Pour ½ cup (120ml) mango purée into a small saucepan over medium-low heat and stir continuously for 8–10 minutes until reduced to 3 tablespoons (45ml) and thick enough to coat the back of a spatula — pour into a small bowl, press plastic wrap directly on the surface, and cool completely to room temperature before using.

Preheat the oven to 350°F (175°C) with a rack in the middle position and line a standard 12-cup light-colored aluminum muffin tin with paper liners.

In a large bowl, whisk together 2¼ cups (270g) all-purpose flour, 1½ tsp (6g) baking powder, and ½ tsp (3g) fine sea salt for 30 full seconds until no clumps remain and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup (113g) softened unsalted butter and 1 cup (200g) granulated sugar on medium speed (speed 4 on a KitchenAid) for exactly 4 minutes until pale, fluffy, and nearly doubled in volume — set a timer and do not cut this short.

With the mixer on low, add 2 large room-temperature eggs one at a time waiting 20 seconds between each, then add 1 tsp (5ml) pure vanilla extract and increase to medium speed for 30 seconds until smooth and cohesive.

With the mixer on the lowest speed, alternate adding the dry ingredients, ½ cup (120ml) whole milk, and ½ cup (120g) full-fat sour cream in five additions (dry, milk, dry, sour cream, dry) — stop the mixer the moment the last streak of flour disappears and finish with 3–4 folds by hand with a silicone spatula.

Using a cookie scoop or ¼ cup measure, portion approximately 55–60g of batter into each lined cup until half full, then spoon 1 tsp (7g) of strawberry jam into the center of each cup and press it gently 1–2cm into the batter without stirring.

Bake at 350°F (175°C) for 18–22 minutes, starting to check at 18 minutes — the cupcakes are done when the tops spring back when lightly pressed and a toothpick inserted in the center comes out with a few moist crumbs, not wet batter.

Leave cupcakes in the tin for exactly 5 minutes, then transfer to a wire rack and cool completely to room temperature — minimum 45 minutes — before frosting.

For the strawberry buttercream, beat ½ cup (113g) softened butter for 2 minutes until pale, then add 1½ cups (180g) sifted powdered sugar in three additions on low speed, followed by 3 tbsp (15g) freeze-dried strawberry powder and a pinch of salt — beat on medium for 2 minutes, add 1–2 tbsp (15–30ml) heavy cream one tablespoon at a time until the buttercream holds a firm peak.

For the mango buttercream, beat ½ cup (113g) softened butter for 2 minutes until pale, then add 1½ cups (180g) sifted powdered sugar in three additions on low speed, followed by 3 tbsp (45ml) fully cooled mango purée reduction and a pinch of salt — beat on medium for 2 minutes and add 1 tbsp (15ml) heavy cream only if needed to reach firm-peak consistency.

Fit a large 16-inch piping bag with a Wilton 1M star tip — spoon the strawberry buttercream down one side of the bag and the mango buttercream down the opposite side, pressing each firmly against the bag wall, then twist the top closed and pipe a test swirl onto parchment to confirm both colors are flowing evenly before piping onto the cupcakes.

Pipe a tall ombre swirl onto each cooled cupcake starting from the center and spiraling outward then upward in one continuous motion, then immediately press 4–6 fresh mango cubes into the frosting and set one whole strawberry with hull intact upright in the center of the swirl.

For the optional mango coulis, combine ½ cup (120ml) mango purée, 1 tbsp (12g) granulated sugar, and 1 tsp (5ml) fresh lime juice in a small saucepan over low heat, stir for 3–4 minutes until smooth and the sugar dissolves, cool to room temperature, then drizzle in thin ribbons over the piped frosting before adding the fruit garnish.