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

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

Beat room temperature unsalted butter and granulated sugar until light and fluffy. Add eggs one at a time, then blend in vanilla extract.

Gradually mix in ripe mango puree, Greek yogurt, and mango juice until fully incorporated. Slowly fold in the dry ingredients.

Scoop batter into muffin tins, filling each liner about two-thirds full. Bake for 16-18 minutes or until a toothpick comes out clean.

In a saucepan over medium heat, combine strawberry preserves and cornstarch, cooking until thickened. Remove from heat and cool.

Once cupcakes cool, use a knife or cupcake corer to remove the center for filling.

Spoon cooled strawberry filling into the core, then seal with the tops.

Beat one cup of softened butter until creamy, then blend in powdered sugar and heavy cream until smooth.

Divide frosting into bowls and tint with gel food colors to create sunset effects. Fill a piping bag.

Pipe the colored frosting onto each cupcake in a swirling motion, mimicking a sunset. Top with fresh fruit slices.

Optionally, add a sprinkle of toasted coconut for extra tropical touch.