Parsnip Cupcakes with Cream Cheese Frosting

Sounds weird, but very good, parsnips are similar to carrots and tastes like carrot cake. From Ming Makes Cupcakes

I halved butter and sugar in icing. In the future I will add nuts for more deliciousness.

1 cup flour
2 eggs
1 cup sugar
1 tsp baking soda
1 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/2 cup canola oil
1/2 cup milk
1/2 cup crushed pineapple
2 cups grated parsnips
1 tsp vanilla

4 oz. room temp. cream cheese
1/2 stick room temp. butter
1/2 lb confectioner’s sugar
1/2 tsp vanilla


Cupcakes: Mix all ingredients together. Bake at 325 for 35 minutes or until inserted toothpick comes out clean.

Frosting: Mix ingredients together by hand. Once blended, whip with an electric mixer until fluffy. Top with slivers of candied ginger and a sprinkle of brown sugar

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