Frosted Olive Oil Cupcakes with Candied Cranberries

PREPARATION

1. To make the cupcakes:
   Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper liners.
2. Whisk the flour, baking powder and salt together in a medium bowl.
3. Add the eggs and sugar to a large bowl or the bowl of a stand mixer. Beat on medium speed until pale and thickened, about 3 minutes. Add the olive oil, zest and buttermilk and beat to combine. Add the flour mixture and beat on low speed until just combined. Add batter to muffin cups filling about three-quarters full.
4. Bake until tops are golden-brown and toothpick inserted in the center comes out clean, about 18 to 20 minutes. Cool in the muffin pan on a wire rack for 10 minutes, then remove from pan and allow to cool to room temperature before frosting.
5. To make the candied cranberries:
   Place the cranberries in a bowl.
   Combine 1/2 cup sugar and 1/2 cup water in a small saucepan. Bring to a boil over medium heat, stirring, until sugar has dissolved, about 1 minute. Pour over cranberries and toss to coat. Let sit one minute then drain (you can reserve the simple syrup for another use).
6. Transfer cranberries to a wire rack to cool until sticky, but not wet, about 10 minutes. Move cranberries to a bowl and toss with remaining ¼ cup sugar. Return to rack and let air dry, about 30 minutes to 1 hour.
7. To make the cream cheese frosting:
   Beat the cream cheese and butter in the bottom of a large bowl using an electric or stand mixer until smooth and creamy, about 2 minutes. Add the vanilla and salt, then the confectioners sugar, 1 cup at a time, beating well after each addition. If icing is too thick, add 1 or tablespoons milk and beat until fluffy.
8. To assemble the cupcakes:
   Spread a generous layer of frosting over each cupcake then garnish with candied cranberries.

Note: Use any tart firm apple such as Pink Lady, Fuji or Honeycrisp. If desired, peel apples before chopping.