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

Whisk together the all-purpose flour, baking powder, and salt in a medium bowl.

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

Beat in the eggs and vanilla extract, then add the milk and mango purée until combined.

Mix in the dry ingredients gradually until just combined.

Fill the cupcake liners about ¾ full with the batter.

Bake for 18-20 minutes until a toothpick inserted comes out clean.

Cool the cupcakes on a wire rack for about 10 minutes.

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

Beat the butter until creamy, then gradually add powdered sugar, vanilla, and cream.

Divide the frosting into three bowls, keeping one plain, mixing mango purée into the second, and strawberry purée into the third.

Pipe the frosting in swirls onto the cupcakes to create the sunset effect.