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

In a medium bowl, whisk together 1.5 cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt. Set aside.

In a large bowl, beat together 0.5 cups of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-5 minutes.

Add 2 eggs and 2 teaspoons of vanilla extract, then mix in 0.5 cups of milk and 0.5 cups of mango purée until combined.

Gradually fold in the dry ingredients until just combined, being careful not to overmix.

Scoop the batter into the cupcake liners, filling them ¾ full, and bake for 18-20 minutes.

Once baked, cool the cupcakes and fill each with strawberry jam using a pastry bag.

For the frosting, beat 0.5 cups of softened butter, gradually add 2 cups of powdered sugar, then mix in 2 tablespoons of heavy cream and 1 teaspoon of vanilla until fluffy.

Divide the frosting into three bowls, mixing mango purée in one and strawberry purée in another for color.

Pipe the three colors of frosting onto each cupcake to create a sunset swirl.