Procedure

• Preheat your oven to 350°F (175°C).
• Line a standard cupcake pan with paper liners.
• Whisk together all-purpose flour, granulated sugar, baking powder, and a pinch of salt in a large bowl. Set aside.
• Beat the unsalted butter in another bowl until creamy. Gradually incorporate the dry mixture until crumbly.
• Add the eggs and milk into the butter mixture. Mix gently until just combined.
• Fold in the mango puree gently.
• Scoop the batter into the prepared cupcake liners, filling each about 2/3 full.
• Dollop strawberry jam on top of each cupcake and swirl it into the batter with a toothpick.
• Bake in the preheated oven for about 18-20 minutes, or until a toothpick comes out clean.
• Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack.
• Frost with cream cheese frosting or buttercream if desired.