Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.

In a separate larger bowl, cream the softened butter and granulated sugar together until light and fluffy.

Beat in the eggs one at a time along with the vanilla extract, ensuring full incorporation.

Mix in the milk and mango purée.

Gradually add the dry ingredients to the wet mixture, folding until combined.

Spoon the batter into the cupcake liners, filling each about ¾ full. Bake for 18–20 minutes or until tops are golden and a toothpick comes out clean. Cool completely.

Once cooled, hollow out a small center portion of each cupcake and fill with strawberry jam.

Beat the softened butter until creamy, then gradually add powdered sugar.

Mix in vanilla extract and heavy cream until smooth.

Divide the frosting into three bowls: leave one plain, mix one with mango purée, and the last with strawberry purée.

Place all three colored frostings side-by-side in a piping bag to create a sunset swirl effect.

Pipe the tri-colored frosting onto the cupcakes.

Garnish each cupcake with a slice of fresh strawberry or mango if desired.