Parsnip cupcakes with brown butter cream cheese frosting

I have eaten a lot of cake in my life (as you can imagine) but carrot cake is still my favourite of all! No other cake has the moisture and delicate flavour of a carrot cake and when you combine it with vanilla cream cheese frosting you really have yourself a crowd pleaser (If you do want to share it with anyone!). As much as I love a good carrot cake I always thought there is no way this is the only root vegetable that could be added in a cake. I swapped grated carrots with grated parsnips and guess what…it was one my biggest eureka moments and I dare to say it tasted even better than carrot! Why? I am so glad you asked! Parsnips are naturally sweeter than carrots so the result was an almost caramel flavour after they were baked. I really wanted to keep the caramel flavours going all across the cupcake so I topped it with brown butter cream cheese frosting. This is hands down one of the best cupcakes I have ever created and eaten (not feeling very humble today!). You can simply enjoy the cupcakes as they are or you can top them with My favourite gingerbread cookies for a festive feel. Anyone else salivating right now or just me?!

Ingredients for the brown butter cream cheese frosting

• Full fat cream cheese: Make sure to use full fat cream cheese as the light version contains high water content which would make the frosting less stable.
• Unsalted butter: As the butter will be browned around 30 grams of the whole amount will be lost while simmering therefore we will start with 90g. If you don’t want to brown the butter you can simply use 60g of softened unsalted butter.
• Icing sugar: I can’t stress enough how important it is to sieve your icing sugar for any frosting as it is the only way to ensure that you have a smooth finish.
• Seeds from ½ vanilla pod: Vanilla pod is definitely a must in most frostings and this one is no exception. You can also use 1 tsp of vanilla essence.
• Salt: Most frostings are naturally sweet because of the amount of icing sugar added so salt is very much needed to balance the sweetness.

Ingredients for the parsnip cupcakes

• Rapeseed oil: Rapeseed oil is wonderfully subtle and is my way to go when I make oil based batters. You can also use vegetable or sunflower oil.
• 2 large eggs: Make sure your eggs are at room temperature before added to the batter.
• Grated parsnips: There is 1 large parsnip going into the batter which is around 200g after the top and skin is removed.
•  Light brown sugar: Light brown sugar has a molasses and deep caramel flavour which really compliments the parsnips.
• Plain flour: Plain flour is ideal for most sponges because of its light texture that allows the sponge to rise and become fluffy.
• Baking powder and baking soda: Baking powder helps the batter rise and the baking soda tenderises the cake and makes it fluffy.
• Spices: I really wanted the spices to resemble the ones of gingerbread, so the addition of ground ginger and cinnamon was a no brainer.

For the brown butter cream cheese frosting

• 115g full fat cream cheese
• 90g butter (around 60g after browned)
• 200g icing sugar
• Seeds from ½ a vanilla pod
• Pinch of salt

For the parsnip cupcakes (makes 9-10 cupcakes)

• 200g rapeseed oil
• 2 eggs
• 200g grated parsnips (skin removed)
• 200g light brown sugar
• 200g plain flour
• 3g Baking soda
• 5g Baking powder
• 3g ginger
• 3g cinnamon powder

How to make the brown butter 

1. Start by making the browned butter so it can cool slightly.
2. Cut butter into chunks, place them in a saucepan and set the heat to medium.
3. Allow the butter to melt, stirring often so that it melts evenly.
4. At the beginning the butter will become cloudy and foamy.
5. As it continues to cook the butter will become clear.
6. At this point you will see milk solids start to form on the bottom of the pan and when they turn gold the butter will turn golden brown as well.
7. When the butter has a nutty aroma and a caramel colour, take the pan off the heat, sieve to get rid of any burned bits and pour the butter into a clean jar or bowl.
8. Cool down slightly before placing in the fridge to cool slightly.

How to make the cream cheese frosting

1. In a standing mixer with a paddle attachment fitted (alternatively you can use a mixer and a big bowl) place the softened butter. If your butter went too cold while in the fridge you can warm it slightly in the microwave.
2. Add the cream cheese and beat together on medium speed for 2-3 minutes until softened and fluffy.
3. Sieve the icing sugar and add to the bowl together with the salt and vanilla.
4. Beat on low for 20 seconds, then switch to high speed and beat for 2 minutes.
5. Place the frosting in a piping bag fitted with a plain nozzle, tie a knot on the back of it and place in the fridge for 20-30 minutes.

How to make the parsnip cupcakes

1. Preheat your oven at 160°C fan.
2. In a standing mixer with a paddle attachment fitted place eggs, sugar, oil and vanilla on low until incorporated. You can also make this by using a medium bowl and a spatula.
3. Whisk all dry ingredients together and add in two batches scraping down between additions.
4. Add grated parsnips and mix on medium speed for 10 to 15 seconds until the mix is an even colour and well blended.
5. Scrape down and check if your mix is incorporated.
6. Line a muffin tin with 9 cupcake cases and divide the batter evenly, using an ice cream scoop. If you want your cupcakes slightly smaller you can divide the mix between 10 cases.
7. Bake for 21-25 minutes or until a toothpick comes out clean from the middle of the cupcakes.
8. Carefully remove them from the tin and let them cool on a cooling rack.

How to assemble the parsnip cupcakes

1. Once the parsnip cupcakes are completely cooled we are ready to assemble.
2. Pipe big swirls of the frosting on top of the cupcakes.
3. Place the gingerbread cookies on top or any toppings of your choice.
4. The cupcakes are best the same day, but you can store them in the fridge in an airtight container for up to 3 days.
5. Enjoy 🙂

Meringue kisses,
Athina xx