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Parsnip Cupcakes with Cream Cheese Frosting
Parsnip Cupcakes with Cream Cheese Frosting recipe
Lauren Salkeld
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Rating:
(1 rated)
Cook time:
Prep time:
Servings:
1 (9-inch) layer cake

Ingredients

  • Parsnip cucpakes

    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 3/4 teaspoon baking soda
    • 3/4 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon freshly grated nutmeg
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground allspice
    • 2 cups packed light brown sugar
    • 4 large eggs, room temperature
    • 1 cup canola oil
    • 1 pound parsnips, trimmed, peeled and coarsely grated on a box grater (about 3 cups total)
  • Cream cheese frosting

    • 8 ounces cream cheese, room temperature
    • 8 ounces unsalted butter, room temperature
    • 1 teaspoon pure vanilla extract
    • 2 cups confectioners' sugar sifted

Preparation

Parsnip Cupcakes with Cream Cheese Frosting recipe Lauren Salkeld

Make the cupcakes:

Preheat the oven to 350°F. Line 2 standard muffin tins with cupcake liners.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and allspice.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, combine the brown sugar and 1 egg. Beat on medium until smooth and incorporated. Add the remaining 3 eggs, 1 at a time, and beat until smooth and incorporated. Scrape down the bowl and paddle. With the mixer on low, add the oil in a thin steady stream. Continue beating until fully incorporated. Add the flour mixture in 3 batches and use a rubber spatula to fold it into the batter. Fold in the grated parsnip.

Divide the batter between the cupcake tins and bake until a toothpick inserted in center of a cupcake comes out with a few moist crumbs attached, 20 to 25 minutes. Set the tins on a rack to cool completely.

Make the frosting:

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, combine the cream cheese, butter and vanilla. Beat on medium, scraping down the bowl as necessary, until completely smooth, 2 to 3 minutes. Add the sugar and beat, scraping down the bowl as necessary, until light and fluffy, about 5 minutes. Spread the frosting on top of the cooled cupcakes.