Preheat oven to 350° (325° for coated pans). Prepare muffin tins with paper cups for 24 cakes. In medium deep mixing bowl add cake mix, water, oil, and eggs. Beat on low speed until combined, then on medium speed until completely blended, 2-3 minutes. Reserve 36 dried cranberry pieces. Stir in remaining cranberry pieces. Fill muffin tins 2/3 full. On top of each muffin add a very small spoonful of cranberry sauce. Bake 25-27 minutes or until toothpick inserted into cake comes out clean. Let cool 10 minutes, then transfer to rack to cool thoroughly. Frost with lemon buttercream frosting and decorate with reserved cranberry bits.