Appetizing Carrot, parsnip and beetroot cupcakes Recipe

Vegetables never tasted so good with these delicious carrot, parsnip and beetroot cupcakes topped with passionfruit cream cheese icing.
Carrot, parsnip and beetroot cupcakes
Prep Time : 0:15 | Cook Time : 0:25 | Total Time : 0:40 | Serving : 18 person.


  • 2 1/2 cups (375g) self-raising flour

  • 1 1/2 cups (330g) dark brown sugar

  • 1 parsnip, peeled, coarsely grated

  • 1 carrot, peeled, coarsely grated

  • 1 medium beetroot, peeled, coarsely grated

  • 1/2 cup (50g) coarsely chopped walnuts

  • 2 teaspoons finely grated orange rind

  • 1 1/2 teaspoons mixed spice

  • 1/2 cup (125ml) vegetable oil or canola oil

  • 4 Coles Australian Free Range Eggs, lightly whisked

  • 300g sour cream

Passionfruit cream cheese icing

  • 250g cream cheese, softened

  • 80g butter, softened

  • 1 1/2 cups (240g) icing sugar mixture

  • 1 tablespoon passionfruit pulp


  • Step 1

    Preheat oven to 180C. Line 18 holes of two ?-cup (80ml) muffin pans with paper cases. Combine the flour, sugar, parsnip, carrot, beetroot, walnut, orange rind and mixed spice in a large bowl.

  • Step 2

    Whisk the oil, egg and sour cream in a jug. Add to the flour mixture and stir to combine. Spoon mixture evenly among the paper cases. Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool completely.

  • Step 3

    To make the passionfruit cream cheese icing, use an electric mixer to beat the cream cheese and butter in a bowl until smooth and creamy. Add the icing sugar in batches, beating well after each addition. Add the passionfruit pulp and beat to combine.

  • Step 4

    Use a palette knife to spread the icing over the top of each cake.

User Review
0 (0 votes)