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.
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Savory Potato Rosemary Cupcakes with Irish Cheddar Frosting
- 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
- 16 ounces cream cheese room temperature
- ½ cup butter room temperature
- 1/2 teaspoon salt
- 8 ounces Irish cheddar grated
- 4 cups powdered sugar
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.
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.