Escape to the islands with this Delicious Mini Hawaiian Guava Cake Cupcakes Recipe, a delectable treat that captures the sweet, exotic essence of guava in a perfectly portioned, moist cake. This recipe is incredibly useful for parties, dessert tables, or simply when you crave a taste of paradise right at home, offering a delightful and easy way to enjoy a unique flavor.
Key Ingredients for Delicious Mini Hawaiian Guava Cake Cupcakes Recipe
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup guava nectar (pure guava juice, not a blend if possible)
- ½ cup buttermilk, at room temperature (or 1/2 cup milk mixed with 1/2 tsp white vinegar, let sit for 5 minutes)
- ½ cup sweetened cream of coconut (like Coco Lopez)
- For the Guava Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- ¼ cup guava paste, softened and mashed smooth (strain out any seeds if preferred)
- 1-2 tablespoons guava nectar (optional, for thinning and flavor enhancement)
- ½ teaspoon vanilla extract
- Optional Garnishes:
- Toasted shredded coconut
- Fresh guava slices (if available)
- Edible flowers
How to Make Delicious Mini Hawaiian Guava Cake Cupcakes Recipe
Get ready to whip up a batch of incredibly moist and flavorful cupcakes that are surprisingly simple to make! The beauty of this Delicious Mini Hawaiian Guava Cake Cupcakes Recipe lies in its ease of execution, promising a soft, tender crumb with an unmistakable tropical guava punch. You’ll love the rich, creamy frosting that perfectly complements the fruity cake. Preparation time is approximately 20 minutes for prep and 35-40 minutes for baking, plus cooling and frosting time.
Step-by-Step Instructions
1. Prepare Your Baking Station and Dry Ingredients:
Preheat your oven to 350°F (175°C). Line mini muffin tins with mini cupcake liners. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside.
2. Cream the Butter and Sugar:
In a large bowl, use an electric mixer (handheld or stand mixer) to cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes. This process incorporates air, which helps make your cupcakes light.
3. Incorporate Wet Ingredients (Eggs, Vanilla):
Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.
4. Alternate Dry and Wet Ingredients:
In a small bowl or liquid measuring cup, whisk together the guava nectar, buttermilk, and sweetened cream of coconut. With your mixer on low speed, gradually add the dry ingredients to the butter mixture in three additions, alternating with the wet ingredients in two additions, beginning and ending with the dry ingredients. For example: add one-third of the flour mixture, mix until just combined, then add half of the liquid mixture, mix, add another third of the flour, mix, add the remaining liquid, mix, and finally add the last of the flour mixture and mix until just smooth. Be careful not to overmix, as this can result in tough cupcakes.
5. Fill the Cupcake Liners:
Spoon the batter evenly into the prepared mini cupcake liners, filling each about two-thirds full. The batter will be relatively thick.
6. Bake the Cupcakes:
Bake for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The baking time will vary slightly depending on your oven. Avoid overbaking to ensure maximum moistness.
7. Cool the Cupcakes:
Let the cupcakes cool in the mini muffin tins for about 5-10 minutes before carefully transferring them to a wire rack to cool completely. This is crucial before frosting; warm cupcakes will melt the frosting.
8. Make the Guava Cream Cheese Frosting:
While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened cream cheese and softened unsalted butter together with your electric mixer until smooth and creamy.
9. Add Frosting Ingredients:
Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated. Once all the powdered sugar is added and the mixture is smooth, beat in the mashed guava paste and vanilla extract until well combined and the frosting is a pale pinkish hue and has a delightful guava aroma. If the frosting is too thick, add 1-2 tablespoons of guava nectar, a tablespoon at a time, until you reach your desired consistency.
10. Frost the Cupcakes:
Once the cupcakes are completely cool, pipe or spread the guava cream cheese frosting onto each cupcake. You can use a piping bag with a star tip for a decorative finish, or simply use a spatula for a more rustic look.
11. Garnish (Optional):
If desired, sprinkle toasted shredded coconut over the frosting, or add a thin slice of fresh guava for an extra burst of tropical flavor and visual appeal.
Why You’ll Love This Delicious Mini Hawaiian Guava Cake Cupcakes Recipe
You’ll fall head over heels for these Delicious Mini Hawaiian Guava Cake Cupcakes Recipe because they offer an authentic taste of the islands in every bite. The star of the show is undoubtedly the vibrant, sweet, and slightly tangy guava flavor, infused generously into a tender, moist cupcake that’s a delightful departure from your everyday vanilla or chocolate. Unlike store-bought treats that often lack soul, these cupcakes are bursting with fresh, homemade goodness, making them a cost-effective way to impress guests or treat yourself without breaking the bank. The creamy guava-infused cream cheese frosting is the perfect partner, adding a luscious richness that elevates these mini cakes to dessert perfection, making them feel truly special.
Imagine biting into one of these little gems – the soft cake yielding to a swirl of tangy-sweet frosting, all with that unmistakable aroma of ripe guava. It’s a sensory experience that transports you directly to a Hawaiian luau, a far cry from the denser texture of a typical pound cake or the sometimes artificial taste of other fruit-flavored baked goods. Plus, the mini size makes them perfect for sharing, party favors, or simply enjoying a guilt-free indulgence. Don’t just dream of tropical flavors; bring them to your kitchen by whipping up this delightful Delicious Mini Hawaiian Guava Cake Cupcakes Recipe today and share the sunshine!
Storing and Reheating Tips
Properly storing your Delicious Mini Hawaiian Guava Cake Cupcakes Recipe is key to maintaining their freshness and delicious flavor.
Refrigeration:
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3-4 days.
- If your cupcakes are unfrosted, they can be stored at room temperature in an airtight container for up to 2 days, but refrigeration is recommended for longer storage, especially in warmer climates, to prevent the frosting from becoming too soft.
- To prevent frosting from smudging, place a piece of parchment paper between layers of cupcakes if stacking them within the container.
Freezing:
- Unfrosted Cupcakes: For best results, freeze unfrosted cupcakes. Allow them to cool completely. Place them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a heavy-duty freezer bag or airtight container. They will keep well in the freezer for up to 2 months.
- Frosted Cupcakes: While possible, freezing frosted cupcakes can sometimes affect the texture of the frosting upon thawing. If you must freeze frosted cupcakes, ensure they are fully cooled. Freeze them on a baking sheet until the frosting is firm, then carefully transfer them to an airtight container, using parchment paper to separate layers if needed. They are best consumed within 1-2 weeks if frosted.
- Reheating/Thawing: To thaw, remove cupcakes from the freezer and let them come to room temperature on a wire rack. This typically takes 1-2 hours for unfrosted cupcakes. If thawing frosted cupcakes, allow them to thaw in the refrigerator overnight to minimize condensation and maintain frosting integrity. They do not require reheating.
Final Thoughts
This Delicious Mini Hawaiian Guava Cake Cupcakes Recipe is a delightful adventure for your taste buds, offering a unique tropical twist that’s both easy and incredibly rewarding. Gather your ingredients, embrace the sweet aroma of guava, and get ready to bake a batch of sunshine that everyone will adore!
Delicious Mini Hawaiian Guava Cake Cupcakes Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line mini muffin tins with mini cupcake liners. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside.1.5 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon baking soda, 0.25 teaspoon salt
- In a large bowl, use an electric mixer (handheld or stand mixer) to cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes. This process incorporates air, which helps make your cupcakes light.0.5 cup unsalted butter, softened, 1 cup granulated sugar
- Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.2 large eggs, at room temperature, 1 teaspoon vanilla extract
- In a small bowl or liquid measuring cup, whisk together the guava nectar, buttermilk, and sweetened cream of coconut. With your mixer on low speed, gradually add the dry ingredients to the butter mixture in three additions, alternating with the wet ingredients in two additions, beginning and ending with the dry ingredients. For example: add one-third of the flour mixture, mix until just combined, then add half of the liquid mixture, mix, add another third of the flour, mix, add the remaining liquid, mix, and finally add the last of the flour mixture and mix until just smooth. Be careful not to overmix, as this can result in tough cupcakes.0.5 cup guava nectar, 0.5 cup buttermilk, at room temperature, 0.5 cup sweetened cream of coconut, 1.5 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon baking soda, 0.25 teaspoon salt, 0.5 cup unsalted butter, softened, 1 cup granulated sugar
- Spoon the batter evenly into the prepared mini cupcake liners, filling each about two-thirds full. The batter will be relatively thick.
- Bake for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The baking time will vary slightly depending on your oven. Avoid overbaking to ensure maximum moistness.
- Let the cupcakes cool in the mini muffin tins for about 5-10 minutes before carefully transferring them to a wire rack to cool completely. This is crucial before frosting; warm cupcakes will melt the frosting.
- While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened cream cheese and softened unsalted butter together with your electric mixer until smooth and creamy.8 ounces cream cheese, softened, 0.5 cup unsalted butter, softened
- Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated. Once all the powdered sugar is added and the mixture is smooth, beat in the mashed guava paste and vanilla extract until well combined and the frosting is a pale pinkish hue and has a delightful guava aroma. If the frosting is too thick, add 1-2 tablespoons of guava nectar, a tablespoon at a time, until you reach your desired consistency.3 cups powdered sugar, sifted, 0.25 cup guava paste, softened and mashed smooth, 0.5 teaspoon vanilla extract, 1-2 tablespoons guava nectar
- Once the cupcakes are completely cool, pipe or spread the guava cream cheese frosting onto each cupcake. You can use a piping bag with a star tip for a decorative finish, or simply use a spatula for a more rustic look.
- If desired, sprinkle toasted shredded coconut over the frosting, or add a thin slice of fresh guava for an extra burst of tropical flavor and visual appeal.Toasted shredded coconut, Fresh guava slices