Cake Mix Doughnut Cupcakes with Nutmeg or Cardamom and Rosewater

If you're looking for something super fast to make for dessert, try this recipe! The texture of these is not as fluffy as if you were to just follow the recipe on the box. These are a little more dense and dough-nutty.

I divided the batter in half and made 2 flavours, but you could just do one or the other.

Cake Mix Doughnut Cupcakes with Nutmeg or Cardamom and Rosewater

Makes 18 muffins

Ingredients

• 1 box vanilla cake mix 
• 3 large eggs
• 1/2 cup unflavoured oil
• 1/4 cup sour cream
• 3/4 cup milk
• 1 teaspoon nutmeg
• 1/2 teaspoon (or more) ground cardamom 
• 1 tablespoon rosewater
• 1 cup powdered sugar
• 1/2 teaspoon vanilla powder (or vanilla extract)
• milk

Directions

1. Preheat the oven to 350F and line 18 muffin cups with paper liners (I use ones made of parchment).
2. In a large bowl combine cake mix, eggs, oil, sour cream and milk with a whisk until smooth.
3. Place half of the batter into a second bowl.
4. Stir the nutmeg into one bowl, and the cardamom and rosewater into the other.
5. Divide the batter among the muffin cups.
6. I added a pistachio to the cardamom rosewater cupcakes so we could identify them easily once removed from the muffin tray.
7. Bake for 18-22 minutes or until a tester comes out clean.
8. Mix the powdered sugar, vanilla and a tiny drizzle of milk together until smooth. Add more milk slowly if needed. It should be thinner than toothpaste but not runny.
9. Spread or drizzle over the cupcakes while they are still warm.