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

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.

In a large mixing bowl, beat the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add the large eggs one at a time, beating well after each addition, then pour in the vanilla extract and mix until smooth.

Gently fold in the ripe mango puree, Greek yogurt, and mango juice into your butter-sugar-egg mixture.

Gradually add the dry mixture to the wet, folding softly until just combined.

Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full. Bake for 16-18 minutes.

While the cupcakes bake, make the strawberry filling by heating the strawberry preserves with cornstarch until thickened.

Once cooled, use a knife to core the center of each cupcake and fill with the cooled strawberry filling.

To make the frosting, beat the softened butter, gradually add the powdered sugar and heavy cream until smooth.

Divide the frosting and color with gel colors; pipe onto the cupcakes to create a stunning sunset effect.

Garnish each cupcake with fresh fruit slices before serving.