Guava glazed cream cheese cupcakes combine soft pink cake, a creamy cheesecake-like layer, and a shiny guava topping. Inspired by Hawaiian guava cake, they’re topped with guava glaze and coconut.
Guava Glazed Cream Cheese Cupcakes Inspired by Hawaiian Guava Cake
My guava glazed cream cheese cupcakes are inspired by Hawaiian guava cake, a dessert I grew up seeing in bakery cases throughout Hawaii. Known for its pink chiffon cake, creamy topping, and guava glaze, that looked almost too cheerful while sitting behind the glass. This easy cupcake version keeps those same flavors while using cake mix and guava nectar to simplify the process.
When I was little, there was a bakery in Hawaii that sold this bright pink guava cake, and every time we walked into that place, that’s what I wanted.
I had no interest in this cake because it was guava. I probably didn’t even know what guava was. I insisted on it because it was pink. At that age, pink was the driver of most of my decisions. Pink clothes, pencils, notebooks, shoes, hair bows, clothes for my dolls, the list was endless. If there were two desserts available and one of them was pink, there wasn’t a question which I was getting. In my mind, nothing pink could taste bad.
I remember pressing my face up against the glass looking at that cake. It was famous in Hawaii, even though guava isn’t even native there. Guava may not be native to Hawaii, but good luck separating the two now. These days it’s hard to distinguish Hawaiian bakeries from guava cake.
These days, when I think about guava, it’s filed completely differently. I think about my time spent in Miami’s Little Havana and Puerto Rico, eating warm guava pastelitos and drinking café con leche. That’s probably my favorite way to eat guava. But when I was little, none of that mattered. The flavor was secondary. The color was doing the driving.
I might not have revisited this recipe if it weren’t for the impressive amount of emails I get asking for pink desserts. There is a need for pink cakes for birthdays, pink cupcakes for baby showers, pink desserts for gender reveals, and pink treats for bridal showers. But more importantly, everyone wants something that looks cute and is easily served, without requiring an entire weekend to make. Every time I open one of those emails, I think, “Girls really do love pink food.” And maybe that’s why my petal pink cosmopolitan has always been so popular. Girls want pink drinks too. That one happens to deliver on flavor as well.
And I get it. Because when I think about pink desserts, my mind still goes straight back to that bakery in Hawaii.
Making a perfectly pink guava chiffon cake from scratch is tricky, which is what sent me looking for a shortcut. First of all, access to fresh guavas is one of the biggest issues. And even if you can get them, you will end up with more of a washed-out color than pastel pink. Depending on your screen settings, the cupcakes may appear more peach than pink, but they have a soft pastel pink color in person. Strawberry cake mix gives the cupcakes the signature pink color I wanted, guava nectar infuses the flavor, and the cake I used to stare at through bakery glass becomes something easy enough to make for a shower, birthday party, or any excuse that calls for a pink dessert.
Between the cream cheese layer, guava glaze, and coconut on top, the finished cupcakes taste much closer to Hawaiian guava cake than the ingredient list might suggest.
What Makes These Different
- It’s pretty obvious these aren’t traditional cupcakes with a swirl of frosting on top. They have three distinct layers…a soft pink cake, a creamy cream cheese layer, and a guava glaze. Together, they feel more like a slice of Hawaiian guava cake than a standard cupcake.
- They’re inspired by Hawaiian guava cake, the pink bakery cake known for its chiffon-like texture, cream topping, and guava layer. I thought turning it into cupcakes would make it easier to serve for birthdays, baby showers, bridal showers, and other gatherings where individual desserts make entertaining simpler.
- The shortcut ingredients do have a purpose. Strawberry cake mix creates the pink color you’re expecting from Hawaiian guava cake, while guava nectar drives the flavor. Together, they create the look and flavor of the original without requiring fresh guava or a scratch-made chiffon cake.
Ingredients
- Strawberry cake mix – Creates the soft pink color associated with Hawaiian guava cake while providing an easy shortcut for the cupcake base.
- Guava nectar – Adds guava flavor to both the cupcakes and the topping. Make sure to use pink guava nectar for the prettiest color. I listed a handful of brands in the recipe card that produce the bright pink color associated with Hawaiian guava cake.
- Eggs – Bind everything together.
- Coconut oil – For moisture and it does add a subtle tropical flavor that goes well with the guava.
- Granulated sugar – Sweetens the guava topping and the cream cheese layer.
- Cornstarch – Thickens the guava glaze so it spreads neatly over the cupcakes instead of soaking into the cream cheese layer or running down the sides of the cupcake.
- Water – Combined with the cornstarch to create a slurry that thickens the guava glaze.
- Cream cheese – For the creamy middle layer that balances the sweetness of the cake and guava topping.
- Vanilla extract – Adds flavor to the cream cheese layer without competing with the guava.
- Cool Whip – Lightens the cream cheese layer and gives it a soft, fluffy texture.
- Sweetened shredded coconut – Optional, but I love the way it complements both the guava and cream cheese while adding a little texture.
How to Make Guava Glazed Cream Cheese Cupcakes
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (bake the cupcakes)
Preheat the oven to 350°F and line two standard muffin pans with cupcake liners. Mix the strawberry cake mix, guava nectar, eggs, and coconut oil until smooth. Fill the liners about halfway full and bake until the cupcakes spring back lightly when touched. Let them cool completely before moving on. Fully cooled cupcakes make it much easier to keep the layers distinct. - Step Two (make the guava glaze)
Combine the guava nectar and sugar in a saucepan and bring it to a boil. Whisk together the cornstarch and water, then stir it into the guava mixture. Continue cooking until it thickens enough to coat a spoon. Refrigerate until completely cooled. It will continue to thicken as it chills. - Step Three (make the cream cheese layer)
Beat the cream cheese until smooth, then mix in the sugar and vanilla. Fold in the Cool Whip until no streaks remain. You’re looking for a light, creamy mixture that’s easy to spread over the cupcakes. - Step Four (assemble the cupcakes)
Spread the cream cheese mixture over the cooled cupcakes and refrigerate them for a few minutes to help the layer firm up. Spoon the cooled guava glaze over the top and spread it to the edges. Finish with shredded coconut if you’re using it, then refrigerate until ready to serve.
Recipe Tips
- Use pink guava nectar. The flavor is similar to white guava nectar, but the color is what helps create that classic Hawaiian guava cake look.
- Use full-fat cream cheese. Reduced-fat versions create a softer cream cheese layer and do not taste the same.
- Don’t overfill the cupcake liners. You want to leave room for the cream cheese layer and guava glaze.
- Let the cupcakes cool completely before adding the cream cheese layer. Even a little warmth can soften the topping and make the layers harder to keep distinct.
- Chill the cream cheese layer before adding the guava topping. A short trip to the refrigerator helps the guava topping sit neatly on top instead of blending into the cream cheese layer.
- Let the guava glaze cool completely before topping the cupcakes. Warm glaze can soften the cream cheese layer and make the layers blend together.
Storage
- Store the cupcakes covered in the refrigerator for up to 4 days. Because of the cream cheese layer, they should be kept refrigerated until serving.
- If you’re planning ahead, bake the cupcakes a day in advance and keep them covered. Add the cream cheese layer and guava glaze the following day.
- The unfrosted cupcakes freeze well for up to 2 months. I don’t recommend freezing them once the cream cheese layer and guava glaze have been added since the texture can change after thawing.
FAQs
- What is Hawaiian guava cake?
Hawaiian guava cake is a well-known bakery dessert made with pink cake, a creamy topping, and a guava layer. - Can I use guava juice instead of guava nectar?
You can, but guava nectar has a slightly richer flavor and thicker consistency, which is why I prefer it. Guava juice will still work. - Why is there strawberry cake mix in a guava recipe?
The strawberry cake mix is what gives you the soft pink color associated with Hawaiian guava cake. The guava nectar adds the flavor while the cake mix helps achieve the signature look. - Can I make this as a cake instead of cupcakes?
Yes. The batter, cream cheese layer, and guava glaze can be assembled as a cake instead of cupcakes. You’ll just need to adjust the baking time based on the size of the pan. - Do these taste like strawberry cupcakes?
Not really. The strawberry mix contributes more color than flavor. Once the guava nectar, cream cheese layer, and guava glaze are added, guava becomes the flavor that stands out.
From My Kitchen Notes
Observations about choosing.
- Pink was not just a color to me. I think it was a business plan.
- Little girls rarely ask for plain looking desserts.
- The things I wanted as a child usually made more sense than I gave them credit for.
- The color of something has talked me into more decisions than logic ever has.
- I’ve noticed my childhood preferences never really left. They learned a new vocabulary.
- The older I get, the more I appreciate things that know exactly what they are.
- Not every craving starts with flavor. Sometimes it starts with seeing something and deciding life would be better if it belonged to you.
- I spent a lot of time thinking I liked guava cake. Looking back, I mostly liked pink.
- Orange is now my favorite color, and in certain light, these cupcakes have a peachy-pink glow, which feels almost serendipitous at this point.
- There are worse reasons to choose something than joy.
- Some things have earned their place in my life through excellence. Others got there because they made five-year-old me lose my mind.
- The shortest distance between wanting something and justifying it is usually about three seconds.
- I know everyone says looks aren’t everything and I agree, except while choosing cupcakes.
- I used to think wanting something was the interesting part. It turns out understanding why took a lot longer.
- Some things get your attention one way and keep it another.
- The first reason I wanted that cake wasn’t the real reason. It was the first one I knew how to name.
- Being drawn to something and understanding why are often years apart.
- The things that catch your eye aren’t always the things that keep coming up in your life. But sometimes they are.
- I’ve stopped talking myself out of what I like.
- Lately, a surprising number of important things begin with, “I don’t know why, but…”
- Curiosity has a longer shelf life than I’ve realized.
- Sometimes the thing that gets picked first stays for a very long time.
- It turns out “because I liked it” is a more durable reason than people give it credit for.
- I used to think I wanted the cake because it was pink. That was true. It just wasn’t the whole story.
More Desserts That Start With a Shortcut
- Coconut Poke Cake – Soaked with cream of coconut.
- Strawberry Dump Cake – Cake mix and pie filling.
- Piña Colada Cupcakes with Coconut Whipped Cream – Pineapple, coconut, and cake mix.
- Chocolate Chip Cookie Dough Crust Cheesecake – Cheesecake with a cookie dough crust.
- Easy Strawberry Shortcake – A shortcut summer dessert classic with refrigerated biscuits.
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Guava Glazed Cream Cheese Cupcakes
Equipment
- Stand Mixer or hand mixer. Mixes the cupcake batter and whips the cream cheese layer until smooth.
- 2 12-Count Muffin Tin Needed to bake all 24 cupcakes at the same time.
- cupcake liners Prevent sticking and makes the cupcakes easy to serve.
- Saucepan (medium). Used to cook and thicken the guava glaze.
- mixing bowls (small). For whisking the cornstarch slurry.
- whisk Helps create a smooth guava glaze without lumps.
- cooling rack So cupcakes can cool before glazing.
- small offset spatula or spoon. Makes it easier to spread the cream cheese layer over each cupcake.
Ingredients
Cupcakes:
- 1 box (15.25 / 432 g) strawberry cake mix
- 1½ cups (360 ml) guava nectar preferably pink, (Goya, Grown Right, Sunberry Farms, Hawaiian Sun and Jans Pink - have pink juice)
- 3 large eggs
- ⅓ cup (80 ml) coconut oil melted
Guava Glaze:
- 1 cup (240 ml) guava nectar preferably pink (Goya, Grown Right, Sunberry Farms, Hawaiian Sun and Jans Pink - have pink juice)
- ¼ cup (50 g) granulated sugar
- 2 tbsps (16 g) cornstarch
- 2 tbsps (30 ml) water
Cream Cheese Layer:
- 10 oz (283 g) full fat, block cream cheese softened
- ½ cup (100 g) granulated sugar
- 1 tsp (5 ml) vanilla extract
- 8 oz (226 g) Cool Whip thawed
Garnish:
- 3 tbsps (15 g) sweetened shredded coconut optional
Instructions
- Preheat the oven to 350°F (175°C). Line two standard muffin pans with cupcake liners.
- In the bowl of a stand mixer, combine the strawberry cake mix, guava nectar, eggs, and coconut oil. Mix on low speed for 30 seconds. Scrape down the sides of the bowl, then beat on medium-high speed for 2 minutes until smooth. (Ignore the ingredients and directions on the back of the cake mix box.)1 box (15.25 / 432 g) strawberry cake mix, 1½ cups (360 ml) guava nectar, 3 large eggs, ⅓ cup (80 ml) coconut oil
- Fill each cupcake liner about halfway full. Bake for 15 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean. Transfer the cupcakes to a wire rack and cool completely.
- To make the guava glaze, combine the guava nectar and sugar in a medium saucepan over medium heat and bring to a boil. In a small bowl, whisk together the cornstarch and water until smooth. Remove the guava mixture from the heat and whisk in the cornstarch slurry. Return to the heat, bring back to a boil, and cook for 1 minute, stirring constantly, until thickened. Refrigerate until completely cooled.1 cup (240 ml) guava nectar, ¼ cup (50 g) granulated sugar, 2 tbsps (16 g) cornstarch, 2 tbsps (30 ml) water
- For the cream cheese layer, beat the cream cheese until smooth and fluffy. Add the sugar and vanilla extract and mix until fully combined. Fold in the thawed Cool Whip until no streaks remain.10 oz (283 g) full fat, block cream cheese, ½ cup (100 g) granulated sugar, 1 tsp (5 ml) vanilla extract, 8 oz (226 g) Cool Whip
- Spread an even layer of the cream cheese mixture over each cooled cupcake. Refrigerate for 20 to 30 minutes, or until the topping has firmed slightly.
- Spoon the cooled guava glaze over the cream cheese layer, spreading it evenly across the top of each cupcake. Sprinkle with shredded coconut, if desired.3 tbsps (15 g) sweetened shredded coconut
- Refrigerate until ready to serve.
Notes
- Pink guava nectar will give the cupcakes and glaze the most vibrant color.
- Allow the cupcakes to cool completely before adding the cream cheese layer to prevent melting.
- The guava glaze must be fully chilled before assembling the cupcakes or it can soften the cream cheese layer.
- Store covered in the refrigerator for up to 4 days.
- For the cleanest layers, chill the assembled cupcakes for at least 1 hour before serving.
Nutrition
Have you made these Guava Glazed Cream Cheese Cupcakes? I’d love to hear how they turned out – leave a comment below and let me know.
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