Preheat your oven to 350°F (175°C). Line a muffin tray with cupcake liners. This makes removal and serving easier later.

In a medium bowl, sift together flour, baking powder, and salt. Set aside. Sifting ensures light, fluffy cupcakes.

In a large bowl, beat the butter and sugar using a hand or stand mixer until pale and fluffy. This step creates a smooth, soft texture.

Add eggs one at a time, beating well after each. Then mix in vanilla extract. This helps the batter combine evenly.

Add flour mixture in three parts, alternating with milk. Begin and end with flour. Mix gently to avoid overmixing.

Gently fold in mango puree using a spatula. This creates the yellow sunset base for your cupcakes. Ensure even distribution.

Spoon batter into liners, filling about two-thirds full. This allows room for rising while baking.

Bake for 18–20 minutes or until a toothpick comes out clean. Let them cool in the tray for 5 minutes before transferring to a cooling rack.

Beat butter in a bowl until creamy. Gradually add powdered sugar, strawberry puree, vanilla and salt. Mix until smooth and spreadable.

Once cupcakes are completely cool, pipe strawberry frosting on top. Create swirls to mimic a sunset effect. Garnish with small fruit pieces if desired.