This warm, fragrant soup leans on ForYou® parsnips and a blend of warming spices — ginger, cumin, coriander — to deliver something both comforting and unexpected. It blends silky-smooth and works as a starter for dinner parties or a satisfying weeknight bowl. Top with toasted seeds or a swirl of cream.
- 1 C. all-purpose flour (spooned and leveled)
- 1 tsp. ground cardamom or 1 1/4 tps. pumpkin pie spice
- 1 1/2 tsp. baking powder
- 1/4 tsp. fine salt
- 3/4 C. packed light-brown sugar
- 2 large eggs
- 2/3 C. vegetable oil
- 1 T. pure vanilla extract, divided
- 2 C. grated parsnip (from 1 large peeled parsnip)
- 8 oz. cream cheese, room temperature
- 1/2 stick unsalted butter, room temperature
- 3/4 C. confectioners’ sugar
1. Preheat oven to 350°F. Whisk together flour, cardamom, baking powder, and salt. In a large bowl, whisk together brown sugar, eggs, oil, 2 teaspoons vanilla, and parsnip. Stir in flour mixture.
2. Line 12 standard muffin cups with paper liners. Divide batter among cups. Bake until a toothpick inserted in center of a cake comes out with a few moist crumbs attached, 18 to 20 minutes. Let cool completely in pan on a wire rack.
3. In a large bowl, with a mixer, beat cream cheese, butter, confectioners’ sugar, and remaining teaspoon vanilla until combined. Spread frosting onto cooled cupcakes
