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creamy spiced parsnip cupcakes

Creamy Spiced Parsnip Cupcakes

  • Author: Shannon Doleac
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 12 cupcakes 1x




  • 2 cups peeled and grated parsnips
  • 3 ripe bananas
  • 12 pitted dates, chopped
  • 4 eggs
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla
  • 1/2 cup coconut flour
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/4 tsp salt


  • 8 oz full-fat cream cheese, brought to room temp
  • 1/4 cup raw honey
  • 1 tsp vanilla
  • 1 tsp ground ginger
  • 1/4 cup shredded unsweetened coconut
  • Chopped pecans, for garnish


  1. Preheat oven to 350ºF.
  2. Place bananas, dates, eggs, coconut oil, and vanilla in the bowl of a food processor. Pulse until dates are finely chopped and then process until smooth.
  3. Add coconut flour, pumpkin pie spice, baking powder, and salt and process until batter is well mixed and smooth. Transfer batter to a large mixing bowl and fold in grated parsnips.
  4. Line a standard muffin tin with parchment baking cups. Fill each cup evenly with batter.
  5. Bake for 30 minutes. Remove from oven and allow to cool.
  6. To make frosting, place cream cheese, honey, vanilla, ground ginger, and shredded coconut in a medium mixing bowl. Combine ingredients with a hand mixer until smooth and creamy.
  7. Divide and spread frosting evenly on 12 cupcakes. Sprinkle with chopped pecans and enjoy!