Parsnip Cupcakes with Maple Cream Cheese Frosting

It’s been a long while since I’ve baked with parsnips – and October seems like the perfect time to get back to them.  Parsnips are an easy substitution for carrots – I’ve always found their slight spiciness reminiscent of ginger. 
parsnip cupcake 2 fin
Sadly, Gourmet magazine just closed up shop - while treasure hunting at the Georgetown Flea Market today, I picked up The Best of Gourmet 1996 which featured the flavors of England, Ireland and Scotland and is the source for the recipe that I slightly adapted. 
View printable recipe
shredded parsnip fin
grated parsnips….
Parsnip Cupcakes fin
There’s really no reason not to grate your own fresh nutmeg…it makes all the difference.
parsnip cupcake batter
ready for the oven…
I hope you’ll give parsnips a try – and if so, come back and tell me about it!
Join Julie over at A Mingling of Tastes for a blog event celebrating Gourmet Magazine!


Anonymous said...

These look yummy - do they taste like spice cake? Love the cream cheese frosting.

Karine said...

I have never baked with parsnip and it sounds interesting! Thanks for Sharing, it looks delicious

Elizabeth said...

Anonymous - they do, yes. Thanks for stopping by!

Karine - thank you - parsnips are really under appreciated, I think. I also really love them roasted with other root vegetables. Hope you enjoy!