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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 Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
14
cupcakes
Calories:
302
kcal
Author:
Stefani
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
US Customary
-
Metric
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:
302
kcal
|
Carbohydrates:
43
g
|
Protein:
2
g
|
Fat:
13
g
|
Saturated Fat:
8
g
|
Cholesterol:
58
mg
|
Sodium:
92
mg
|
Potassium:
49
mg
|
Sugar:
32
g
|
Vitamin A:
460
IU
|
Vitamin C:
5.7
mg
|
Calcium:
16
mg
|
Iron:
1
mg