Preheat the oven to 350°F and line a 12 cup muffin pan with cupcake liners.
Whisk the cake flour, almond flour, cardamom, baking powder, and salt together in a large bowl.
In a separate bowl, whisk the butter, brown sugar, eggs, and orange zest together until combined. Then stir in the blood orange juice.
Stir in about half of the flour mixture.
Then stir in the yogurt and the remaining flour mixture.
Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
Remove from pan and let cool on wire rack.
Let the cupcakes cool completely before frosting.
Blood Orange Frosting
In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, cream the room temperature butter and cream cheese together until smooth.
Add in the powdered sugar and mix until fully incorporated.
Mix in cardamom, salt, and blood orange juice until fully combined.
Beat the frosting on high for 4-5 minutes until lightly and fluffy.
Frost the cooled cupcakes and garnish with dehydrated blood orange slices.
Notes
These cupcakes will last in the fridge for up to 3 days. However, they taste best when served at room temperature! I like to let them sit at room temperature for about an hour before serving.