Potato Rosemary Cupcakes

Potato Rosemary Cupcakes Recipe

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Danny McSharry


A great recipe for St. Patty's Day. We are a family who loves mashed potatoes and cheese. This only made sense.

★★★★★ 1 vote
20 Min
25 Min


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1 3/4 c
all purpose flour
1 1/2 tsp
rosemary, dried or 1 tbl. fresh
1 1/4 tsp
baking soda
1 1/4 c
2/3 c
mashed potatoes(leftover works great)
2/3 c
apple cider
1/2 c
vegetable oil
3 medium

How to Make Potato Rosemary Cupcakes


  • 1Place eggs and sugar in mixing bowl, beat until fluffy.
  • 2Mix in vegetable oil,apple cider,and mashed potatoes. Mix on low until well incorporated.
  • 3Sift all dry ingredients
  • 4Slowly mix in dry ingredients approximately in thirds until well incorporated.
  • 5Use cupcake cliners or grease wll two cupcake pans. Fill each cupcake line 3/4 full.
  • 6Bake for 20-23 minutes until toothpick comes out clean. Let cool before frosting.
  • 816 ounces cream cheese at room temperature
    1 stick of butter at room temperature
    1/4 teaspoon salt
    1 cup of shredded cheddar cheese (I use Irish Cheddar)
    4 cups of confectioners sugar
  • 9Frosting Directions:
    Whip cream cheese, butter, and salt in a large mixing bowl on high speed until light and fluffy, about 3-4 minutes.
    Mix in cheddar cheese.
    Mix in powdered sugar a little bit at a time until fully incorporated.
    spread on cupcakes.

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