Pumpkin Cardamom Cupcakes with Orange-Honey Icing

By RossanaV

Ingredients

• orange-honey icing:
• 2 cups granulated sugar
• 1 c vegetable oil
• 4 eggs
• 2 cups all-purpose flour
• 2 tsp. baking soda
• 2 tsp. ground cinnamon
• 2 tsp. ground cardamom
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 cups pumpkin (canned)
• 4 oz. cream cheese
• 4 oz. soft butter
• 1 tbs. honey
• Zest of one orange
• 2 1/2 cups powdered sugar
• 1 tsp. vanilla
• 1 to 2 drops of orange food coloring

Preparation

Step 1

Preheat oven to 350 degrees and line muffin pans with paper baking cups. Cream together sugar and oil until light. Add eggs one at a time, beating well after each. Sift all dry ingredients together and add all at once to the egg mixture, along with the 2 cups pumpkin. Mix only until ingredients are incorporated. Fill muffin cups 3/4 full. Bake 20 minutes or until a toothpick inserted in center of cake comes out clean. Frost with orange-honey icing when cool.

Icing:
Beat cream cheese and butter together until well blended. Add honey and orange zest. Stir in powdered sugar vanilla and food coloring and beat until smooth. Frost cupcakes.