Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners. Using a medium bowl, whisk together the flour and baking powder.
Cream the softened butter and granulated sugar in a large bowl using a whisk or electric mixer until light and fluffy, about 2-3 minutes. Add eggs one at a time, mixing thoroughly after each addition. Mix in vanilla extract and tequila.
Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with dry ingredients. Mix until just combined and smooth.
Fold in the chopped strawberries and mango gently, ensuring evenly distributed fruit throughout the batter.
Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Place in the oven and bake for 20 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes should be golden and spring back when lightly pressed.
Remove cupcakes from the oven and transfer to a cooling rack. Allow to cool completely before preparing the glaze.
To make the glaze, whisk together powdered sugar, lemon juice, and a teaspoon of water until smooth and pourable. Drizzle the glaze over the cooled cupcakes and let set for 10 minutes before serving.
