Spiced Parsnip

SERVES: 12 | PREP TIME: 25 min

INGREDIENTS

  • 1 cup all-purpose flour (spooned and leveled)
  • 1 teaspoon ground cardamom or 1 1/4 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 3/4 cup packed light-brown sugar
  • 2 large eggs
  • 2/3 cup vegetable oil
  • 1 tablespoon pure vanilla extract, divided
  • 2 cups grated parsnip (from 1 large peeled parsnip)
  • 8 ounces cream cheese, room temperature
  • 1/2 stick unsalted butter, room temperature
  • 3/4 cup confectioners’ sugar

COOK’S NOTE
To store, refrigerate cupcakes in an airtight container, up to 2 days.

DIRECTIONS

  1. STEP 1
    Preheat oven to 350 degrees. Whisk together flour, cardamom, baking powder, and salt. In a large bowl, whisk together brown sugar, eggs, oil, 2 teaspoons vanilla, and parsnip. Stir in flour mixture.
  2. STEP 2
    Line 12 standard muffin cups with paper liners. Divide batter among cups. Bake until a toothpick inserted in center of a cake comes out with a few moist crumbs attached, 18 to 20 minutes. Let cool completely in pan on a wire rack.
  3. STEP 3
    In a large bowl, with a mixer, beat cream cheese, butter, confectioners’ sugar, and remaining teaspoon vanilla until combined. Spread frosting onto cooled cupcakes
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