In a large mixing bowl, cream shortening and sugar.

Add eggs, one at a time, beating well after each addition.

Beat in extracts and orange zest.

In a large bowl, combine the flour, baking powder, salt, and baking soda.

Add the dry ingredients to the mixing bowl mixture, alternately with the orange juice.

Fold in the cranberries.

Line two baking pans with regular-sized muffins cups with paper liners.

Fill the muffin cups 2/3 full.

Bake at 350 degrees for 20-24 minutes, or until a toothpick inserted near the center comes out clean.

Remove to wire racks to cool completely.

In a large mixing bowl, beat butter until light and fluffy.

Beat in powdered sugar, orange extract, orange zest, and enough orange juice to make the frosting thick and fluffy, but spreadable.

Frost the cupcakes.