Adapted from marthastewart.com
1 cup all-purpose flour
1 tsp. ground cardamom or 1 1/4 tsp. pumpkin pie spice
1 1/2 tsp. baking powder
1/4 tsp. fine salt
3/4 cup packed light-brown sugar
2 large eggs
2/3 cup vegetable oil
2 tsp. vanilla extract
2 cups grated Parsnip (1 large peeled parsnip)
Preheat oven to 350 degrees F. Whisk together flour, cardamom, baking powder, and salt. In a large bowl, whisk together brown sugar, eggs, oil, 2 teaspoons vanilla, and parsnip. Stir in flour mixture. Line 12 standard muffin cups with paper liners. Divide batter among cups. Bake until a toothpick inserted in center of a cake comes out with a few moist crumbs attached, 18 to 20 minutes. Let cool completely in pan on a wire rack. You may pair these cupcakes with a classic cream-cheese frosting.