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.
Everyday Food, October 2012
- Prep Time 25 minutes
- Total Time 45 minutes + cooling
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Yield Makes 12
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Ingredients
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1 cup all-purpose flour (spooned and leveled)
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1 teaspoon ground cardamom or 1 1/4 teaspoons pumpkin pie spice
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1 1/2 teaspoons baking powder
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1/4 teaspoon fine salt
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3/4 cup packed light-brown sugar
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2 large eggs
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2/3 cup vegetable oil
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1 tablespoon pure vanilla extract, divided
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2 cups grated parsnip (from 1 large peeled parsnip)
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8 ounces cream cheese, room temperature
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1/2 stick unsalted butter, room temperature
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1/2 cup confectioners' sugar
Directions
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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.
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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.
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In a large bowl, with a mixer, beat cream cheese, butter, confectioners' sugar, and remaining teaspoon vanilla until combined. Spread frosting onto cooled cupcakes.
Cook's Note
To store, refrigerate cupcakes in an airtight container, up to 2 days.
Love these cakes. We did not use the icing. Will be making again!!