Spiced Parsnip Cupcakes - Allergy Associates of La Crosse
Spiced Parsnip Cupcakes Ingredients - 1 cup all-purpose flour or gluten-free substitute - 1 tsp. ground cardamom or 1 1/4 tsp. pumpkin pie spice - 1 1/2 tsp.
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Ingredients
- 1 cup all-purpose flour or gluten-free substitute
- 1 tsp. ground cardamom or 1 1/4 tsp. pumpkin pie spice
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup packed light-brown sugar
- 2 large eggs
- 2/3 cup vegetable oil
- 1 Tbsp. pure vanilla extract, divided
- 2 cups grated parsnip
- 8 oz. cream cheese, room temperature
- 1/2 stick unsalted butter, room temperature
- 1/2 cup confectioners' sugar
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