• Preheat the oven to 190°C (375°F)/ Fan oven 170°C (325°F)/ Gas Mark 5.
• Line muffin tins with paper cupcake liners.
• Put the butter, sugar, flour and eggs into a large bowl. Using an electric mixer, beat with until smooth, light and fluffy (about 2 minutes).
• Fold in the yogurt, dried cranberries, orange zest and juice.
• Divide the batter between the cupcake cases, filling them half full.
• Bake for 12 to 15 minutes or until a cake tester (skewer or toothpick) inserted in the centre of a cupcake comes out clean. The cupcakes should just be starting to turn a light golden colour.
• Remove the cupcakes from the baking pans and cool on a wire rack.
• When the cupcakes are completely cool, make the icing.

Making the Icing

• Put the icing sugar in a bowl.
• Gradually add the yogurt to the icing sugar, a tablespoonful at a time, mixing until a smooth, drizzle-able consistency is reached.
• Put a blob of icing on each cupcake and spread to the edges with a palette knife. Alternatively leave the icing to run to the edges of the paper case.
• Let the icing set for at least 30 minutes.
• The cupcakes will keep in an airtight container for up to 4 days, although I prefer to keep them in the fridge because of the yogurt in the icing. Bring to room temperature before serving.