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Spiced Parsnip Cupcakes

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Recipe photo courtesy of Romulo Yanes

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.

Source: Everyday Food, October 2012
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

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

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How would you rate this recipe?
59
  • MS11892862
    7 SEP, 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.
    Reply
  • Issaquah9
    22 OCT, 2012
    Love these cakes. We did not use the icing. Will be making again!!
    Reply

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