Spiced Parsnip Cupcakes

Make these cupcakes. Even if you don't love cupcakes, make these. They are similar to a carrot cake or banana bread in texture and not overly sweet. I've had these bookmarked for about a month now and have been waiting to make them. I've been waiting mostly because having one dozen cupcakes around for two people is a huge waste. I made them for this weekend, in which friends will come over and hopefully eat them alongside carving pumpkins. 

I was drawn to this recipe because, as most people, once fall hits we desire warm, spiced baked goods to keep us warm. As New York Magazine published a few weeks ago pumpkin is the new bacon and I, for one, was over the pumpkin obsession as soon as it started this fall. So, when I saw this recipe it fit right in with a spiced, seasonal baked good but it offered something new and different. 

Having tried parsnips for the first time just last fall, they are a fairly new vegetable to me. Any different way in which I can use them is a welcome idea. The most tedious part of making these was grating the parsnip. Despite getting increasingly frustrated during the process (while simultaneously trying to fend off a monster kitten who was anxiously trying to eat any scrap of parsnip that fell to the floor) it was definitely worth it in the end. 

Spiced Parsnip Cupcakes

makes 12 cupcakes, from Everyday Food Magazine (with slight changes, see notes below)

• 1 cup all purpose flour 
• 1 1/4 teaspoons pumpkin pie spice 
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup packed light brown sugar
• 2 large eggs
• 2/3 cup vegetable oil
• 2 teaspoons vanilla extract + 1 teaspoon for frosting
• 2 cups grated parsnip
• 8 ounces cream cheese at room temperature
• 1/2 stick unsalted butter at room temperature
• 1/2 cup confectioner's sugar

1. Preheat oven to 350. Whisk together flour, pumpkin pie spice, baking powder and salt.  In separate bowl combine brown sugar through vanilla extract. Add dry ingredients to wet ingredients.
2. Divide batter among muffin cups lined with paper liners. Bake until a toothpick inserted comes out clean, about 18 minutes. Let cool completely.
3. To make frosting beat cream cheese, 1 teaspoon vanilla extract, butter and confectioner's sugar until combine. 
4. To store, refrigerate cupcakes in airtight container, up to two days.

notes:  I reduced the brown sugar to 1/2 cup, the butter to 1/4 of a stick- or 2 tablespoons, and made my own pumpkin pie spice with what I had on hand by combining 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon nutmeg.