Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a stand mixer, cream the softened butter and granulated sugar until light and fluffy (about 3 minutes).

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

Alternately add the dry ingredients and the milk, beginning and ending with the dry ingredients. Mix just until combined.

Gently fold in the finely diced mango.

Divide batter evenly among the cupcake liners (about 2/3 full) and bake for 18-22 minutes until a toothpick comes out clean. Cool completely.

For the frosting, pulverize the freeze-dried strawberries in a blender until fine. Sift to remove seeds.

Beat the softened butter until creamy. Gradually add powdered sugar, strawberry powder, and heavy cream. Whip until light and fluffy.

Pipe swirls of strawberry buttercream onto cooled cupcakes. Garnish each with a fresh strawberry half, a mango slice, and edible red pearls.