Parsnip Cupcakes with Cream Cheese Frosting

Have one with your coffee and that is officially a good start to the morning!

This wintry treat is nothing short of a masterpiece, these ultra zesty cupcakes have just the right amount of spiciness and attitude to create a really delicious dessert.

  • Difficulty: Medium
  • Time: 40 mins
  • Servings: 12
  • Calories: 216
  • Vegetarian


For the cupcakes:

  • 150g Parsnip, coarsely grated
  • 2 tsp Cinnamon
  • 60g Currants
  • 200g Self-raising flour
  • ½ tsp Baking powder
  • 1cm Fresh ginger, grated
  • 30ml Rapeseed oil
  • 2 Medium eggs
  • 100ml Skimmed milk
  • 100g Demerara sugar

For the frosting:

  • 200g Light cream cheese
  • 200g Quark
  • 50g Icing sugar
  • Orange zest
  • Walnut pieces


Step 1:

Stir together the parsnip, cinnamon, sultanas, ginger, oil, egg, milk and sugar into a nice creamy mix. In a separate bowl sift the flour and baking powder together and combine with a whisk.

Step 2:

Add your flour mix to the parsnip mix and stir them together until just combined. Pipe them into cupcake cases (2/3rds full) and bake for 25 minutes at 180°C.

Step 3:

Using an electric whisk, combine the sugar, orange zest and light cream cheese. Then fold in the quark with a spatula. Once the cakes have cooled, using a 1M piping nozzle (or failing that use a plain piping bag), decorate your cupcakes with cream cheese frosting and top with a walnut piece. Hey presto!

P.S. Top tip: Root veggies are great thrown into cakes as they’re so versatile and an easy way to get the kids eating veggies. Try pumpkin, butternut squash and sweet potatoes.

Fancy these?