Prepare to challenge everything you thought you knew about cupcakes! These extraordinary Parsnip Cupcakes are about to revolutionize your dessert game, transforming an often-overlooked root vegetable into a mouthwatering masterpiece. Imagine a cupcake so moist, so unexpectedly delicious, that it will have your friends and family begging for the recipe. With a perfect balance of subtle sweetness and rich, creamy honey cream cheese frosting, these cupcakes are not just a treat – they're a culinary adventure waiting to happen!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup parsnips, grated
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 8 oz cream cheese, softened
- 1/4 cup honey (for frosting)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners.
- In a mixing bowl, combine the grated parsnips, sugar, and vegetable oil. Mix well until the ingredients are fully incorporated.
- Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Using a spatula or spoon, divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the honey cream cheese frosting. In a mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the honey and vanilla extract to the cream cheese, and continue to beat until the mixture is well blended and fluffy.
- Once the cupcakes are completely cool, use a piping bag or a knife to frost each cupcake generously with the honey cream cheese frosting.
- For an extra touch, you can drizzle a little additional honey on top of the frosted cupcakes or sprinkle some cinnamon for decoration.
- Serve the parsnip cupcakes at room temperature, and enjoy your deliciously moist and flavorful treat!
Tips
- Choose Fresh Parsnips: Select firm, smooth parsnips and grate them finely for the best texture and flavor integration.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to tough, dense cupcakes.
- Room Temperature Ingredients: Ensure eggs and cream cheese are at room temperature for smoother mixing and better texture.
- Moisture is Key: Grated parsnips add incredible moisture, so don't be tempted to squeeze out the vegetable's natural liquid.
- Frosting Technique: For a professional look, use a piping bag with a star tip to create beautiful swirls of honey cream cheese frosting.
- Storage Tip: These cupcakes stay moist for 2-3 days when stored in an airtight container at room temperature.
- Make Ahead: You can prepare the batter and refrigerate it for up to 24 hours before baking for extra convenience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 28g
Protein: 4g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 55mg
