These Hamburger Cupcakes with Mashed Potato Frosting are a meat lovers dream come true. I whipped the eggs to lighted the meat, and baked the piped mashed potatoes on top to brown them. The result, a fabulously meaty twist with all the beefy goodness you crave—no fork required.
Hamburger Cupcakes with Mashed Potato Frosting
Looking for a cupcake that’s a meat lover’s dream come true? With Father’s Day around the corner, I was looking for a fun way to celebrate Father’s Day that wasn’t the same old, same old. Cake, snore. Cupcakes, bigger snore. Creativity was a must. I mean Dear Husband deserves something extra special for his day. Then I remembered that all the way back in 2012!! I had come up with a recipe for Hamburger Cupcakes with Twice Baked Potato Frosting! Ding. Done.
The ORIGINAL Hamburger Cupcakes with Twice Baked Potato Frosting. An oldie but a goodie!!!
The original Hamburger Cupcakes with Twice Baked Potato Frosting
When making this recipe I followed the meat recipe exactly as I did in the original recipe. Why mess with success?
I did make a few changes/tweaks. Here they are.
The mashed potato frosting
I used instant mashed potatoes for my current version and bake the potatoes with the cupcakes to start, rather than adding the mashed potatoes after the meat has baked for a while. It worked really well, however I wish I had added an egg or two to the potatoes and made them a little thicker because they fell a little during the baking.
Delicious, but not quite as pretty.
Hamburger Cupcakes with Mashed Potato Frosting – pre baking.
Baking the Hamburger Cupcakes
I thought it might work better if I baked the cupcakes in a disposable tin and then transferred them to pretty cups afterwards. I’m not sure that was necessary. One thing that was better about that method was that the cupcakes were super easy to take out of the fun cupcake cups once transferred. I guess this would be a case of… You are the Executive Chef in your kitchen…
After baking, I transferred these to pretty cups then blow torched them for funsies.
Adding Cheese Sauce and Everything Bagel Spice to top the Hamburger Cupcakes
I thought the Hamburger Cupcakes could use something to upgrade and spice them up a bit.
I made a quick cheese sauce using equal parts Daiya shredded vegan cheddar and almond milk. I had gotten the idea from the Daiya booth at the National Restaurant association show last year. As an aside, this year they’re coming out with a ready made “cheese” sauce… I can’t wait!
Sprinkling the Everything Bagel Spice on top of the cheese sauce made the Hamburger Cupcakes go from great to epic. Really.
So I went a little overboard pouring the “cheese” sauce over my test cupcake… maybe because I LOVE CHEESE!
Here’s the recipe for Hamburger Cupcakes with Mashed Potato Frosting
These are great for any time you want to make a fun meal or to celebrate the guys (and girls) in your house with an unexpected twist on everyone’s favorite dessert!
Sprinkling Everything Bagel Spice over my Hamburger Cupcakes with Mashed Potato Frosting & “Cheese” Sauce
Hamburger Cupcakes with Mashed Potato Frosting
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 18 Hamburger Cupcakes with Mashed Potato Frosting 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Gluten Free
- Diet: Kosher
Description
These Hamburger Cupcakes with Mashed Potato Frosting are a meat lovers dream come true. I whipped the eggs to lighted the meat, and baked the piped mashed potatoes on top to brown them. The result, a fabulously meaty twist with all the beefy goodness you crave—no fork required.
Ingredients
For the Meat Filling
- 2 pounds lean ground beef, room temperature
- 3 large eggs, room temperature, separated
- 1 medium onion, finely diced
- 1 clove garlic crushed, or one frozen garlic cube defrosted
- 1/4 cup carrots, finely shredded
- 1/4 teaspoon black pepper
- pinch of salt
- foil lined cupcake cups
For the Mashed Potato Topping (easy method)
- 3 – 3 1/2 cups instant mashed potatoes (I used Idahoan)
- 1/4 cup garlic oil or 1/4 cup extra virgin olive oil + 4 teaspoons garlic powder
- 2 cups vegan milk
- 2 large eggs
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
For the “Cheese” Sauce
- 1 cup Daiya shredded plant based cheddar
- 1 cup plant based milk
To Finish
- Everything Bagel Seasoning
- Decorative toothpicks (optional)
Instructions
For the Meat Filling
- Preheat oven to 350° F.
- Place the ground beef in a large bowl.
- Break up any large pieces of meat.
- In a large mixing bowl, whip the egg yolks until tripled in volume and pale yellow – around 3 minutes.
- Fold the yolks into the ground beef, mixing until just combined.
- Fold in the onions, carrots and pepper.
- Set the meat mixture aside.
- In a clean dry mixing bowl, with clean dry beaters, whip the whites with the salt until stiff but not dry.
- Carefully fold into the meat mixture, being careful not to stir too vigorously.
- Mix until mixture is completely combined.
For the Mashed Potato Topping (easy method)
- In a large bowl combine the dried mashed potatoes, oil, milk, eggs +salt and pepper until completely smooth. If the potatoes are too loose add more dried mashed potatoes 1/4 cup at a time until the desired consistency is reached.
- Spoon the mashed potatoes into a large piping bag with a hole cut on the bottom or a large circular piping tip placed inside. Alternately, you can use a large Ziplock bag with a hole cut in a corner.
For Baking
- You can either bake the Hamburger Cupcakes directly in foil lined baking cups (DO NOT USE PLAIN PAPER, THEY WILL NOT HOLD UP), or directly in a cupcake pan without baking cups. If you bake them directly in baking cups they can be transferred to foil lined baking cups after baking.
- Spoon into the prepared muffin cups/tins.
- Place the potatoes into a pastry bag (if using) and pipe the potatoes onto the baked meat muffins.
- Pipe circular “frosting” swirls on to the top of the meat. If not using a pastry bag, spoon the potatoes onto the tops of the baked meat muffins. See note below.
- Bake for 30 minutes in the center of the oven, then switch to medium broil and broil for 10-15 minutes until the tops of the potatoes are golden brown.
For the “Cheese” Sauce
- Place the “cheese” and milk in a microwave safe glass or bowl.
- Microwave for a minute at a time, whisking after each minute, until the cheese is completely melted and the sauce is very smooth with no lumps.
To Finish
- If the Hamburger cupcakes were baked directly in a pan, use a knife to loosen them from the sides of the pan. Transfer them to foil lined baking cups.
- Serve with cheese sauce and Everything Bagel Spice on the side.
- Best served warm, but these are good cold too!
Equipment
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Pyrex 8-piece 100 Years Glass Mixing Bowl Set (Limited Edition) – Assorted Colors Lids
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Tovolo Tool for Kitchen Meal Prep to Scoop Spread Slice and Scrape, Cayenne, Small
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You can make the mashed potatoes from scratch if you have a good recipe. Just make sure they are smooth enough to pipe and contain some egg so they maintain their shape.
If you choose to add the mashed potato topping after baking the filling (also a good option), bake the topped Hamburger Cupcakes for an additional 20 minutes, then broil for around 10 minutes until golden brown.
You can bake the Hamburger Cupcakes in foil lined baking cups or you can bake them in a muffin tin and then transfer them to foil lined baking cups. I’ve found that the meat can stick to the sides of the foil lined cups if baked directly in them, so I baked mine in disposable aluminum pans then transferred them. The choice is up to you and the difference is minimal.
Just for fun (if you’re a pyromaniac like me) you can use your handy blow torch to brown the cupcakes as well 😀
Nutrition
- Serving Size: 1 Hamburger Cupcake with Mashed Potato Frosting
- Calories: 128
- Sugar: 1.4 g
- Sodium: 260.7 mg
- Fat: 4.9 g
- Saturated Fat: 2.6 g
- Carbohydrates: 7 g
- Fiber: 0.7 g
- Protein: 13.1 g
- Cholesterol: 68.3 mg
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