I’m on a baking streak lately, something I sort of enjoy but not really. Clean-up is too messy for me, my baking supplies are old, don’t even look at the muffin pan photo, and my hand held mixer just doesn’t cut it. Anyways, remember my post about January being national soup month? There was an area in that post that mentioned soup being used for after dinner desserts, and one of those recipes was Tomato Soup Spiced Cupcakes. I had to make them. I needed to know if they tasted like tomato soup or if they were super good. Who would have thought you could use tomato soup for cupcakes? Unfortunately I didn’t have a spice cake so I came up with a recipe using yellow cake and adding my own spices to make it a spice cake. You can see the original recipe at Campbell’s. Here is what you will need
1 box (about 18 ounces) spice cake mix. I used a yellow cake mix and added 1 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, and 1/2 teaspoon ground nutmeg.
1 can (10 3/4 ounces) Campbell’s Condensed Tomato Soup (Regular or Healthy Request)
1/2 cup water
Heat the oven to 350°F. Place liners into 24 muffin-pan cups.
Combine the cake mix, soup, water and eggs in a large bowl. If you are using a yellow cake mix add the spices in as well.
Mix according to the package directions.
Spoon the batter into the muffin-pan cups. I use a 1/4 cup measuring cup to fill mine.
Bake for 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Let the cupcakes cool in the pans on wire racks for 10 minutes. Remove the cupcakes from the pans and let cool completely.
Homemade Cream Cheese Frosting:
Beat cream cheese, butter and vanilla in large bowl with mixer until well blended.
Add the powdered sugar gradually, beating after each addition until well blended.
Spread onto your tomato soup cupcakes once cooled.