Preheat oven to 425°F. Line cupcake pan with paper liners; set aside.
In a small bowl mix together 1/4 cup sugar with zest from 1/2 orange and 24 cranberries that were reserved from the 1/12 cups; set aside.
In a medium bowl, sift together flour, baking powder, salt, nutmeg, and ginger, set aside.
In a large bowl beat together 1 cup + 2 tablespoons sugar and eggs, until combined, add melted butter and oil, mix until incorporated, then add buttermilk, vanilla, almond and orange zest from the second orange half, mix until incorporated.
Slowly add the flour mixture into the egg mixture, blend together until incorporated.
Fold in cranberries (not the 24 cranberries that are reserved for the top of the muffins).
Scoop batter into prepared liners, each about three-quarters full.
Top with reserved cranberry,sugar & orange zest mixture; 2 cranberries per muffin.
Place in preheated oven for 10-15 minutes.
Cool for 10 minutes before removing from pans and placing on a wire rack to cool completely.