The natural sweetness of parsnips, dried fruit and apple juice make these delicious cupcakes a treat for those needing to follow a sugar-free diet or if you don't like overly sweet cakes. Instead of parsnips, the cakes can be made with the same quantity of grated raw carrots. This recipe is from my book 'Special Cupcakes'. See footnote below for more details.
If extra sweetness is required, add a little fructose or one of the commercial sweeteners that are suitable for diabetics.