Preheat the oven to 350 degrees. Line a muffin tin with 12 cupcake liners.

In a medium bowl combine the flour, baking powder, salt, cardamom, and pepper.

In a large bowl beat the butter, sugar, and grapefruit zest until fluffy.

Add the egg and grapedruit juice and mix well.

Add half the flour mixture to the butter mixture and mix well. Add in the milk and mix until combined. Add the remaining flour mixture and mix until juice combined.

Divide the batter between the 12 muffin cups. Bake for 22-24 mminutes or until a toothpick inserted into the center comes out clean.

Remove from oven and cool completely on a wire rack.

To make the frosting beat the butter and powdered sugar on high speed until fluffy. Beat in the Campari or grapefruit juice and beat until smooth. Add in red food coloring and mix until desired color is reached.

Frost the cooled cupcakes. Top with sprinkles, sanding sugar, and a slice or oragne or grapefruit.