Bake Sale: Potato Rosemary Cupcakes

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Bake Sale: Potato Rosemary Cupcakes

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.

Stefani Pollack is the author of the popular cupcake blog, Cupcake Project. While she loves simple chocolate cupcakes, Stefani prefers creative cupcakes inspired by her favorite flavor combinations. She encourages her readers to branch out and experiment in the kitchen. Why cupcakes? They bring out the kid in us! Visit Stefani at www.cupcakeproject.com.

Reader Comments:

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

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

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

By Miss Pat on March 14, 2012

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

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

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

Pauladeen.com

Bake Sale: Potato Rosemary Cupcakes