Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
In a large mixing bowl, whisk together the sifted flour and sugar until evenly combined. The mixture should look slightly fluffy and uniform.
Pour the melted butter into the dry ingredients and stir until the mixture is crumbly and resembles coarse sand.
Add the eggs one at a time, whisking well after each addition to incorporate air and create a smooth batter.
Fold in the mango and strawberry purees gently, just until the color is evenly distributed; the batter will be slightly streaky but still pourable.
Add the vanilla extract and lime zest, mixing briefly to infuse the batter with citrusy aroma and freshness.
Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to give them room to rise.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean and the cupcakes are golden around the edges.
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack.
While the cupcakes cool, prepare the frosting by beating softened butter with powdered sugar until smooth and creamy. Add lime juice a little at a time to reach your desired tanginess.
Frost the completely cooled cupcakes with the citrus frosting, spreading evenly or piping for a decorative touch. Garnish with a small piece of fresh fruit or a lime zest twist if desired.
Serve the cupcakes fresh for a bright, fruity treat that captures summer’s essence in every bite.
