Spicy Parsnip Cupcakes

For the cupcakes:
2 cups (about 1/2 lb.) of Red Dog Farm parsnips, peeled and grated
1 cup of flour
1 tsp. ground cardamom
1 tsp. ground nutmeg
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup brown sugar
2 eggs
2/3 cup vegetable oil
2 tsp. vanilla extract

Preheat oven to 350 degrees. Line or grease 12 standard muffin cups. In a bowl, whisk together the flour, cardamom, nutmeg, baking powder, and salt. In another bowl, whisk together the brown sugar, eggs, oil, vanilla, and parsnips. Then stir flour mixture in until it all just comes together. Scoop the batter evenly into the prepared muffin cups. Bake for about 15 minutes, until the cupcakes pass the toothpick test. Let the cupcakes cool completely in the pan or on a wire rack. Frost once they have cooled.

For the frosting:
8 ounces of cream cheese, softened
1/4 cup butter softened
1 1/2 cups confectioner’s sugar sifted
1 tsp. vanilla extract

Cream together the cream cheese and the butter. Continue mixing until it is fluffy. Next add the sugar, one half of a cup at a time and beating until smooth. Add the vanilla and beat on high until the frosting is very fluffy.