Combine 2 cups of guava juice and ½ cup of sugar in a saucepan. Bring to a boil over medium heat.

In a separate bowl, whisk together ¼ cup of cornstarch and 3 tablespoons of water until smooth.

Once the juice mixture is boiling, slowly stir in the cornstarch mixture, continuing to boil until thickened (about 1-2 minutes). Remove from heat and let cool in the refrigerator.

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

In a large mixing bowl, combine the strawberry cake mix, 1 cup of guava juice, and 3 room-temperature eggs. Add ⅓ cup of coconut oil. Mix on low speed until just combined, then increase to medium speed for 2 minutes until smooth.

Fill each cupcake liner about one-third full.

Place the cupcake pan in the preheated oven and bake for 19-22 minutes, or until a toothpick inserted comes out clean.

Once done, remove from the oven and let cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

In a mixing bowl, beat 6 ounces of softened cream cheese until fluffy, about 2-3 minutes.

Gradually add ¼ cup of sugar and 1 teaspoon of vanilla extract, blending until smooth.

Gently fold in 6 ounces of thawed Cool Whip until just combined.

Refrigerate the frosting until ready to use.

Once the cupcakes are completely cool, generously spread the cream cheese frosting on top of each one.

Refrigerate for about 15-20 minutes to allow the frosting to set.

Spoon the cooled guava gel on top of each frosted cupcake.