Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Thanksgiving Mashed Potato Cupcakes
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- Level: Easy
- Total: 1 hr 30 min
- Active: 50 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 467
- Total Fat
- 23 g
- Saturated Fat
- 15 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 0 g
- Sugar
- 51 g
- Protein
- 4 g
- Cholesterol
- 84 mg
- Sodium
- 266 mg
These playful cupcakes feature tender coconut cake dressed up with swirled coconut buttercream to look like a mound of tempting mashed potatoes. A spoonful of dulce de leche stands in for the gravy, while a square of yellow candy looks like a pat of butter. A sprinkle of flaky salt ties it all together for a treat that’s a clever visual twist with the cozy flavors of a classic cupcake.
- Level: Easy
- Total: 1 hr 30 min
- Active: 50 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 467
- Total Fat
- 23 g
- Saturated Fat
- 15 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 0 g
- Sugar
- 51 g
- Protein
- 4 g
- Cholesterol
- 84 mg
- Sodium
- 266 mg
Ingredients
Coconut Cupcakes:
Coconut Buttercream:
Decoration:
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Directions
Special equipment:
12 paper cupcake liners- For the coconut cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
- Whisk the flour, baking powder and salt in a medium bowl and set aside. Beat the butter and granulated sugar in a stand mixer on medium-high speed until fluffy, scraping down the sides of the bowl with a rubber spatula as needed, about 4 minutes. Beat in the eggs one at a time until combined. Beat in the coconut extract and vanilla extract. On low speed, mix in half the flour mixture until just combined. Add the coconut milk and mix until incorporated. Add the remaining flour mixture and mix until just combined, scraping down the sides of the bowl as needed.
- Divide the batter among the 12 liners. Bake until a toothpick inserted in the middle of a cupcake comes out clean, 18 to 22 minutes. Let the cupcakes cool 5 minutes in the pan, then transfer them to a wire rack to cool completely.
- For the coconut buttercream: Combine the butter, confectioners’ sugar and salt in the bowl of a stand mixer and beat on medium-high speed until smooth and fluffy, 2 to 3 minutes. Add the coconut milk, coconut extract and vanilla extract and beat until smooth.
- For the decoration: Scoop frosting onto a cupcake and swirl it to resemble a mound of mashed potatoes. Use the back of a spoon to make a small well on top. Stir the dulce de leche with 2 to 3 tablespoons of warm water to give it a gravy-like consistency. Spoon some of the thinned dulce de leche on top of each cupcake. Top with a yellow candy square and a sprinkle of flaky salt. Repeat with the remaining cupcakes.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
