Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until the mixture is light, fluffy, and pale in color, about 3-4 minutes. The sounds should be a gentle whir as the sugar dissolves into the butter.
Add eggs one at a time, beating well after each addition to incorporate air and create a smooth batter.
Mix in the orange zest and vanilla extract until fragrant, about 30 seconds. The batter should smell citrusy and inviting.
In a separate bowl, sift together the flour. Then, alternately add the flour mixture and buttermilk to the wet ingredients, starting and ending with the flour. Mix each addition just until combined; the batter will be slightly thick.
Gently fold in the chopped strawberries and mango, taking care not to overmix and deflate the batter. You want the fruit to be evenly distributed but still retain some airiness.
Spoon or scoop the batter into the lined cupcake tray, filling each about two-thirds full for room to rise.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden.
Remove the cupcakes from the oven and set on a cooling rack. Let them cool for at least 15 minutes until they are warm but manageable to handle, and the tops are firm.
While the cupcakes cool, prepare the fruity glaze by dissolving gelatin powder in a few tablespoons of warm water, then stirring in passion fruit juice and powdered sugar until smooth and glossy.
Once the cupcakes are cool, spoon or drizzle the passion fruit glaze over the tops, allowing it to set and create a shiny, colorful finish with tiny fruit seeds visible.
Enjoy your tropical citrus cupcakes, packed with juicy fruit and bright flavors, perfect for a sunny treat!
