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

In a bowl, whisk together flour, baking powder, and salt.

In another bowl, cream the softened butter and sugar until it’s light and fluffy.

Beat in the eggs and add vanilla. Then mix in milk and mango purée.

Gradually add the dry ingredients until just combined.

Fill the cupcake liners about three-quarters full. Bake for 18–20 minutes until golden and set. Let them cool completely.

Once cooled, use a piping bag or small knife to fill the center of each cupcake with strawberry jam.

Beat the butter until creamy, then gradually mix in powdered sugar.

Add vanilla and heavy cream, mixing until smooth and fluffy.

Divide the frosting into three bowls, add mango purée to one and strawberry purée to another, leaving one plain.

Place each color side by side in a piping bag to create a 'sunset swirl.'

Pipe the frosting onto the cupcakes in beautiful swirls.

Optional: Garnish with a small slice of strawberry or mango for added flair.