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

In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Set aside.

In a large mixing bowl, cream together ½ cup of softened butter and 1 cup of granulated sugar until light and fluffy.

Beat in 2 large eggs one at a time, followed by 1 teaspoon of vanilla extract, 1 cup of milk, and ¾ cup of mango purée until combined.

Gradually mix in the dry ingredients until just combined, being careful not to overmix.

Fill each cupcake liner about ¾ full with batter and bake for 18-20 minutes.

Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

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

In a large bowl, beat together ½ cup of softened butter, 4 cups of powdered sugar, 1 teaspoon of vanilla extract, and 2 tablespoons of heavy cream until light and fluffy.

Divide the frosting and mix in mango purée and pink food coloring to create a sunset effect.

Pipe the frosting onto cooled cupcakes, starting from the outer edge and working inward.

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