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

Whisk together all-purpose flour, baking powder, baking soda, and salt in a large bowl.

Beat softened unsalted butter and granulated sugar together until light and fluffy. Add eggs one at a time, then mix in vanilla extract.

Incorporate ripe mango puree, Greek yogurt, and mango juice, then gradually mix in dry ingredients until just combined.

Fill each paper liner two-thirds full with the batter, then bake for 16-18 minutes until golden brown.

Prepare the strawberry filling by cooking strawberry puree and cornstarch over medium heat until thickened. Cool completely.

Core the cooled cupcakes about an inch deep, creating pockets for the strawberry filling.

Fill each cored cupcake with the strawberry mixture and replace the tops.

Beat softened butter for frosting until fluffy, then add powdered sugar alternating with heavy cream until smooth.

Color the frosting using food coloring and pipe onto cupcakes to resemble a sunset.

Garnish with fresh fruit slices.