Separate the egg whites and yolks from two eggs.

In a bowl, mix 80g yogurt with the two egg yolks until fully combined.

Sift 35g low-gluten flour and 10g cornstarch into the yogurt mixture. Stir gently in a "one-stroke" motion until smooth and lump-free. Set aside.

In a clean, grease-free bowl, whisk the egg whites with 5 drops of lemon juice until frothy.

Add 20g of white sugar all at once, then switch to high speed and continue beating until the egg whites form soft peaks. When you lift the beaters, the egg whites should form a hooked shape, and the meringue should have some stability without easily sliding off.

Take one-third of the whipped egg whites and gently fold it into the egg yolk mixture using a spatula. Stir gently from the bottom upwards to avoid deflating the whipped egg whites. Once mixed, pour the combined batter back into the remaining egg whites and fold gently until almost fully mixed.

Add 25g dried cranberry pieces and fold again to distribute evenly. Transfer the batter into a piping bag.

Preheat the oven to 150°C (300°F).

Line a muffin tray with paper liners and fill each cup about 80% full with the batter.

Lightly tap the tray to remove air bubbles.

Place the muffin tray in a larger baking pan filled with hot water (water bath).

Bake in the lower-middle part of the oven for 35 minutes. Then, increase the temperature to 170°C (340°F) and bake for another 10 minutes to brown the surface.

Remove the cupcakes from the oven and let them cool on a wire rack.

Once completely cooled, enjoy your fluffy and tangy yogurt cranberry cupcakes!