Home Cooking

Passover Parsnip Cupcakes Recipe

Country of Origin: US
Preparation Time: 30 minutes
Cook Time: 20 minutes
Main Ingredient: parnips
Additional Features:


Makes 24 cupcakes

  • 4 cups finely grated parsnips (About 2 large parsnips)
  • 2 1/4 cups matzo cake flour*
  • 3 eggs
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 cup honey
  • 1 tbsp agave maple syrup (optional)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsb pumpkin pie spice (you can also use a combination of ginger, cinnamon, nutmeg and cloves)
  • 2 tsp cinnamon
  • 1/2 cup buttermilk
  • 1 1/4 cup vegetable oil
  • 1 tsp vanilla extract

Preheat oven to 350 degrees F. Mix together flour (*increase to 3 cups if using regular all-purpose flour), baking powder, baking soda, spices and salt in a large bowl. In a separate bowl, combine oil, vanilla, eggs, sugars, honey, syrup and buttermilk. Mix into dry mixture until well combined. Then, fold in the grated parsnips. If the mixture is still too dry, add a bit more milk. Pour into prepared muffin tins, and bake for 20-25 minutes.

Allow to thoroughly cool. Then, get started on your frosting. See frosting recipe here. Wait to frost the cupcakes until they are fully cooled. They stay fresh for a surprisingly long time for a baked good, only they probably won’t last more than a few days.