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1
Preheat the oven to 350 F. Line a cupcake pan with twelve paper baking cups.
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2
Sift together the flour, baking powder, and salt in a bowl, and set aside.
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3
In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar for 3 to 5 minutes, or until light and fluffy.
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4
Slowly add the eggs, mixing after each addition.
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5
Add one third of the flour mixture to the butter mixture, followed by one third of the milk. Mix slowly. Add another third of the flour mixture, followed by another third of the milk. Mix again slowly. Add the final third of the flour mixture, followed by the final third of the milk. Mix slowly, stopping to scape down the bowl.
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6
Add the orange zest and mix until completely incorporated.
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7
Using a spatula, gently fold in the cranberries.
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8
Using a standard-size ice cream scoop, fill each baking cup so that it is two-thirds full, and bake for 22 to 24 minutes or until a toothpick inserted comes out clean.
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9
Whisk together all the ingredients in a small bowl, and warm in a small saucepan on low heat, stirring until fully mixed. Let the glaze cool for 10 minutes before drizzling on the cupcakes.
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10
Serve in a lined basket, and enjoy for a delicious breakfast!
