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–+ servings
Maple parsnip cupcakes with maple buttercream: Autumn cupcake quartet; cupcake with sprinkles

Maple parsnip cupcakes with maple buttercream frosting

This moist cupcake has the subtle nuttiness of parsnips and the sweetness of maple syrup. Unusual, but delicious.
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Prep Time 30 mins
Cook Time 30 mins
Cuisine Australian/American
Servings 24 persons

Equipment

Ingredients
  

For the cupcakes

  • 250 g parsnips grated
  • 1 apple peeled and cored
  • 175 g unsalted butter
  • 1 packed cup of brown sugar
  • 1/2 cup maple syrup
  • 3 large eggs
  • 1 3/4 cup plain flour
  • 2 tsp baking powder
  • 1 tsp baking bi-carb soda
  • 1 tsp cinnamon
  • pinch of salt

For the frosting

  • 125 g butter at room temperature
  • 1/4 cup maple syrup
  • pinch of salt
  • 2 cups icing sugar

Instructions
 

For the cupcakes

  • Preheat the oven to 170°c. Line your cupcake tin with patty pans.
  • Melt the butter, sugar and maple syrup in a pan over a gentle heat, then allow it to cool slightly.
  • While you are waiting, grate the parsnips and the apple.
  • Sift the flour, baking powder, baking soda, salt and cinnamon into a bowl and set aside.
  • Once the maple syrup mix has cooled to room temperature, whisk the eggs into this mixture, then stir in the sifted dry ingredients. Mix well.
  • Fold in the grated parsnip and apple (and nuts if you wish).
  • Fill the patty pans to 2/3 full. Bake for 18-20 mins until a skewer inserted into the cupcake comes out clean.
  • Cool the cakes slightly in the tin before turning out onto wire racks to cool completely.

For the frosting

  • Beat the butter on high until light and fluffy.
  • Add the maple syrup and salt and mix to combine.
  • Add one cup of icing sugar and beat well.
  • Add the second cup, a little at a time, until the desired consistency is reached.

Notes

If you have a food processor, use it to grate the parsnip and apple. Otherwise, you might need an extra parsnip as some will come off in chunks when you are using a hand grater (and we don't want chunks in the cupcakes).

Nutrition

Serving: 1gCalories: 209.94kcalCarbohydrates: 27.03gProtein: 1.9gFat: 10.83gSaturated Fat: 6.62gCholesterol: 47.34mgSodium: 54.86mgPotassium: 88.91mgFiber: 0.98gSugar: 17.22gVitamin A: 346.17IUVitamin C: 2.12mgCalcium: 45.98mgIron: 0.63mg
Keyword autumn cupcakes, Fall cupcakes, maple buttercream frosting, Parsnip cupcakes
Have you tried this recipe?Let us know how it was!