Mini Hawaiian Guava Cake is a delightful treat that brings a taste of tropical bliss right to your kitchen. These mini guava cake cupcakes are perfect for any occasion, whether it’s a birthday party or a casual gathering with friends. The combination of guava juice and strawberry cake mix creates a unique flavor profile that will leave everyone wanting more. So, let’s dive into this easy mini guava cake recipe that is sure to impress!
Why You’ll Love This Mini Hawaiian Guava Cake
This Mini Hawaiian Guava Cake is not only delicious but also incredibly versatile and easy to make. Here are a few reasons why you’ll adore this tropical treat:
- **Tropical Flavor**: Experience a unique blend of guava and strawberry that transports you to a Hawaiian paradise.
- **Quick and Simple**: With easy-to-follow steps, even novice bakers can create this delightful dessert.
- **Perfect for Any Occasion**: These cupcakes are ideal for parties, celebrations, or a sweet treat after dinner.
- **Mini Size**: Perfectly portioned, making it easy to enjoy without guilt.
- **Customizable**: You can adapt the recipe with different flavors or toppings.
- **Vegetarian-Friendly**: This cake fits within a vegetarian diet, making it accessible for many.
Ingredients for Mini Hawaiian Guava Cake
Gather these items:
- 1 box Strawberry Cake Mix
- 2 cups Guava Nectar/Juice (Passion fruit juice can be used as a substitute)
- 3 large Eggs (Room temperature)
- ⅓ cup Coconut Oil (Room temperature; vegetable oil can be used as a substitute)
- 2 cups Guava Juice
- ½ cup Sugar (For gel)
- ¼ cup Cornstarch
- 3 tablespoons Water
- 6 ounces Cream Cheese (Softened)
- 6 ounces Cool Whip (Thawed)
- 1 teaspoon Vanilla (Almond extract can be used as an alternative)
- ¼ cup Sugar (For frosting)
How to Make Mini Hawaiian Guava Cake Step-by-Step
- Step 1: Prepare the guava gel by combining 2 cups of guava juice and ½ cup of sugar in a medium saucepan. Stir constantly until dissolved, then bring to a gentle boil. Mix ¼ cup of cornstarch with 3 tablespoons of water to create a slurry, gradually whisk it into the boiling juice, stirring until thickened and glossy, about 2-3 minutes. Remove from heat and cool in the refrigerator.
- Step 2: Make the cake batter by combining 1 box of strawberry cake mix, 2 cups of guava juice, 3 room-temperature eggs, and ⅓ cup of coconut oil in a large mixing bowl. Use an electric mixer on medium speed to blend for 2 minutes until smooth. Preheat the oven to 350°F (175°C) and line a mini cupcake tray with liners. Fill each liner ⅓ full with batter and bake for 19-22 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.
- Step 3: Prepare the cream cheese frosting by beating 6 ounces of softened cream cheese with an electric mixer until fluffy, about 2 minutes. Gradually add ¼ cup of sugar and 1 teaspoon of vanilla, mixing until fully incorporated. Fold in 6 ounces of thawed Cool Whip until smooth. Refrigerate the frosting until cupcakes are cooled.
- Step 4: Once cupcakes have cooled, spread a layer of cream cheese frosting on each. Chill in the refrigerator for about 20 minutes to set the frosting, then spoon the chilled guava gel on top for a glossy finish.
Pro Tips for the Perfect Mini Hawaiian Guava Cake
Keep these in mind:
- Store cupcakes in the refrigerator for best freshness.
- Use fresh guava juice for a more intense flavor.
- Experiment with different cake mixes for variety.
- For a gluten-free option, consider using gluten-free cake mix.
- Let the cream cheese sit at room temperature for easier mixing.
Best Ways to Serve Mini Hawaiian Guava Cake
Here are some ideas to elevate your serving:
- Top with fresh fruit for an added tropical touch.
- Serve with a scoop of vanilla ice cream for a delicious contrast.
- Pair with a tropical punch for a festive treat.
How to Store and Reheat Mini Hawaiian Guava Cake
For the best results, store your cupcakes in the refrigerator to maintain freshness. They can last up to a week, making them a great option for meal prep. You can also freeze them for longer storage; just ensure they are well-wrapped to prevent freezer burn.
Frequently Asked Questions About Mini Hawaiian Guava Cake
What’s the secret to perfect Mini Hawaiian Guava Cake?
The secret lies in using high-quality guava juice, which enhances the flavor profile. Also, ensure your ingredients are at room temperature for better mixing and texture.
Can I make Mini Hawaiian Guava Cake ahead of time?
Yes, you can prepare the cupcakes a day in advance. Just store them in an airtight container in the refrigerator and frost them right before serving for the best taste.
How do I avoid common mistakes with Mini Hawaiian Guava Cake?
Be careful not to overmix the batter, as this can lead to a dense cake. Also, ensure your oven is at the right temperature before baking.
Variations of Mini Hawaiian Guava Cake You Can Try
Here are some fun twists on this recipe:
- Substitute guava juice with mango puree for a different tropical flavor.
- Add shredded coconut to the batter for a chewier texture.
- Top with a pineapple frosting for an even more tropical experience.
- Try making gluten-free Hawaiian Guava Cake using gluten-free flour or cake mix.

For more tips on baking, check out our article on baking techniques and celebration ideas.
For more information on vegetarian-friendly desserts, visit our comprehensive guide.
Print
Mini Hawaiian Guava Cake: 5 Steps to Tropical Bliss
- Total Time: 72 minutes
- Yield: 24 mini cupcakes 1x
- Diet: Vegetarian
Description
Mini Hawaiian Guava Cake for a Taste of Tropical Bliss
Ingredients
- 1 box Strawberry Cake Mix
- 2 cups Guava Nectar/Juice (Passion fruit juice can be used as a substitute)
- 3 large Eggs (Room temperature)
- ⅓ cup Coconut Oil (Room temperature; vegetable oil can be used as a substitute)
- 2 cups Guava Juice
- ½ cup Sugar (For gel)
- ¼ cup Cornstarch
- 3 tablespoons Water
- 6 ounces Cream Cheese (Softened)
- 6 ounces Cool Whip (Thawed)
- 1 teaspoon Vanilla (Almond extract can be used as an alternative)
- ¼ cup Sugar (For frosting)
Instructions
- Prepare the guava gel by combining 2 cups of guava juice and ½ cup of sugar in a medium saucepan. Stir constantly until dissolved, then bring to a gentle boil. Mix ¼ cup of cornstarch with 3 tablespoons of water to create a slurry, gradually whisk it into the boiling juice, stirring until thickened and glossy, about 2-3 minutes. Remove from heat and cool in the refrigerator.
- Make the cake batter by combining 1 box of strawberry cake mix, 2 cups of guava juice, 3 room-temperature eggs, and ⅓ cup of coconut oil in a large mixing bowl. Use an electric mixer on medium speed to blend for 2 minutes until smooth. Preheat the oven to 350°F (175°C) and line a mini cupcake tray with liners. Fill each liner ⅓ full with batter and bake for 19-22 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.
- Prepare the cream cheese frosting by beating 6 ounces of softened cream cheese with an electric mixer until fluffy, about 2 minutes. Gradually add ¼ cup of sugar and 1 teaspoon of vanilla, mixing until fully incorporated. Fold in 6 ounces of thawed Cool Whip until smooth. Refrigerate the frosting until cupcakes are cooled.
- Once cupcakes have cooled, spread a layer of cream cheese frosting on each. Chill in the refrigerator for about 20 minutes to set the frosting, then spoon the chilled guava gel on top for a glossy finish.
Notes
- Store cupcakes in the refrigerator for best freshness.
- Use fresh guava juice for a more intense flavor.
- Experiment with different cake mixes for variety.
- Prep Time: 30 minutes
- Cook Time: 42 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 mini cupcake
- Calories: 200
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Mini Hawaiian Guava Cake, Tropical Treat, Cupcakes, Guava Cake