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5
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Savory Potato Rosemary Cupcakes with Irish Cheddar Frosting
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.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
16
cupcakes
Calories:
489
kcal
Author:
Stefani
Ingredients
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
large 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
US Customary
-
Metric
Instructions
Cupcake Instructions
Preheat oven to 350 F.
In medium-sized bowl, whisk together flour, rosemary, and baking soda.
In a large bowl, combine sugar, mashed potatoes, and eggs. Beat until smooth.
Mix the oil and apple juice into the potato mixture.
Slowly add the flour mixture and mix until fully incorporated.
Fill cupcake liners ¾ full.
Bake for 20 minutes or until cupcakes bounce back when lightly touched.
Frosting Instructions
Whip cream cheese, butter, and salt in a large mixing bowl on high speed until light and fluffy, about three minutes.
Mix in cheddar.
Mix in powdered sugar a little bit at a time until fully incorporated.
Pipe onto cooled cupcakes.
Nutrition
Calories:
489
kcal
|
Carbohydrates:
55
g
|
Protein:
7
g
|
Fat:
27
g
|
Saturated Fat:
17
g
|
Cholesterol:
81
mg
|
Sodium:
381
mg
|
Potassium:
101
mg
|
Sugar:
43
g
|
Vitamin A:
730
IU
|
Vitamin C:
1.6
mg
|
Calcium:
137
mg
|
Iron:
0.9
mg