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; set aside.

In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

Beat in the eggs one at a time, followed by the vanilla extract, mixing well.

Gently mix in the milk and mango purée until fully incorporated.

Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined.

Spoon the batter into the prepared cupcake liners, filling each about three-quarters full.

Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Allow to cool completely.

Fill the center of each cooled cupcake with strawberry jam using a piping bag or knife.

Beat softened butter until creamy, then gradually add powdered sugar, vanilla extract, and heavy cream until fluffy.

Divide the frosting into three bowls, adding mango purée to one, strawberry purée to another for color.

Pipe swirls of the colored frosting onto each cupcake and garnish with slices of fresh fruit.