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

In a medium bowl, whisk together 1 and ¾ cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt until well combined.

In another bowl, cream together ½ cup of softened butter and 1 cup of granulated sugar until light and fluffy, about 3-5 minutes.

Beat in 2 large eggs one at a time, followed by 1 teaspoon of vanilla extract, ½ cup of milk, and ½ cup of mango purée.

Gradually add the dry ingredients to the wet mixture, folding gently.

Spoon the batter into the prepared cupcake liners, filling each about ¾ full.

Bake for 18-20 minutes, or until a toothpick comes out clean.

Once baked, cool completely and fill each cupcake with a dollop of strawberry jam.

Beat together ½ cup of softened butter and 3 cups of powdered sugar until creamy.

Color the frosting by dividing into three bowls adding ¼ cup of mango purée and strawberry purée respectively.

Using a piping bag, pipe the frosting onto each cupcake in a swirling pattern.

Garnish with slices of fresh fruit or a sprig of mint before serving.