Low Sugar Gluten-Free Parsnip Cupcakes

  • Author: Mary Voogt (Contributing Writer)
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 15
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


A low sugar and allergen free first birthday cupcake made with parsnips and applesauce.



  1. Peel, chop and simmer 2 medium parsnips in a small amount of water until tender, about 15 minutes.
  2. Puree with immersion blender. Set aside.
  3. Heat oven to 375 degrees F. Line muffin tin with cupcake wrappers.
  4. In a small bowl combine the gelatin and 1/4 cup rice milk or water. Set aside.
  5. In a large bowl combine the flour, psyllium husk, salt (Use the code kitchenstewardship for 15% off of your first purchase), baking soda and cream of tartar. Mix to blend.
  6. Add 1/2 cup parsnip puree, applesauce, oil, honey, vanilla, and 1/2 cup rice milk. Beat to combine well.
  7. Add the hot water to the gelatin mixture and stir until gelatin is dissolved. Add this mixture to the batter and beat until combined.
  8. Pour batter into prepared muffin cups, about 3/4 full.
  9. Bake for 35 – 40 minutes.
  10. Cool completely before frosting.


The cupcakes can be made in advance and frozen for up to six months.

The parsnip puree can be made up to three days in advance. There may be extra puree. Serve the extra as a vegetable side or in your favorite soup.

Use sunbutter or ghee mixed with a little honey for a simple frosting.