Go Back
+ servings

Spiced Parsnip Cupcakes with Cream Cheese Frosting

Prep Time 15 mins
Cook Time 30 mins
Servings 12 cupcakes


For Cupcakes

  • 1 cup all purpose flour
  • 1 tsp ground cardamom
  • 1 ½ tsp baking powder
  • ¼ tsp fine salt
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • cup safflower oil *I used grapeseed, any neutral vegetable oil will work
  • 2 tsp pure vanilla extract
  • 2 cups coarsely grated parsnip

For Frosting

  • 8 oz cream cheese room temperature
  • 4 tbsp unsalted butter room temperature
  • ½ cup confectioners' sugar
  • 1 tsp pure vanilla extract


  • Preheat oven to 350ºF. Line 12 standard muffin cups with paper liners. In a large bowl, whisk together flour, cardamom, baking powder, and salt.  In another bowl, whisk together brown sugar, eggs, oil, vanilla and the grated parsnip. Stir in flour mixture until combined.
  • Divide mixture evenly among lined cups.  Bake until a toothpick inserted in the center of a cupcake comes out with only a few moist crumbs attached (*I always press gently on the center of the top - it should spring back), 18-20 minutes. Let cool completely in pan on a wire rack.
  • Make frosting: In a large bowl, beat cream chesse, butter, confectioner's sugar and vanilla until combined.  Spread frosting on cooled cupcakes. (Frosted cupcakes can be refrigerated in an airtight container up to 2 days.)