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Mini Parsnip Cupcakes with Cinnamon Pear Frosting
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.