Beat the Salted Butter (115 gram), Caster Sugar (70 gram), and Lemon (1) till light and creamy.
Slowly add in Large Egg (2), until mixture incorporated, mix well. Add in Lemon Juice (1 tablespoon) and Vanilla Extract (1 teaspoon), mix well.
On low speed, fold in the Self-Rising Flour (100 gram), alternating with the Milk (2 tablespoon). Mix till well incorporated.
Add in the Dried Cranberries (60 gram), cut into smaller pieces and dusted with flour, and fold well with rubber spatula.
Scoop in the batter into the 9 cupcake liners in the muffin pan.
Bake in a preheated oven at 180 degrees C (350 degrees F) for about 25 minutes, test with a skewer till it comes out clean.