Spiced Parsnip Cupcakes Recipes

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SPICED PARSNIP CUPCAKES



Spiced Parsnip Cupcakes image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 45m

Yield Makes 12

Number Of Ingredients 12

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
1/2 cup confectioners' sugar

Steps:

  • 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.
  • 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.
  • In a large bowl, with a mixer, beat cream cheese, butter, confectioners' sugar, and remaining teaspoon vanilla until combined. Spread frosting onto cooled cupcakes.

Nutrition Facts : Calories 348 g, Fat 24 g, Fiber 1 g, Protein 4 g, SaturatedFat 8 g

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