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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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 Notes

To store, refrigerate cupcakes in an airtight container, up to 2 days.

Reviews (2)

58 Ratings
  • 5 star values: 19
  • 4 star values: 16
  • 3 star values: 12
  • 2 star values: 6
  • 1 star values: 5
Rating: 5 stars
09/07/2013
For something different these are the thing to make. I really enjoyed the taste of cardamom and that they were not very sweet. I made them for Thanksgiving for those who did not want pie and they were a big hit.
Rating: 5 stars
10/22/2012
Love these cakes. We did not use the icing. Will be making again!!