SPICED PARSNIP CUPCAKES
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
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Kristina Pejovic
[email protected]The cupcakes were dry and the frosting was too runny.
Negussie Kebede
[email protected]These cupcakes are a bit too sweet for my taste. I would reduce the amount of sugar next time.
Tochukwu destiny
[email protected]I didn't have any nutmeg, so I used cinnamon instead. The cupcakes still turned out great.
Bobcat
[email protected]I made these cupcakes gluten-free by using gluten-free flour, and they turned out great!
Sk Siam
[email protected]These cupcakes are a great way to get kids to eat their vegetables.
Richard Bass
[email protected]I was surprised at how much I liked these cupcakes. I'm not usually a fan of parsnips, but these cupcakes were delicious.
Rosio Reynoso
[email protected]These cupcakes are so moist and fluffy. The frosting is also amazing.
Mustakim Alam
[email protected]I love the unique flavor of these cupcakes. They're a great way to use up leftover parsnips.
J C Jones
[email protected]These cupcakes are delicious! The parsnip flavor is subtle, but it really shines through in the frosting.
Dj Gamez
[email protected]I've made these cupcakes several times now, and they're always perfect. They're my go-to recipe for any occasion.
Shamma Tadbeer
[email protected]These cupcakes are so easy to make, and they're always a crowd-pleaser.
Harmony Harry
[email protected]I made these cupcakes for a potluck, and they were a huge success! Everyone loved them, and they were all gone in no time.
Saz Zad
[email protected]These cupcakes were a hit! They were moist and flavorful, with just the right amount of sweetness. The frosting was also delicious, and it paired perfectly with the cupcakes.