Preheat oven to 325 degrees. grease or line muffin tins; set aside.

In a small bowl whisk together yogurt, zest, lemon juice (from 1 lemon), and vanilla, set aside. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.

Using a stand mixer or electric mixer, add butter and sugar to the bowl and cream; about 2 minutes at high speed. Add eggs, one at a time, combining well after each egg. Slowly add half of the flour mixture, and mix at a slow speed (or you will have a mess all over!), then add ½ of the yogurt mixture and mix until just combined. Add remaining flour mixture and combine; add remaining yogurt mixture and mix until just combined.

Remove bowl from stand mixer, add the cranberries, and fold gently to combine.

Pour batter into muffin tins, about ¾ of the way full. Cook for 22-30 minutes, testing with a toothpick starting at 22 minutes. When it comes out clean, they are done (mine took exactly 30 mins).

Remove and set on a wire rack until cool.

Using a stand mixer, cream together butter and cream cheese until smooth. Add vanilla, lemon juice, lemon zest, and mix for a few seconds until combined. Add powdered sugar and mix on low until lightly incorporated, turn speed to high and whip for 1-2 minutes or until fluffy.

Pipe frosting on the tops of the cooled cupcakes, serve and enjoy!