Parsnip Spiced Cupcakes

1 c. flour

1 t. ground cardamom

1 1/2 t. baking powder

pinch salt

3/4 c. packed brown sugar

2 eggs

2 t. vanilla

2/3 c. vegetable oil

1 large peeled parsnip, grated


In large bowl of stand mixer fitted with whisk attachment, combine the brown sugar, eggs, vanilla, oil and parsnip.  Add the flour, cardamom, baking powder and salt.  Mix on low speed just until combined.  


Divide batter among a 12 muffin pan lined with baking cups.  Bake in a preheated 350* oven for 18-20 minutes or until a skewer inserted comes out clean.  Let cool completely.  Serve as is and call them muffins or add a cream cheese frosting and call them cupcakes.  


For frosting:  Cream together 8 oz of softened cream cheese, 4 T. of softened butter, 1 t. vanilla and 1/2 c. sifted confectioners sugar until light and fluffy.