For the muffins
Preheat oven to 375°F. Spray a muffin pan with non-stick cooking spray. Set aside.
In a medium bowl, add all of the dry ingredients. Stir to combine. Set aside.
In a large bowl, cream the butter, sugar, and stevia by hand with a wooden spoon. Add the eggs and orange zest. Stir until combined. It will be a bit lumpy. Add the dry ingredients & Sunkist® TEN™ Soda. Stir just until smooth. Fold in 1 cup cranberries.
Bake in preheated oven for 18-20 minutes or until golden brown around the edges. Let cool.
Meanwhile make the sugared cranberries.
In a large saucepan, bring the water and sugar to a simmer stirring until dissolved. Turn off the heat and add the cranberries tossing with a wooden spoon to coat. Allow the cranberries to sit in the simple syrup for 5 minutes and then transfer to a wire rack.
Allow the cranberries to dry for 20-30 minutes. Pour some sugar in a shallow dish and roll the cranberries in the sugar to coat completely. Transfer to a baking sheet lined with parchment and allow to dry completely, approximately 1 hour.
For the frosting
With an electric mixer, beat the cream cheese and sugar until completely smooth. Place in a pastry bag with a ½" round tip and pipe onto cooled cupcakes.
Garnish with sugared cranberries and mint leaves, if desired.