Reviews (2)
Add Rating & Review
58 Ratings
5 star values:
19
4 star values:
16
3 star values:
12
2 star values:
6
1 star values:
5
Martha Stewart Member
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.
Martha Stewart Member
Rating: 5 stars
10/22/2012
Love these cakes. We did not use the icing. Will be making again!!
Back to Spiced Parsnip Cupcakes
All Reviews for Spiced Parsnip Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Spiced Parsnip Cupcakes
Credit:
Romulo Yanes
Recipe Summary
prep: 25 mins
total: 45 mins
Yield: Makes 12
Ingredients
Ingredient Checklist
1 cup all-purpose flour (spooned and leveled)
1 teaspoon ground cardamom or 1 1/4 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
3/4 cup packed light-brown sugar
2 large eggs
2/3 cup vegetable oil
1 tablespoon pure vanilla extract, divided
2 cups grated parsnip (from 1 large peeled parsnip)
8 ounces cream cheese, room temperature
1/2 stick unsalted butter, room temperature
1/2 cup confectioners’ sugar
Cook's Notes
To store, refrigerate cupcakes in an airtight container, up to 2 days.
Gallery
Spiced Parsnip Cupcakes
Credit:
Romulo Yanes
Recipe Summary
prep: 25 mins
total: 45 mins
Yield: Makes 12
Gallery
Spiced Parsnip Cupcakes
Credit:
Romulo Yanes
Spiced Parsnip Cupcakes
Credit:
Romulo Yanes
Spiced Parsnip Cupcakes
Recipe Summary
prep: 25 mins
total: 45 mins
Yield: Makes 12
Recipe Summary
prep: 25 mins
total: 45 mins
Yield: Makes 12
prep: 25 mins
total: 45 mins
prep:
25 mins
total:
45 mins
Yield: Makes 12
Makes 12
Ingredients
Ingredients
- 1 cup all-purpose flour (spooned and leveled)
- 1 teaspoon ground cardamom or 1 1/4 teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 3/4 cup packed light-brown sugar
- 2 large eggs
- 2/3 cup vegetable oil
- 1 tablespoon pure vanilla extract, divided
- 2 cups grated parsnip (from 1 large peeled parsnip)
- 8 ounces cream cheese, room temperature
- 1/2 stick unsalted butter, room temperature
- 1/2 cup confectioners’ sugar
Directions
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.
Cook's Notes
To store, refrigerate cupcakes in an airtight container, up to 2 days.
Cook’s Notes
To store, refrigerate cupcakes in an airtight container, up to 2 days.
Reviews (2)
Add Rating & Review
58 Ratings
5 star values:
19
4 star values:
16
3 star values:
12
2 star values:
6
1 star values:
5
Martha Stewart Member
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.
Martha Stewart Member
Rating: 5 stars
10/22/2012
Love these cakes. We did not use the icing. Will be making again!!
Reviews (2)
Add Rating & Review
58 Ratings
5 star values:
19
4 star values:
16
3 star values:
12
2 star values:
6
1 star values:
5
Add Rating & Review
58 Ratings
5 star values:
19
4 star values:
16
3 star values:
12
2 star values:
6
1 star values:
5
58 Ratings
5 star values:
19
4 star values:
16
3 star values:
12
2 star values:
6
1 star values:
5
58 Ratings
5 star values:
19
4 star values:
16
3 star values:
12
2 star values:
6
1 star values:
5
- 5 star values:
- 19
- 4 star values:
- 16
- 3 star values:
- 12
- 2 star values:
- 6
- 1 star values:
- 5
Martha Stewart Member
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.
Martha Stewart Member
Rating: 5 stars
10/22/2012
Love these cakes. We did not use the icing. Will be making again!!
Martha Stewart Member
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
Rating: 5 stars
10/22/2012
Love these cakes. We did not use the icing. Will be making again!!
All Reviews for Spiced Parsnip Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Spiced Parsnip Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
