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

In a bowl, whisk together 2 cups of all-purpose flour, 1.5 teaspoons of baking powder, 0.5 teaspoon of baking soda, and 0.5 teaspoon of salt until combined.

Beat together 0.5 cup of unsalted butter and 1 cup of granulated sugar until light and fluffy. Add 2 large eggs one at a time, mixing well after each addition. Blend in 1 teaspoon of vanilla extract.

Incorporate 0.5 cup of ripe mango puree, 0.5 cup of Greek yogurt, and 0.25 cup of mango juice into the butter-sugar mixture and mix until smooth.

Gradually fold the dry mixture into the wet mixture until just combined. Fill cupcake liners about two-thirds full.

Bake for 16–18 minutes or until a toothpick comes out clean. Cool in the pan for a few minutes before transferring to a wire rack.

For the filling, combine 0.5 cup of strawberry preserves and 1 tablespoon of cornstarch in a saucepan. Heat until thickened, then let cool.

Core the cooled cupcakes and fill them with the strawberry filling.

Make the frosting by beating 1 cup of softened unsalted butter, then adding 4 cups of powdered sugar and 3 tablespoons of heavy cream until smooth.

Divide frosting and color with gel colors. Pipe onto cupcakes to create a colorful sunset effect.

Garnish with fresh fruit slices.