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.

Cream the softened butter and granulated sugar together until light and fluffy, about 3 to 5 minutes.

Mix in the eggs one at a time and then add the vanilla extract.

Add the milk and mango purée, blending until smooth.

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

Scoop the batter into the lined muffin tin, filling each about three-quarters full and bake for 18 to 20 minutes.

Cool the cupcakes completely on a wire rack and fill them with strawberry jam.

In a clean bowl, beat butter until creamy, then gradually add powdered sugar, heavy cream, and vanilla extract to make frosting.

Divide the frosting into three bowls and color with mango and strawberry purées.

Pipe the frosting onto each cupcake in a sunset swirl pattern and garnish as desired.