Preheat the oven to 350 degrees. Fill a standard cupcake trays with cupcake liners and set aside.
Make the mango puree. Place the mangoes in a blender or food processor and puree until very smooth. You will have enough puree for the cupcakes and for the frosting, which should be a little less than 1 cup.
In a stand mixer, combine the softened butter and the sugar and beat with the paddle attachment until pale and creamy, about 2-3 minutes. Add the eggs one at a time, scraping down the sides to make sure they are fully incorporated.
In a small bowl, whisk together the flour, baking powder and salt. In a separate bowl, combine the milk, vanilla, and 3/4 cup mango puree. Add the flour to the mixer, blending on low speed, scrape the bowl, then add the mango mixture. Be careful not to over mix, but ensure that the batter is well combined.
If you have an ice cream scoop, it makes it easy to fill the cupcake liners. Otherwise fill them evenly with the batter. Bake for 20-22 minutes. A toothpick should come out with some moist crumbs. Cool fully before frosting.
For the Frosting:
In a stand mixer, or using hand held beaters, cream the butter and cream cheese together until light and fluffy. Add the sifted powdered sugar ½ cup at a time. After it is incorporated, add the 2 tablespoons mango puree and vanilla. Beat just until combined. The frosting can be refrigerated for a few hours before using. Let soften and stir again before frosting the cupcakes. You can use an offset spatula to frost the cupcakes, or a piping bag (or homemade piping bag, by filling a ziplock bag with the frosting and snipping the corner off).
*The cupcakes can be prepared ahead of time and refrigerated. Remove from the refrigerator about 45 minutes before serving to take the chill off. They are best the day they are made.