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1
For the cupcakes: Preheat the oven to 325 degrees F and line muffin pans with paper liners.
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2
Sift together the flour, granulated sugar, baking soda, all of the spices and the salt.
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3
In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs, buttermilk, oil and vanilla.
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4
Slowly add the sifted ingredients to the wet ingredients and beat until just combined.
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5
Fold in the shredded parsnips.
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6
Fill the liners about three-quarters of the way full and bake, 16 to 18 minutes.
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7
For the compote: Bring the seltzer, wine, granulated sugar and ginger to a simmer and heat through until the sugar dissolves.
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8
Add the cubed quince and simmer gently until tender but not mushy, 15 to 20 minutes.
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9
Strain the fruit from the liquid and continue to reduce the liquid in the pot until it becomes syrupy.
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10
(You will use this to finish off the top of the cupcake.)
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11
Chill both the syrup and fruit in the refrigerator.
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12
For the frosting: In an electric mixer with a whisk attachment, beat the cream cheese until smooth and free of lumps.
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13
Add the butter and beat together until fully combined.
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14
Slowly add the powdered sugar.
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15
Add the honey and vanilla and beat until combined.
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16
To assemble: Core out the center of the cupcakes and fill with quince compote.
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17
Frost with honey cream cheese frosting and drizzle reduced compote liquid on top.
