Description
Loaded Pot Roast Cupcakes are a fun and creative twist on traditional dinner, combining savory flavors of pot roast with the comfort of cupcakes.
Ingredients
Scale
- 2 eggs
- ⅔ cup milk
- 1 cup shredded cheddar cheese
- 1 cup mashed potatoes (leftover or freshly made)
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups cooked shredded pot roast (with gravy if available)
- ½ cup shredded cheddar cheese (for topping)
- 2 tbsp sliced green onions
- Optional: shredded carrots for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together eggs, milk, and mashed potatoes until smooth. Stir in flour, baking powder, garlic powder, onion powder, salt, and pepper until just combined. Fold in cheddar cheese.
- Divide mixture evenly into muffin cups, filling about ¾ full. Bake for 18–20 minutes, or until golden and a toothpick comes out clean. Allow to cool slightly.
- Warm shredded pot roast and gravy. Spoon generously over each cupcake.
- Sprinkle with extra cheddar cheese, green onions, and optional shredded carrots. Serve warm.
Notes
- For best results, use leftover pot roast for added flavor.
- These cupcakes can be made ahead of time and reheated before serving.
- Feel free to customize toppings based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg