Pot O’Gold Cupcakes

Photo of the Pot O'Gold Cupcakes


1/4 cup (1/2 stick) butter, softened
1 cup granulated sugar
1 egg
3/4 tsp vanilla extract
3/4 cup milk
1 1/4 cups all-purpose flour
1/4 cup whole wheat flour
1 1/2 tsp baking powder
1/2 can (15 oz) Cougar Gold® cheese, grated

Candied Pecans

1 1/2 Tbsp butter
1 1/2 Tbsp brown sugar
1 1/2 Tbsp real maple syrup
1 cup pecan pieces


1/2 cup (1 stick) butter, softened
1 package (8 oz) light cream cheese, softened
1 Tbsp whipping cream (unwhipped)
4 Tbsp Honey
4 cups (about 1 lb) powdered sugar

Cupcake Directions

Preheat the oven to 350° F. Line a cupcake pan with 12 liners.
In a large bowl, Cream together the butter and sugar. Add egg, beating well. Mix in vanilla and milk. Add flour and baking powder until combined. Stir in the cheese. Fill the cupcake liners 3/4 full and bake for about 20 minutes. Let cool. Frost (recipe follows). Sprinkle with candied pecans (recipe follows).

Candied Pecans Directions

Heat oven to 350° F. Line cookie sheet with cooking parchment paper. In a large skillet, melt the butter over medium heat. Add the brown sugar and syrup, stirring constantly until bubbly. Add pecans; Cook and stir for 3 minutes until well coated. Spread onto parchment paper. Bake 8 minutes, or until golden. Cool completely before using.

Frosting Directions

In medium mixer bowl, cream together butter and cream cheese until softened. Mix in whipping cream and honey. Add sugar 1 cup at a time, mixing well after each addition. Beat on high speed until smooth.