Bake Sale: Potato Rosemary Cupcakes

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By Stefani Pollack

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.

Rosemary Potato Cupcakes
Yield: 16 cupcakes

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

Cupcake Directions:
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 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

Frosting Directions:
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.

 

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Reader Comments:

54321

You can cut the frosting amount in half if you don't plan to make large swirls. The frosting in the recipe yields enough to make really tall swirls as shown in the photo.

By Stefani Pollack on April 02, 2012

54321

Hi...I tried this recipe and it is really good. I had a problem with frosting. It did not get thick and I had enough left over to frost at least 10 more cupcakes. What did I do wrong. And do you have any suggestions regarding using the left over frosting? Thanks

By Victoria on March 24, 2012

54321

Question. The amount of icing seems to be about twice what you would need for 16 cupcakes.

By Miss Pat on March 14, 2012

54321

Hi Paula Just to let you know that I look at your show on the foodnetwork channel quite interesting - I also enjoy most of your recipes hoping to hear from you soon Our food and culture is much different from yours

By mymoon ghisyawan on March 13, 2012

54321

Mrs Paula deen I love watching your shows I love to see you cooks I enjoyed watching you and your Family get together and cooks If you ever make it to New Orleans an do a show. I will hope to be in the audiance watching you cook and try the foods you Prepare Love your show.

By Eric Combetta on March 11, 2012

54321

Is it really suppose to be 4 CUPS of powdered sugar? In comparison to the other ingredients that ratio seems off. Otherwise they sound delicious!

By Susan Durham on March 08, 2012

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Paula, I love watching you and your family. I miss seeing your show, I watched you everyday. My son lives in Charleston S.C. He took me to the Lady & Sons to eat. Oh my goodness! People are always telling me that I look just like the cooking lady Paula Deen. I always tell them that you are my hero. May God Bless You Mary Ann
Mary Ann Tharp in A Summer of Burgers on August 15, 2014 at 10:48 pm

Add a few spoonfuls of parmesan cheese to the flour and cornmeal breading and it kicks the tomatoes up another notch. Bev
in Crispy Fried Green Tomatoes on August 15, 2014 at 10:33 am

I just bought Paula's Peach Salad Dressing and wondered if anyone has a good recipe that they use it in?
Melissa in Taste Testing 101 on August 13, 2014 at 8:36 am

Congrats Bobby. Loved the family picture miss you Paula on TV will be watching online. Jack is getting big. Looks like his mom but Matt aka moose has your face. Your eyes cheeks hair even falls to his face like yours except to the left. Good luck on your next venture. You give us other 60+ yr women strength to move on. Keep up the good work.
Carol Bryant in Love at Last on August 11, 2014 at 6:12 pm