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

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

In a large bowl, cream the softened unsalted butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each, then mix in the vanilla, milk, and mango purée.

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

Fill the cupcake liners about ¾ full with the batter and bake for 18-20 minutes.

Let the cupcakes cool for a few minutes before transferring to a wire rack.

When cooled, fill each cupcake with strawberry jam using a piping bag or small knife.

Beat the softened butter, powdered sugar, and heavy cream until light and fluffy to prepare the frosting.

Divide the frosting into three bowls; tint one with mango purée, another with strawberry purée, and leave one white.

Pipe the tinted frostings on top of the cupcakes in swirls and garnish with fresh fruit pieces.