Parsnip and Quince Cupcakes Recipe

Name: Parsnip and Quince Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups all-purpose flour; 3 cups granulated sugar; 1 tablespoon plus 1 teaspoon baking soda; 1 tablespoon ground ginger; 2 teaspoons ground allspice; 2 teaspoons ground cinnamon; 1 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 1 1/2 teaspoons salt; 6 eggs; 1 1/2 cups buttermilk; 1 1/2 cups canola oil; 1 tablespoon vanilla extract; 4 cups shredded parsnips; 1 cup seltzer water; 1/4 cup dry white wine; 3/4 cup granulated sugar; 1/4 teaspoon peeled and finely chopped fresh ginger; 2 quince (about 1 1/2 pounds), peeled, cored and cubed; 1 teaspoon lemon juice; 1 pound cream cheese, at room temperature; 1 stick (4 ounces) butter, at room temperature; 1 cup powdered sugar; 3/4 cup honey; 1 teaspoon vanilla extract

Servings: persons

4 cups all-purpose flour
3 cups granulated sugar
1 tablespoon plus 1 teaspoon baking soda
1 tablespoon ground ginger
2 teaspoons ground allspice
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 1/2 teaspoons salt
6 eggs
1 1/2 cups buttermilk
1 1/2 cups canola oil
1 tablespoon vanilla extract
4 cups shredded parsnips
1 cup seltzer water
1/4 cup dry white wine
3/4 cup granulated sugar
1/4 teaspoon peeled and finely chopped fresh ginger
2 quince (about 1 1/2 pounds), peeled, cored and cubed
1 teaspoon lemon juice
1 pound cream cheese, at room temperature
1 stick (4 ounces) butter, at room temperature
1 cup powdered sugar
3/4 cup honey
1 teaspoon vanilla extract

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

3650

kcal

Calories

237

Fat

356

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 4 cups all-purpose flour, 3 cups granulated sugar, 1 tablespoon plus 1 teaspoon baking soda, 1 tablespoon ground ginger, and more.

Yes, Parsnip and Quince Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Parsnip and Quince Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions