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5 from 1 vote

Savory Thyme Turnip Cupcakes

Thyme turnip cupcakes taste like the smell of a garden on a dewy morning. They're herbal and fresh with a little zing from the turnip and a touch of sunshine from the addition of orange juice.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: orange thyme frosting, thyme turnip cupcake recipe, thyme turnip cupcakes
Servings: 14 cupcakes
Calories: 302kcal

Ingredients

Cupcake Ingredients:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons ground dried thyme
  • 1 teaspoon baking soda
  • 1/2 cup unsalted butter room temperature
  • 1 cup sugar
  • 1/2 cup peeled, cooked, and mashed turnips about 3 medium-sized turnips, room temperature
  • 2 large eggs
  • 1/2 cup orange juice

Frosting Ingredients:

  • 1/2 cup unsalted butter room temperature
  • 2 cups powdered sugar
  • 1 teaspoon ground dried thyme
  • 1 teaspoon pulp-free orange juice
  • fresh thyme for garnish, optional

Instructions

Cupcake Directions:

  • Preheat oven to 350 F.
  • In a medium-sized bowl, whisk together flour, thyme, and baking soda and set aside.
  • In a large bowl, beat butter and sugar until fully combined.
  • Mix in the mashed turnips until fully combined.
  • Mix in the eggs and orange juice until fully combined.
  • Mix in the flour mixture a little bit at a time until just combined.
  • Fill cupcake liners just over halfway full.
  • Bake for 20 minutes or until a toothpick comes out dry.

Frosting Directions:

  • In a medium-sized mixing bowl, beat butter with an electric mixer for three minutes on high speed until light and fluffy.
  • Mix in powdered sugar a little bit at a time until fully combined.
  • Mix in thyme and orange juice until fully combined.
  • Spread or pipe on cooled cupcakes.
  • Optionally, top cupcakes with fresh thyme.

Nutrition

Calories: 302kcal | Carbohydrates: 43g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 92mg | Potassium: 49mg | Sugar: 32g | Vitamin A: 9.2% | Vitamin C: 6.9% | Calcium: 1.6% | Iron: 5.7%