Spiced Parsnip Cupcakes

Published October 9, 2013

If you only use parsnips in savory dishes (or maybe you never use parsnips at all) you might be surprised to see them used in a dessert. Truth is parsnips are similar in flavor to carrots and carrots are used in cake quite successfully. While not exactly the same in flavor think of parsnips as white carrots. Combined in a spiced batter they make wonderful cupcakes. Good any time of the year, they seem especially nice for an Autumn dessert.

Spiced Parsnip Cupcakes

1 1/2 c. flour

1 c. sugar

1 T. ground ginger

1 T. cinnamon

2 t. baking powder

1 t. nutmeg

1 t. allspice

1 t. salt

1/2 t. cloves

3 eggs

1/2 c. oil

1/2 c. milk or half and half

2 t. vanilla

2 c. packed peeled and shredded fresh parsnips, 2-3 large

1/2 c. chopped nuts, optional plus extra for topping, optional

1 recipe cream cheese frosting- see below

Preheat oven to 350. Line 24 cupcake pans with paper liners- or grease lightly. Combine dry ingredients in a mixing bowl. In smaller bowl combine eggs, oil, milk and vanilla and mix well. Stir egg mixture into flour mixture until smooth. Stir in parsnips and nuts, if adding. Spoon batter into the prepared pans, filling half-full. Bake for 15 minutes – or until toothpick inserted into a cupcake comes out clean. Cool and frost. Sprinkle with fine chopped nuts, if you like. Makes 24.

Cream Cheese Frosting

8 oz. cream cheese, softened

4 0z. (1 stick) butter, softened

1 c. powdered sugar

1 t. vanilla

Beat all ingredients together until fluffy. Frost cupcakes and chill until ready to eat.