Savory Potato Rosemary Cupcakes with Irish Cheddar Frosting for St. Patrick’s Day

Savory Potato Rosemary Cupcakes with Irish Cheddar Frosting for St. Patrick’s Day

cupcakes, savory, cheddar, potato, rosemary, St. Patrick's Day
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Sure, St. Patrick’s Day makes people want to drink green beer (I’ve done a cupcake with that), have whiskey (there’s a cupcake for that, too), and make wishes on clovers (yes, I’ve also done a cupcake with clovers).  But, there is something else that Ireland is known for and that should not be forgotten – potatoes!!

Potatoes, rosemary, and Irish 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 and the ground dried rosemary packs the cupcakes with flavor.  Irish 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.

Savory Potato Rosemary Cupcakes with Irish Cheddar Frosting

Yield: 16 cupcakes

Savory Potato Rosemary Cupcakes with Irish Cheddar Frosting


    Cupcake Ingredients
  • 1 ½ cups all-purpose flour
  • 2 teaspoons ground dried rosemary
  • 1 teaspoon baking soda
  • 1 cup sugar
  • ½ cup peeled and mashed potatoes (no butter or seasoning), room temperature
  • 2 eggs
  • ½ cup vegetable oil
  • ½ cup apple juice
  • Frosting Ingredients
  • 16 ounces cream cheese, room temperature
  • ½ cup butter, room temperature
  • 1/2 teaspoon salt
  • 8 ounces Irish cheddar, grated
  • 4 cups powdered sugar


    Cupcake Instructions
  1. Preheat oven to 350 F.
  2. In medium-sized bowl, whisk together flour, rosemary, and baking soda.
  3. In a large bowl, combine sugar, mashed potatoes, and eggs. Beat until smooth.
  4. Mix the oil and apple juice into the potato mixture.
  5. Slowly add the flour mixture and mix until fully incorporated.
  6. Fill cupcake liners ¾ full.
  7. Bake for 20 minutes or until cupcakes bounce back when lightly touched.
  8. Frosting Instructions
  9. Whip cream cheese, butter, and salt in a large mixing bowl on high speed until light and fluffy, about three minutes.
  10. Mix in cheddar.
  11. Mix in powdered sugar a little bit at a time until fully incorporated.
  12. Pipe onto cooled cupcakes.

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9 comments on “Savory Potato Rosemary Cupcakes with Irish Cheddar Frosting for St. Patrick’s Day”

  1. Jessica says:

    Do they count as dinner or dessert?

  2. Jessica says:

    What can we use if we can’t find Irish Cheddar?

  3. These look fantastic, Stef. I’ve not made any savoury cupcakes yet but by looking at these, I must try. I bet the cheese tastes great and strong.. just how I like it.

  4. Love it…they look fantastic and very yummy!!!
    take a look at my turkey cupcakes….…in my blog, sorry for the spanish but i´m new, maybe in a couple months can try to post in both languages. Greetings!

  5. Natasha says:

    I’m really intrigued. It sounds so interesting and (I’m scared to say it!) delicious… though it seems like a snack to me…

  6. Susana Bates says:

    Oh no! Looks like the link is broken on Paula Deen’s website. These are my (& my friends) favorite St. Patrick’s day cupcakes to make. Luckily I already printed out the recipe last year. Just a heads up.

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