Preheat the oven to 375 degrees.

Line a muffin tin with cupcake liners and set aside.

In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl cream together the butter and sugar.

Add in the pineapple, papaya, and the pulp of the passion fruit and mix until well combined.

Add the flour mixture to the fruit mixture and mix well.

FIll the muffin cups 3/4 of the way full with the cupcake batter.

Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.

Remove from oven and cool completely on a wire rack.

To make the frosting place the butter in a bowl and mix with a mixer on high speed until creamy.

Add the passion fruit pulp to the butter and mix on medium speed.

Add in the powdered sugar a half cup at a time, beating after each addition, until desired consistency of frosting is reached.

Spread the frosting on the cooled cupcakes.

Slice the starfruit into thin slices, remove any seeds, and place on top of the cupcakes if desired.