Parsnip Spice Cupcakes with Maple Frosting
- For the Cupcakes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon ground coriander
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 1/3 cups granulated sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups (peeled and) grated parsnips (from 4 to 6 parsnips)
- For the Frosting
- 4 tablespoons butter, softened
- 4 ounces cream cheese, softened
- 5 tablespoons confectioners' sugar
- 1/4 cup maple syrup
- 1/4 cup chopped walnuts
- In a medium bowl, whisk together the flour, baking powder, baking soda, coriander, cinnamon, nutmeg and salt. Set aside.
- In a large bowl, whisk together the oil, sugar, melted butter and vanilla.
- Whisk the eggs, one at a time, into the large bowl of wet ingredients.
- Next stir the dry flour mixture into the wet ingredients until combined.
- Fold in the grated parsnips.
- Spoon the batter nearly to the top of each well of a paper-lined muffin tin.
- Bake at 350 degrees F for 20-25 minutes; a toothpick inserted into the center of a cupcake will come out clean.
- While the cupcakes cool, prepare the frosting.
- Beat the butter and cream cheese until smooth.
- Sift in the confectioners' sugar to remove lumps and continue to beat until smooth.
- Add the maple syrup and whip until well combined.
- Dollop the frosting onto cooled cupcakes, then immediately sprinkle with walnuts to garnish.
Some parsnips have a tough, woody core. To avoid using this part of the parsnip in the cake, grate the side of the parsnip until you hit the core (it will get tougher to grate once you hit it). Keep grating along the sides, as opposed to holding the parsnip perpendicular to the grater, until you have the two cups you need.
Recipe by Love & Flour at https://www.loveandflour.com/parsnip-spice-cupcakes-with-maple-frosting/