SERVES: 12 | PREP TIME: 25 min
To store, refrigerate cupcakes in an airtight container, up to 2 days.
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.