Preheat the oven to 350F and prepare a cupcake pan with paper liners or grease with non-stick spray.

In a stand up mixer, cream the butter and the cream cheese while gradually adding the sugar. Beat until the butter and cream cheese are no longer lumpy. Add the eggs one at a time. Beat in vanilla. Add the flour, baking powder and salt and mix until just combined. Do not over mix.

Fold in the cranberries and pecans by hand.

Add the batter to the prepared cupcake pan and fill only 3/4 full. bake for 20 -25 minutes. Check doneness with a toothpick. Cool in the pan for 5 minutes before removing to cool on wire rack.

Make the Drizzle: Mix the powdered sugar and milk until thick. Spoon over the muffins and enjoy!