Make the Mango Curd by blending fresh mango pulp and lemon juice until smooth. Beat together unsalted butter, sugar, and eggs until creamy. Stir in the mango mixture and cook over low heat, stirring continuously until thickened, about 10 minutes. Cool before refrigerating.

Prepare Vanilla Cupcakes by preheating the oven to 350ºF (175ºC). Mix flour, baking powder, baking soda, and salt together. Cream the butter, sugar, and oil until fluffy. Beat in eggs one at a time, alternating with dry ingredients and milk. Pour batter into liners and bake for 18 minutes until a toothpick comes out clean.

Craft the Cream Cheese Frosting by beating cream cheese and butter until fluffy. Gradually mix in powdered sugar, adding a splash of milk if needed to achieve desired consistency.

Assemble the Cupcakes by coring each cooled cupcake and fill generously with chilled mango curd. Top with frosting using a piping bag and garnish with diced mango or mint.