Prepare the Cupcake Batter:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
4. Add Eggs and Flavorings: Beat in the eggs one at a time, followed by the vanilla extract and orange zest.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Begin and end with the dry ingredients.
6. Fold in Cranberries: Gently fold the chopped cranberries into the batter, ensuring they are evenly distributed.

Bake the Cupcakes:

7. Fill Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
8. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Cool: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Prepare the White Chocolate Frosting:

10. Melt the White Chocolate: Melt the white chocolate in a heatproof bowl over a double boiler or in the microwave in 30-second intervals. Let it cool slightly.
11. Beat Butter: In a large bowl, beat the softened butter until creamy.
12. Add Sugar and Chocolate: Gradually mix in the powdered sugar, followed by the melted white chocolate and vanilla extract. Beat until smooth.
13. Adjust Consistency: Add heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.

Assemble the Cupcakes:

14. Frost the Cupcakes: Once the cupcakes are completely cooled, frost them with the white chocolate frosting using a piping bag or spatula.
15. Decorate: Garnish with extra cranberries, orange zest, or white chocolate shavings for a festive touch.