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

In a medium bowl, whisk together 1 ¾ cups of flour, 2 teaspoons of baking powder, and ½ teaspoon of salt.

Cream together ½ cup of unsalted butter and 1 cup of granulated sugar for 3-5 minutes.

Add 2 eggs and 1 teaspoon of vanilla extract, mix, then add ½ cup of milk and ¾ cup of mango purée.

Gradually add the dry mixture to the wet mixture, mixing gently.

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

Cool completely on a wire rack.

Fill each cupcake with strawberry jam using a piping bag or small knife.

Beat ½ cup of softened butter until creamy and gradually add 2 cups of powdered sugar and ¼ cup of heavy cream.

Divide frosting into three bowls and mix in mango purée and strawberry purée for color.

Pipe the frostings side by side onto each cupcake to create a sunset effect.