- 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
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.