Parsnip Cupcakes

Parsnip Cupcakes

15 cupcakes
Prep Time
25 Minutes
Cooking Time
35 Minutes

Most of us enjoy a piece of delicious carrot cake once in a while. The idea of the moist and crumbly sponge, topped with that tasty cream cheese frosting is very appealing. But how can you create such a light sweet cupcake, topped with amazing icing without using sugar? Don’t worry, we’ve got the answer right here.

These delicious cupcakes are inspired by the typical carrot cake recipe, except in place of carrots they have PARSNIPS. What?! How could that possibly taste good? Well it sure does! The sweetness of parsnips translates very nicely into a cake batter, and that strong woody flavour that turns many people off parsnips, gets muted by the rest of the cake ingredients.

Don’t believe us? Try it for yourself and see. When we first made these little cakes, we shared them in the office without divulging the secret ingredient. Quite a few people went back for seconds, even those who are normally parsnip haters!

So this recipe is a great way to get some vegetables into your diet, but most importantly, they just taste great!

(If we couldn’t convince you about using parsnip, you can substitute grated carrot.)

Parsnip Cupcakes // Pureharvest

2 cups Pureharvest Organic Self-Raising Flour,
1 cup almond meal
1 tsp bicarbonate of soda
pinch of salt
3-4 parsnips
1/2 cup Pureharvest Organic Sunflower Oil,
1 cup Pureharvest Organic Sultanas,
zest and juice of 1 lemon
3 eggs
1/2 cup Pureharvest Rice Malt Syrup,
1 tsp cinnamon
1 tsp ginger
Cream Cheese Frosting
200 g cream cheese
4 tbsps Pureharvest Rice Malt Syrup,
2 tsps vanilla extract

Preheat oven to 170°C and prepare 15 cupcake cases.

Zest the lemon and set aside. Squeeze out the juice and add to the cup of sultanas and set aside to soak.

Place all the dry ingredients (flour, salt, bicarbonate of soda and almond meal) into a bowl and set aside.

Whisk the eggs, rice malt and oil in a large bowl until well combined and pale in colour.

Add the dry ingredients to the wet ingredients and mix until combined before adding the grated parsnips, sultanas and lemon juice.

Pour the mixture into prepared cupcake cases and bake in the oven for around 35 minutes, or until a knife in the middle comes out clean.

While the cupcakes are cooling make the cream cheese frosting. In a medium sized bowl, put the cream cheese, vanilla and rice malt. Whisk together until smooth and creamy.

Once the cupcakes have completely cooled, level the tops with a knife. Crumble the excess cupcake that has been cut off and set aside, this will be used to top the cupcakes. Spoon on the cream cheese frosting and top with crumbed cupcake tops.


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