Preheat oven to 350. Line a standard muffin tin with 12 paper liners.
Put all the ingredients for the cupcakes in a bowl and beat with an electric mixer until smooth. Or process in a food processor until smooth. Divide between the prepared muffin pan. Bake for 25 minutes or until the tops are golden and spring back when lightly pressed with your finger. Cool completely.
To make the icing beat the butter and cream cheese until smooth. Add the other ingredients and mix until fluffy.
To assemble the cupcakes scoop out a tiny bit of the center of each. Divide the cranberry sauce between them. Pipe on the icing. Sprinkle on a few dried cranberries, if using.