Potato Rosemary Cupcakes

Potato Rosemary Cupcakes

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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


  • 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


  1. Place eggs and sugar in mixing bowl, beat until fluffy.
  2. Mix in vegetable oil,apple cider,and mashed potatoes. Mix on low until well incorporated.
  3. Sift all dry ingredients
  4. Slowly mix in dry ingredients approximately in thirds until well incorporated.
  5. Use cupcake cliners or grease wll two cupcake pans. Fill each cupcake line 3/4 full.
  6. Bake for 20-23 minutes until toothpick comes out clean. Let cool before frosting.
  8. 16 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
  9. Frosting 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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