-third full. Leave room for the batter to rise. Bake for 19 to 22 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Remove the cupcakes from the oven and place them on a wire rack to cool completely.
  4. Make the cream cheese layer.
    Beat the softened cream cheese in a bowl until it turns light and fluffy. Add the sugar and vanilla extract, then mix until smooth. Slowly fold in the Cool Whip, keeping the texture airy and light. Once the frosting is fully combined, place it in the refrigerator until you are ready to use it.
  5. Assemble the cupcakes.
    When the cupcakes are completely cool, spread the cream cheese mixture over the tops of each one. Try to keep the layer even so every cupcake looks neat. Chill the frosted cupcakes until the cream cheese layer firms up.
  6. Add the guava glaze.
    Spoon or spread the chilled guava gel over the cream cheese layer on each cupcake. Use as much or as little as you like, depending on how glossy and fruity you want the tops to look. Refrigerate the finished cupcakes until serving time so the layers set properly.

Notes

  • Use guava nectar, guava juice, guava puree, or guava concentrate, depending on what you can find.
  • These cupcakes taste best chilled.
  • For extra guava flavor, brush the cooled cupcakes with a little extra guava syrup before frosting.
  • You can garnish with coconut flakes, strawberries, or a little extra frosting if you want a more decorative finish.

Find it online: https://irmacooks.com/mini-hawaiian-guava-cake-recipe/