Parsnip and Quince Cupcakes

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Cupcakes:

4 cups all-purpose flour 

3 cups granulated sugar 

1 tablespoon plus 1 teaspoon baking soda 

1 tablespoon ground ginger 

2 teaspoons ground allspice 

2 teaspoons ground cinnamon 

1 teaspoon ground cloves 

1/2 teaspoon ground nutmeg 

1 1/2 teaspoons salt 

6 eggs 

1 1/2 cups buttermilk 

1 1/2 cups canola oil 

1 tablespoon vanilla extract 

4 cups shredded parsnips

Quince Compote:

1 cup seltzer water 

1/4 cup dry white wine 

3/4 cup granulated sugar 

1/4 teaspoon peeled and finely chopped fresh ginger 

2 quince (about 1 1/2 pounds), peeled, cored and cubed 

1 teaspoon lemon juice

Honey Cream Cheese Frosting:

1 pound cream cheese, at room temperature

1 stick (4 ounces) butter, at room temperature 

1 cup powdered sugar 

3/4 cup honey 

1 teaspoon vanilla extract