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

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

Cream together 0.5 cups of softened unsalted butter and 1 cup of granulated sugar until light and fluffy (3-5 minutes).

Beat in 2 eggs one at a time, add 1 teaspoon of vanilla extract, 0.5 cups of milk, and 0.5 cups of mango purée.

Gradually fold the dry ingredients into the wet mixture until just combined.

Spoon the batter into the cupcake liners, filling each about ¾ full. Bake for 18-20 minutes or until a toothpick comes out clean.

Allow cupcakes to cool in the muffin tin for 5 minutes before transferring to a wire rack.

Once cool, fill the centers with strawberry jam using a piping bag or small knife.

To make frosting, beat 0.5 cups of softened butter until creamy, then add 2 cups of powdered sugar, 1 teaspoon of vanilla extract and 2 tablespoons of heavy cream.

Divide frosting into three bowls, stirring in 0.25 cups of mango purée and 0.25 cups of strawberry purée for colors.

Pipe the three colored frostings in swirls onto each cupcake.

Garnish each cupcake with slices of fresh strawberry or mango before serving.