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

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

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then mix in vanilla extract.

Gradually mix in the dry ingredient mixture and milk, alternating between the two.

Fold in the chopped strawberries and mango pieces, along with optional orange zest.

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Bake for 18-20 minutes until golden brown and a toothpick inserted comes out clean.

Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.

In a mixing bowl, beat softened butter until creamy, gradually adding powdered sugar until combined.

Incorporate the mango puree, strawberry puree, vanilla extract, and a pinch of salt, beating until fluffy.

Frost the cooled cupcakes with the creamy frosting and add any additional toppings as desired.