Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a large mixing bowl, beat together softened butter and sugar until the mixture becomes pale and fluffy, about 3-4 minutes, using an electric mixer on medium speed. Observe a light, creamy texture and slightly increased volume.
1 cup all-purpose flour
Add eggs one at a time, beating well after each addition. The batter should smooth out and increase in volume, with a glossy appearance.
1 cup all-purpose flour
Stir in vanilla extract, lime zest, and lime juice, combining until the mixture is homogeneous with a slight citrus aroma.
1 cup all-purpose flour
Gradually add sifted flour and milk to the wet ingredients, beginning and ending with flour. Mix on low speed just until combined; the batter should be smooth and pourable.
1 cup all-purpose flour
Gently fold in chopped strawberries and diced mango, distributing evenly without overmixing. The batter will be speckled with colorful fruit bits.
1 cup all-purpose flour
Spoon the batter into cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes should be golden and slightly domed.
Remove cupcakes from oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. The cupcakes should be moist with a light crumb.
Prepare the lime frosting by beating softened butter, powdered sugar, and lime juice until smooth and fluffy, about 2-3 minutes. The frosting should hold soft peaks and have a slight tangy flavor.
1 cup all-purpose flour
Pipe or spread the lime frosting onto cooled cupcakes, then garnish with small slices of strawberry or mango if desired. Serve immediately to enjoy the fresh fruit flavors and creamy frosting.
1 cup all-purpose flour
