Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with colorful paper liners.

In a bowl, whisk together 1.5 cups of all-purpose flour, 1 teaspoon of baking powder, 0.5 teaspoon of baking soda, and 0.5 teaspoon of salt.

Cream together 0.5 cups of softened unsalted butter and 1 cup of granulated sugar until light and fluffy. Add 2 large eggs one at a time and 1 teaspoon of vanilla extract.

Mix together 1 cup of ripe mango puree, 0.5 cups of Greek yogurt, and 0.25 cups of mango juice. Fold into the butter mixture.

Gradually add the dry mixture to the wet mixture, alternating with 0.5 cups of mango juice until just combined.

Fill the cupcake liners two-thirds full and bake for 16-18 minutes or until a toothpick comes out clean.

In a saucepan, combine 0.5 cups of strawberry preserves and 1 tablespoon of cornstarch over medium heat until thick. Allow to cool.

Core a small section from each cupcake and fill with the strawberry mixture, then replace tops.

Beat 0.5 cups of butter, gradually add 2 cups of powdered sugar and 0.25 cups of heavy cream until smooth. Add another 0.25 cups of mango puree.

Divide frosting for coloring with gel colors. Pipe swirls atop cupcakes and garnish with slices of fresh mango and strawberries.