Preheat oven to 350℉. Use convection if available.
In a large bowl, beat butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine flour, baking powder and salt; stir into creamed mixture just until moistened. Fold in cranberries.
Fill muffin cups nearly full. Bake 25-30 minutes or until a toothpick inserted in the muffins comes out clean. Allow the muffins to cool for 15 minutes before applying the icing.
To make icing, add the powdered sugar to the small bowl. Add one Tbsp of half & half to the bowl and stir. Slowly add more until the mixture is drizzle consistency. Using a spoon, drizzle the icing on the muffins.