Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
In a large mixing bowl, beat the softened butter and sugar together until creamy and light, about 2-3 minutes.
Add eggs one at a time, beating well after each addition. The mixture should become smooth and slightly fluffy.
Stir in vanilla extract and tequila, blending until fragrant and fully incorporated.
In a separate bowl, whisk together the flour until well mixed.
Add the dry flour mixture to the wet ingredients in three parts, alternating with the milk, and fold gently to combine. Be careful not to overmix; the batter will be slightly thick.
Fold in the chopped strawberries and mango puree until evenly distributed, creating a vibrant, speckled batter.
Spoon the batter into cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the cupcakes are golden brown.
Remove cupcakes from the oven and transfer them to a cooling rack. Let them cool completely before frosting.
While the cupcakes cool, prepare the frosting by beating softened butter and powdered sugar together until smooth and fluffy. Add milk a little at a time until the frosting reaches your desired consistency.
Spread or pipe the frosting onto the cooled cupcakes and garnish with small fresh fruit pieces if desired for extra flair.
