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

Mix strawberry cake mix, guava juice, eggs, and melted coconut oil in a bowl, blending at low speed for 30 seconds before increasing to medium for 2 minutes.

Spoon the batter into the cupcake liners, filling each one about one-third full. Bake for 19-22 minutes until golden brown.

Cool the cakes in the pan for 10 minutes before transferring them to a wire rack to cool completely.

In a saucepan, combine guava juice and sugar over medium heat until sugar dissolves. Mix cornstarch with cold water and add to the mixture. Stir until thickened, then let cool.

Beat cream cheese until fluffy, then add sugar and vanilla extract. Fold in Cool Whip and refrigerate.

Frost the cooled cakes with the cream cheese frosting.

Drizzle the guava glaze over the frosted cakes just before serving.