To make the cupcakes:

1. Preheat the oven to 175°C (347°F) and line a 12-cup muffin tin with paper liners.

2. Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, followed by vanilla extract.

3. Sift together flour, baking powder, and salt. Add to the butter mixture alternately with milk, mixing just until combined.

4. In a small bowl, mix baking soda and vinegar (it will bubble). Fold this into the batter.

5. Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 20-22 minutes or until a toothpick comes out clean.

6. Cool the cupcakes on a wire rack.

To make the mango curd:

1. In a saucepan over low-medium heat, combine mango puree, lemon juice, egg yolks, and sugar. Stir until sugar dissolves.

2. Gradually add butter in stages, stirring constantly until the mixture thickens to a custard-like consistency (about 5 minutes).

3. Pour the curd through a sieve to remove any lumps and refrigerate for several hours to thicken.

To make the Swiss meringue buttercream:

1. Combine egg whites and sugar in a heatproof bowl over a double boiler. Whisk until the sugar dissolves and the mixture reaches 160°F (71°C).

2. Transfer the mixture to a stand mixer and beat until stiff peaks form. Gradually add softened butter and vanilla extract, continuing to beat until smooth and fluffy.

To assemble:

1. Once the cupcakes have cooled, hollow out the center of each and fill with mango curd.

2. Frost with Swiss meringue buttercream and garnish with additional mango pieces.