Spiced Parsnip

SERVES: 12 | PREP TIME: 25 min


  • 1 C. all-purpose flour (spooned and leveled)
  • 1 tsp. ground cardamom or 1 1/4 tps. pumpkin pie spice
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. fine salt
  • 3/4 C. packed light-brown sugar
  • 2 large eggs
  • 2/3 C. vegetable oil
  • 1 T. pure vanilla extract, divided
  • 2 C. grated parsnip (from 1 large peeled parsnip)
  • 8 oz. cream cheese, room temperature
  • 1/2 stick unsalted butter, room temperature
  • 3/4 C. confectioners’ sugar

To store, refrigerate cupcakes in an airtight container, up to 2 days.


  1. Preheat oven to 350°F. 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. 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. In a large bowl, with a mixer, beat cream cheese, butter, confectioners’ sugar, and remaining teaspoon vanilla until combined. Spread frosting onto cooled cupcakes

Spiced Parsnip recipe from Martha Stewart. These rich, moist cupcakes take everything you love about carrot cake to the next level, thanks to the sweet spiciness of parsnips and warm, fragrant cardamom. We took a page from the carrot cake playbook and paired these cupcakes with a classic cream-cheese frosting.