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Mini Parsnip Cupcakes with Cinnamon Pear Frosting

Recipe type: Dessert




1 cup
All Purpose Flour
1 teaspoon
Ground Cinnamon
1 teaspoon
Ground Nutmeg
1 1⁄2 teaspoon
Baking Powder
1⁄4 teaspoon
Fine Sea Salt
1 cup
Packed Light-Brown Sugar
2⁄3 cups
Vegetable Oil
2 teaspoons
Vanilla Extract
2 cups
Parsnip (Grated)
8 ounces
Mascarpone Cheese
1⁄2 slice
Unsalted Butter (Room Temperature)
1 teaspoon
Vanilla Extract
1⁄2 cup
Confectioners Sugar
1 teaspoon
Ground Cinnamon
13 ounces
Mini Pears in Light Syrup (one jar, drained & diced)


Preheat oven to 350° F. Mix together flour, cinnamon, nutmeg, baking powder, and salt. In a large bowl, whisk together brown sugar, eggs, oil, 2 tsp vanilla and parsnips. Incorporate wet ingredients into dry ingredients by stirring flour mixture into egg and parsnip mixture. Divide batter among cups. Bake until an inserted toothpick comes out clean, about 15 to 18 minutes. Let cool on a wire rack.

Using a stand or hand mixer, beat mascarpone, butter, confectioners' sugar, cinnamon, 1 tsp vanilla, and diced pears until well combined. Spread frosting onto cooled cupcakes.