Cardamom Cupcakes with Chocolate Cream Cheese Frosting

This was my first attempt at cooking with Cardamom. Know what I learned? That I big pink puffy heart cardamom! They are on the border of a sweet cupcake. They aren't very sweet, but not quite savory. They are delicious, that's what they are. If you didn't know, a little cardamom goes a long long way.

1/2 Cup Butter (that's 1 stick) softened
2/3 Cup White Sugar
3 Eggs
1 & 1/2 teaspoons Vanilla
1 &1/2 Cups Self Rising Flour
3/4 TEAspoon Cardamom (you don't want to confuse that with tablespoon that's for sure)
1/4 Cup Milk

Put Flour and Cardamom in a bowl and mix together well. Cream Butter and sugar till well combined, add vanilla. Add eggs one at a time. Slowly alternate adding milk, and flour/cardamom, until well combined. Do not over beat, or they will be chewy
Preheat oven to 350. Line cupcake pan with liners or coat with Crisco. Fill cups 2/3 of the way full. Bake for 19 mins. Tooth pick inserted in center should come out clean. You want them to brown a little on top or they will be sticky when cooled.
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Easy Chocolate Cream Cheese Frosting

1/2 cup butter (that's 1 stick) softened
8oz Cream Cheese (that's 1 regular package)
2 teaspoons Vanilla
2 &1/2 Cups powdered Sugar
1/2 Cup Cocoa powder.

Cream Butter and Cheese till well mixed and fluffy, add Vanilla, Slowly add Cocoa, and Sugar. If you rush it, you will be covered in cocoa and sugar.