Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
In a large mixing bowl, combine the flour and sugar, then whisk to blend evenly.
Add the melted butter to the dry mixture and stir until crumbly but combined.
Whisk in the eggs one at a time, making sure each is incorporated before adding the next.
Pour in the milk and vanilla extract, and gently fold the mixture until smooth.
Carefully fold in the diced mango and strawberries, ensuring they are evenly distributed throughout the batter.
Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for about 20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Remove the cupcakes from the oven and transfer them to a cooling rack; let them cool completely before frosting.
Meanwhile, prepare the frosting by beating the softened butter until creamy, then gradually mix in the powdered sugar.
Stir in the tequila to the frosting, tasting to ensure the flavor balances tartness and sweetness.
Once the cupcakes are fully cooled, spread or pipe the tequila frosting over each cupcake for a playful finishing touch.
