Preheat your oven to 350°F (175°C) and place cupcake liners in the muffin tin.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

In a separate bowl, beat the unsalted butter and granulated sugar until light and fluffy, then add eggs one at a time and mix in the vanilla.

Gently mix in mango puree, Greek yogurt, and mango juice into the creamed butter mixture.

Gradually fold the dry ingredients into the wet mixture until no flour streaks remain.

Fill each cupcake liner about two-thirds full with the batter and bake for 16-18 minutes.

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

Core and fill the cooled cupcakes with strawberry filling, then replace tops.

Beat remaining unsalted butter, add powdered sugar, and mix in heavy cream to create the frosting.

Divide the frosting and tint with gel colors before piping onto cupcakes.