Preheat oven to 325°F. Line a 12-cup cupcake pan with cupcake liners; set aside. In a medium bowl whisk the flour, baking powder, baking soda, and salt; set aside. Toss the cranberries with the 1 tablespoon of flour and set aside.
Add the milk and orange zest to a small saucepan and heat over low heat until hot (but not boiling); let cool until lukewarm, 4-5 minutes. Stir in the vanilla.
In the bowl of a stand mixer fitted with the paddle attachment cream the butter and sugar on medium-high speed until light and fluffy, 2-3 minutes, scraping down the sides of the bowl if necessary. Reduce speed to low, add egg and egg whites, and beat until creamy, 1-2 minutes. Slowly add half of the flour mixture, then the milk mixture, then the remaining flour mixture, beating after each addition until just blended and scraping down the sides of the bowl if necessary. Turn off mixer and gently fold in the cranberries by hand.
Divide the batter evenly among the prepared cupcake cup and bake until the tops are just dry to the touch (some may be slightly golden on the sides before this happens), 18-19 minutes. Cool completely before frosting with the Orange Frosting.