Creating these delightful Strawberry Mango Cupcakes is an exciting process. Follow this straightforward guide:

1. Preheat your oven to 350°F (175°C). Prepare a cupcake pan by lining it with cupcake liners.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In another bowl, beat the softened butter until creamy. Gradually add the sugar, continuing to beat until light and fluffy.
4. Add Eggs: Beat in the eggs one at a time, ensuring each egg is well incorporated before adding the next.
5. Combine Wet Ingredients: Stir in the milk, mango puree, and vanilla extract, mixing until smooth.
6. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
7. Fold in Strawberries: Gently fold in the diced strawberries for an extra burst of flavor.
8. Fill Cupcake Liners: Pour the batter into the prepared cupcake liners, filling each about two-thirds full.
9. Bake: Place the cupcake pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool: Once baked, remove the cupcakes from the oven and allow them to cool in the pan for 10 minutes. Then, transfer them to a wire rack to cool completely.
11. Prepare the Frosting: While the cupcakes cool, beat the softened butter in a mixing bowl until smooth. Gradually add the powdered sugar and mix until well combined. Add the heavy cream, vanilla extract, and strawberry puree, mixing until fluffy and smooth.
12. Frost the Cupcakes: Once the cupcakes are completely cool, use a piping bag or a knife to frost the cupcakes with your strawberry frosting.