Spicy Parsnip Afternoon Tea Cakes


Spicy Parsnip Afternoon Tea Cakes


  • 1 cup plain flour spooned and leveled
  • 1/2 teaspoon each ground cardamom cinnamon, ginger, allspice
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 3/4 cup packed light­brown sugar
  • 2 large eggs
  • 2/3 cup rice bran oil
  • 1 tablespoon pure vanilla extract divided
  • 2 cups grated parsnip from 3-5 peeled parsnips
  • 8 ounces cream cheese room temperature
  • 1/2 stick unsalted butter room temperature
  • 1/2 cup confectioners' sugar


  • Preheat oven to 180 degrees. Whisk together flour, cardamom, baking powder, and salt.
  • In a large bowl, whisk together brown sugar, eggs, oil, 2 teaspoons vanilla, and parsnip.
  • Stir in flour mixture.
  • Line 12 standard muffin cups with paper liners.
  • Divide batter among cups. Bake until a toothpick inserted in
  • center of a cake comes out with a few moist crumbs attached, 18 to 20 minutes.
  • Let cool completely in pan on a wire rack.
  • In a large bowl, with a mixer, beat cream cheese, butter, confectioners' sugar, and remaining teaspoon vanilla until combined.
  • Spread frosting onto cooled cupcakes

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