Spiced Parsnip Cupcakes, Vegetarian Cupcake Recipe, Parsnip Cupcakes

Ingredients

• 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