Place cupcake liners into a muffin tin.
Preheat oven to 400.
Toss cranberries with 1 tbsp white granulated sugar and set aside.
Add flour, baking powder, baking soda, and salt to a bowl and set aside.
Mix butter, sugars, and eggs until combined.
Add milk, orange juice, orange zest, vanilla, yogurt, and mix for 1 minute.
Add flour mixture and mix thoroughly.
Fold in the cranberries by hand.
Divide batter between 12 lined muffins papers.
Top each with 2-3 additional cranberries if desired.
Place muffins in the oven and immediately turn down the heat to 375°.
Bake for 18-20 minutes until an inserted toothpick comes out clean.
Cool completely before glazing.
Garnish with sugar cranberries if desired.