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Tomato Soup Spice Cupcakes

An image of prepared Tomato Soup Spice Cupcakes made with flour, allspice, cinnamon, clove, Campbell's® Condensed Tomato Soup and cream cheese.
  • prep time: 20 min
  • total time: 1 hr
  • serves: 24 people
  • calories: 240 1 serving

Ever ventured outside the culinary box? These Tomato Soup Spice Cupcakes will surprise you with their unexpected ingredient and irresistible taste. condensed tomato soup adds a beautiful reddish hue to this otherwise classic cupcake recipe, and keeps the cake nice and moist under the vanilla cream cheese frosting. The most fun you’ll have apart from eating Tomato Soup Spice Cupcakes is telling people what’s inside. And if you’re hungry for more adventurous treats, try our Easy Tomato Soup Spice Waffles for breakfast or brunch! You can make them with just 4 ingredients- see the tip below to learn how!

Ingredients

  • 2 cups all purpose flour, sifted
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 cup (1 stick) butter, softened
  • 1 1/3 cups granulated sugar
  • 2 egg, at room temperature
  • 1/2 cup milk (amount divided in recipe steps below)
  • 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
  • 1 package (8 ounces) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 package (16 ounces) confectioners' sugar

Instructions

  • Tips

    • For classic 2-layer cake: Divide the batter between two greased and floured (8-inch) round baking pans and bake for 35 minutes or until a toothpick inserted comes out clean. Cool, then fill and frost with the frosting.
    • For a bundt cake, pour the batter into a greased and floured 10-cup bundt pan.  Bake for 35 minutes or until a toothpick inserted in the cake comes out clean.  Let cool on a wire rack for 10 minutes before removing from the pan, then let cool completely on the wire rack.  Frost the cake or omit the frosting and sprinkle with confectioners' sugar.
    • For a semi-homemade layer cake, combine boxed spice cake mix (1 box, about 15-ounces), with the soup, eggs, and 1/2 cup milk. Bake in two greased and floured (8-inch) baking pans for 25 minutes or until a toothpick inserted in the center comes out clean. Frost with a 16-ounce container of store-bought cream cheese frosting.
    • For Easy Tomato Soup Spice Waffles, combine boxed spice cake mix (1 box, about 15 ounces) with the soup, eggs and 1/2 cup water (if you can't find spice cake mix, use yellow cake mix and add 1 tablespoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground allspice).  Use about 3/4 cup batter for each waffle and cook in heated Belgian waffle maker for about 4 minutes.  Drizzle with cream cheese glaze (Mix 1/2 cup softened cream cheese, 1/2 cup confectioners' sugar and 1/4 cup milk until smooth).  Serve with whipped topping and strawberries.  Makes about 5 large waffles.
    • For those who enjoy a little crunch, try sprinkling chopped nuts on top of the frosting.

  • Step 1

    Heat the oven to 350°F.  While the oven is heating, whisk the flour, baking powder, baking soda, allspice, cinnamon and cloves in a large bowl until evenly mixed.

  • Step 2

    Beat the butter and granulated sugar in a large bowl with an electric mixer at medium speed until the mixture is creamy, about 3 to 4 minutes.  Add the eggs, one at a time, beating just until mixed after each addition.  Add 1/4 cup milk and the soup, beating until well blended.  Add the flour mixture and beat on low just until well blended.  Line 24 muffin-pan cups with paper liners.  Divide the batter among the cups.

  • Step 3

    Bake for 20 minutes or until a toothpick inserted comes out clean.  Let the cupcakes cool in the pans on wire racks for 20 minutes.

  • Step 4

    While the cupcakes are cooling, beat the remaining 1/4 cup milk, cream cheese and vanilla in a medium bowl with an electric mixer on medium speed until the mixture is creamy.  Gradually beat in the confectioners' sugar until the frosting is the desired consistency (you can add a bit more milk if needed- frosting should be smooth and hold its shape when lifted with a spoon, but still soft enough to spread). Frost the cupcakes with the frosting.  Sprinkle with grated orange zest, if desired.

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Calories 240
Total Fat 8 g
Sat. Fat 5 g
Trans Fat 0 g
Cholesterol 36 mg
Sodium 215 mg
Total Carb 41 g
Dietary Fiber 1 g
Sugar 31 g
Protein 3 g
Vitamin D 2 %DV
Calcium 6 %DV
Iron 4 %DV
Potassium 2 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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