Preheat oven to 350 degrees and line cupcake tin with cupcake liners.

In the bowl of a stand mixer, beat together butter and sugar until light and fluffy. Beat in eggs one at a time, scraping down the sides of the bowl after adding each egg. Beat in vanilla.

In another bowl combine flour, baking powder and salt.

Slowly add in 1/3 of the dry mixture. Then add in 1/3 of the milk. Repeat alternating until all ingredients have been added.

Fold in dried cranberries and orange zest. Mix just until combined.

Fill cupcake liners 2/3 of the way full (about 1/4 cup of mixture). Bake for 15 - 20 minutes or until a toothpick inserted comes out clean. Remove from oven, allow to cool completely.

Meanwhile make frosting by beating together butter and sugar until fluffy. Beat in vanilla extract. Beat in 2 tablespoons milk until a stiff spreadable mixture forms. If too stiff, add remaining milk. Beat in food coloring and continue mixing just until frosting turns pink.

Place frosting in a piping bag and pipe onto cupcakes. Sprinkle orange zest over the top. Serve.