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

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.

In a large mixing bowl, cream the softened unsalted butter and granulated sugar together for 3-5 minutes.

Add the eggs, one at a time, along with the vanilla extract, then mix in the milk and mango purée.

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

Spoon the batter into the prepared cupcake liners, filling them about ¾ full and bake for 18-20 minutes.

Let the cupcakes cool in the tin for about 5 minutes before transferring them to a wire rack.

Create a well in the center of each cupcake and fill it with a teaspoon of strawberry jam.

In a clean mixing bowl, beat the softened butter until creamy, then gradually add powdered sugar, vanilla extract, and heavy cream.

Divide the frosting into three bowls, mixing mango purée in one and strawberry purée in another.

Using a piping bag, swirl each color of frosting onto the cooled cupcakes, garnishing with a slice of fresh fruit.