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Mashed Potato Cupcakes

Chef Megan’s Mashed Potato Cupcakes Recipe

Everyone loves cupcakes for their fluffy, melt-in-your-mouth flavor, but I like to take this favorite dessert one step further by getting creative with each batch I create. Today’s recipe will show you how to create the perfect cupcake that impersonates a side of buttery mashed potatoes and gravy.


  • 1 1/4 cups all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup sugar
  • 2 large eggs room temperature
  • 2 tsp pure vanilla extract
  • 1/2 cup buttermilk or plain kefir, room temperature
  • Whipped Cream
  • 3/4 cup of Caramel Sauce
  • 12 Yellow Starburst candy (unwrapped)


  1. Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.
  2. In a medium bowl, whisk together 1 1/4 cups flour, 1 1/4 tsp baking powder, and 1/2 tsp salt. Set flour mix aside.
  3. In the bowl of an electric mixer, beat butter and sugar on medium-high speed 5 minutes until thick and fluffy, scraping down the bowl as needed.
  4. Add eggs one at a time, beating well with each addition, then scrape down the bowl. Add 2 tsp vanilla and beat to combine.
  5. Bake for 20-23 minutes at 350 °F, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.

    Top each cupcake with whipped cream to resemble creamy mashed potatoes.

  6. Use a spoon to impress a crater in the center of the whipped cream.
  7. Drizzle caramel sauce within the crater until caramel sauce begins to pour out slightly.
  8. Top your cupcakes with a starburst candy, allowing them to sit within the caramel sauce slightly.

Let me know if how your cupcakes turn out and whether they were a hit or not.

From myself and everyone at SEASPAR, Keep on cooking!

-Chef Megan.