Guava Glazed Cream Cheese Cupcakes

Guava glazed cream cheese cupcake with pink cake, cream cheese topping, guava glaze, and shredded coconut on an opened wrapper

Guava Glazed Cream Cheese Cupcakes

Inspired by Hawaiian guava cake, these guava glazed cream cheese cupcakes feature soft pink cake, a creamy cheesecake-like layer, and a glossy guava topping finished with coconut. This easy shortcut version uses cake mix and guava nectar to recreate the classic flavors in cupcake form.

Course Dessert

Cuisine American

Keyword baby shower cupcakes, cream cheese cupcakes, guava cupcakes, guava dessert, guava glazed cream cheese cupcakes, Hawaiian guava cake cupcakes, pink cupcakes, tropical cupcakes

Prep Time 30

Cook Time 15

Chilling 1 20

Total Time 2 5

Servings cupcakes

Calories 225kcal

Author Cathy Pollak

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.

If you’re making these Guava Glazed Cream Cheese Cupcakes, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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