potato rosemary cupcakes
Potatoes, rosemary & cheddar, typically the makings of an appetizer or side dish, are used here to create a savory St. Patrick’s Day cupcake. The mashed potatoes add moisture & the rosemary packs the cupcakes with flavor. Cheddar makes an appearance in the frosting to tie the whole package together. Serve the cupcakes as a stand-alone snack or as a unique, surprising dessert.
prep time
cook time
20 Min
method
---
yield
16 serving(s)
Ingredients
- CUPCAKES:
- 1 1/2 cups all purpose flour
- 2 teaspoons rosemary, dried
- 1 teaspoon baking soda
- 1 cup sugar
- 1/2 cup peeled & mashed potatoes (no butter or seasoning), room temperature
- 2 x large eggs
- 1/2 cup vegetable oil
- 1/2 cup apple juice
- FROSTING:
- 2 - 8 oz. packages cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1/2 teaspoon salt
- 8 ounces sharp cheddar cheese, shredded
- 4 cups confectioners' sugar
How To Make potato rosemary cupcakes
-
Step 1CUPCAKES: Preheat oven to 350 degrees F. In medium sized bowl, whisk together flour, rosemary & baking soda. In a large bowl, combine sugar, mashed potatoes, & eggs. Beat until smooth. Mix the oil & apple juice into the potato mixture. Slowly add the flour mixture & mix until fully incorporated. Fill cupcake liners 3/4 full. Bake for 20 minutes or until cupcakes bounce back when lightly touched.
-
Step 2FROSTING: Whip cream cheese, butter & salt in a large mixing bowl on high speed until light & fluffy, about 3 minutes. Mix in cheddar. Mix in powdered sugar a little bit at a time until fully incorporated. Pipe onto cooled cupcakes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT
Just A Pinch Sweepstakes