Preheat the oven to 350 degrees F. Grease or line a muffin tin with paper cups, then set aside.
Cream the butter, cream cheese and sugar in the bowl of your stand mixer, using the paddle attachment, until light and fluffy. Add the eggs one at a time, beating well between each one. Beat in the vanilla and almond extracts.
Meanwhile combine the flour, baking powder and salt in a separate bowl and whisk to combine. Stir in the dry ingredients to the wet ones, just until moistened (do not over mix).
Fold in the cranberries and orange zest, then divide the batter among the muffin cups, filling about 3/4 full.
Bake for 20 to 25 minutes, until lightly golden brown and toothpick inserted in center comes out clean. Let cool for 5 minutes in the pan before removing to a wire rack to cool completely.
Combine the icing ingredients in a bowl and whisk until smooth. Drizzle over the cooled muffins. Keep muffins stored in an airtight container. Enjoy!