The “secret ingredient” in these coconut-infused blueberry cupcakes--mashed potatoes--gives the cake great texture, almost like pound cake. The fluffy frosting is just fun. Because it's low in calories and fat, you can spread or pipe a generous amount on top of each cupcake to make them look extra festive. The frosting stiffens as it stands, so be sure to put it on the cupcakes right after you make it.

Stacy Fraser
Source: EatingWell Magazine, May/June 2010


Recipe Summary

2 hrs 15 mins
Nutrition Profile:




Instructions Checklist
  • To prepare cupcakes: Preheat oven to 350 degrees F. Line 12 (1/2-cup) muffin cups with paper liners.

  • Place potato in a saucepan, add water to cover and bring to a boil. Cook until tender, 8 to 10 minutes. Drain and mash until very smooth. Measure out 3/4 cup and let cool slightly. (You may have some potato left over.)

  • Whisk whole-wheat flour, cake flour, baking powder, baking soda and 1/2 teaspoon salt in a medium bowl.

  • Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in egg, 1/2 teaspoon extract and the 3/4 cup mashed potatoes until combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Fold in 1 cup blueberries. Divide the batter among the prepared cups (they will be full).

  • Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 24 minutes. Transfer to a wire rack and let cool completely.

  • To prepare frosting: Once the cupcakes are cool, bring 2 inches of water to a simmer in the bottom of a double boiler (see Tip). Combine 3/4 cup granulated sugar and 3 tablespoons water in the top of the double boiler. Place over the simmering water and heat, stirring, until the sugar is melted, 2 to 3 minutes. Start beating the mixture with an electric mixer on high speed; add reconstituted egg whites, cream of tartar and a pinch of salt. Continue beating until the mixture looks like a glossy, thick frosting, 5 to 7 minutes. Off the heat, beat for 1 minute more to cool. Add 2 tablespoons (or more, depending on desired color) blueberry preserves (or jam) and 1/4 teaspoon extract and beat on low just to combine. Spread or pipe the frosting on the cooled cupcakes and decorate with fresh blueberries on top, if desired.


Make Ahead Tip: Store unfrosted cupcakes airtight at room temperature for up to 1 day.

Equipment: Muffin tin with 12 (1/2-cup) cups, paper liners

Ingredient Notes: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

Pasteurized dried egg whites are a wise choice in recipes that call for uncooked egg whites. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets.

Tips: No buttermilk? You can make “sour milk” as a substitute: mix 1 1/2 teaspoons lemon juice or vinegar to 1/2 cup nonfat milk.

To improvise a double boiler, bring 2 inches of water to a simmer in a large saucepan, set a medium or large metal bowl over the simmering water. Allow at least an inch between the water and the bottom of the bowl.

DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.

Nutrition Facts

206 calories; protein 3.5g; carbohydrates 46.8g; dietary fiber 1.5g; sugars 29g; fat 0.6g; saturated fat 0.1g; cholesterol 15.7mg; vitamin a iu 29.2IU; vitamin c 1.2mg; folate 27mcg; calcium 52.4mg; iron 0.8mg; magnesium 3.3mg; potassium 156.4mg; sodium 438.9mg; thiamin 0.1mg; added sugar 27g.

Reviews (4)

Read More Reviews
10 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
Nutritional Analysis is inaccurate The canola oil should have been a red flag to recalculate. The correct nutrition information is as follows: 237 Calories 5.5 g Fat 1 g Saturated Fat 16 mg Cholesterol 45 g Carbohydrates 2 g Dietary Fiber 29 g Total Sugars 3 g Protein 245 mg Sodium 102 mg Potassium Exchanges:1 fruit 2.25 Starch Pros: Beautiful Cons: Nutritional Analysis is inaccurate Read More
Rating: 5 stars
Easy and Delicious! When I saw these cupcakes online I had to try them. These are so amazing!! Mine came out just like the picture! I felt the direction for frosting were not very clear. When mixing the frosting after sugar melts keep mixing over heat when egg whites salt and crenellated of tarter is added. I am not much of a baker and assumed that I take bowl of heat once melted so frosting took a tad bit longer after I realized that directions say to mix for 1 min off heat. Oh well... now I know for next time. Delish!!! Pros: easy to bake velvety frosting Cons: frosting a little labor intensive Read More
Rating: 5 stars
The cupcakes were good almost like muffins but still good. The icing didn't work that well however. I didn't have "dry egg whites" so I used regular egg whites but just had them on the heat longer so that they reached 160 degrees (took about 15 minutes). The icing never really firmed up well and ended up somewhat watery. I am not sure if it was the eggs or not. Actually I liked the cream cheese icing (from the Raspberry Swirl cupcakes) a lot better. Much easier to make and tastier if you like cream cheese. Next time I'll try making cream cheese icing with blueberry puree or blueberry jam and use that as icing. I ended up using the left over icing from the raspberry cupcakes to top these. Read More
Rating: 5 stars
These were delicious and the potato adds great velvety texture to the cake. The icing is a bit more labor intensive than for some of the other cupcakes but it's really worth it for the gorgeous presentation. Mine ended up looking like the magazine picture (which rarely happens for me!). Read More
Rating: 4 stars
My kids loved this greatly! Great recipe! Me and my kids did this for snack and my kids asked for us to make some more! We used to have Caramelized Puff Pastry with Strawberries which we found on but it's nice to try new things. I often check it out for recipes and cooking information including this website and for different moods and occasions. Thanks for this appetizing recipe! By the way here's the link to the mentioned recipe: Pros: tasty smooth easy to make taste is easily adjustable and of course loved by my kids Read More
Rating: 5 stars
Delicious and as pretty as the picture I'm testing a few of these recipes for my son's birthday party next weekend. I started with these and they're delicious. They don't have an aftertaste as I find with boxed mixes and storebought cupcakes. The texture of the cake is right on with a great crumb and just enough blueberries. The frosting worked well for me but I'm a former professional candy maker. It's very similar to a divinity. I did not have powdered egg whites but it worked fine with two egg whites. It's been raining all day today and frankly that's the worst time to make egg white creations because it's sensitive to high humidity. But I'm impressed potato and all! Pros: Tasty Easy ingredient list Cons: Frosting may be a little tricky Read More
Rating: 4 stars
Rating: 5 stars
These cupcakes were great! I don't know about the other comment because mine came out HUGE and was well worth the calories. I will definitely be making these again! Read More
Rating: 5 stars
yummy - icing was a bit challenging firmed quickly once off the heat...ended up more like a glaze Read More