• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 3/4 cup vegetable oil
• 1 cup firmly packed light brown sugar
• 2 large eggs
• 1/2 teaspoon vanilla
• 1 3/4 cups finely shredded parsnips (about 3)
• 1/3 cup walnuts, chopped fine, toasted lightly, and cooled
• 1/2 cup sweetened flaked coconut, toasted lightly and cooled
  

• 1/2 cup (about 4 ounces) cream cheese, softened
• 1/2 stick (1/4 cup) unsalted butter, softened
• 1 teaspoon maple syrup extract
• 2 tablespoons confectioners' sugar

Preparation

Make cupcakes:
Preheat oven to 350°F. and line twelve 1/2-cup muffin tins with paper liners.

In a bowl whisk together flour, baking soda, salt, and spices. In another bowl whisk together oil, sugar, eggs, and vanilla and with a wooden spoon beat in flour mixture until combined well. Add parsnips, walnuts, and coconut*, stirring until just combined. Fill muffin tins two thirds full with batter (there will be enough batter remaining to make 4 more cupcakes**) and bake in middle of oven until a tester comes out clean, about 18 minutes. Turn cupcakes out onto a rack and cool completely. Muffin tins may be used again immediately for second cupcake batch. Cupcakes may be made 2 days ahead and kept in airtight containers.

Make icing:
In a bowl beat together icing ingredients until fluffy. Icing may be made 2 days ahead and chilled in an airtight container. Soften icing at room temperature to spreading consistency.

Spread icing on cupcakes.

* I omitted the coconut

**I had enough batter for 12 cupcakes only.