Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.

In a large mixing bowl, combine the strawberry cake mix, 1 ⅓ cups of guava juice, eggs, and coconut oil. Mix on low speed for 30 seconds, then on medium for 2 minutes until smooth.

Fill cupcake liners about one-third full with the batter. Bake for 19-22 minutes, or until a toothpick comes out clean.

Remove from oven and cool on a wire rack for 20-30 minutes.

In a saucepan, bring 2 cups of guava juice and ½ cup of sugar to a boil. Mix cornstarch and water in a bowl to create a slurry, then whisk it into the boiling mixture. Let cool in the refrigerator.

Beat the softened cream cheese until fluffy. Gradually add ¼ cup of sugar and vanilla extract. Fold in Cool Whip until smooth and chill.

Spread the cream cheese mixture on top of each cooled cake. Chill for 15-20 minutes.

Spoon the cooled guava glaze over each cake and return to the refrigerator for 30 minutes before serving.