Preheat the oven to 350°F (175°C) and prepare a muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy.

Beat in the eggs one at a time, then mix in the vanilla, milk, and mango purée until smooth.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

Scoop batter into liners, filling them ¾ full. Bake for 18-20 minutes until a toothpick comes out clean.

Allow cupcakes to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Fill each cooled cupcake with a teaspoon of strawberry jam.

Beat the butter until creamy, gradually add powdered sugar, then mix in heavy cream and vanilla until fluffy.

Divide frosting and mix mango purée into one bowl and strawberry purée into another to get vibrant colors.

Pipe the colored frosting onto each cupcake, alternating between mango and strawberry for a sunset effect.

Optionally garnish with fresh mango and strawberry slices.