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Tomato Soup Spice Cupcakes

Courtesy Campbell's


  • 2 cups all-purpose flour
  • tablespoons baking powder
  • teaspoons ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 cup (1 stick) butter, softened
  • 1⅓ cups granulated sugar
  • 2 eggs
  • 1/2 cup milk, divided
  • 1 (10¾-ounce) can Campbell's Condensed Tomato Soup
  • 1 (8-ounce) package cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 (16-ounce) package powdered sugar
  • grated orange zest, to garnish (optional)

Chef notes

If you haven't tried this recipe for our most famous spice cake yet, don't let the secret ingredient scare you away. 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.

Technique tip: 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 powdered sugar and 1/4 cup milk until smooth). Serve with whipped topping and strawberries. Makes about 5 large waffles.



Preheat the oven to 350 F.


While the oven is heating, whisk the flour, baking powder, allspice, cinnamon and cloves in a large bowl.


Beat the butter and granulated sugar in a large bowl with an electric mixer at medium speed until the mixture is creamy. 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.


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.


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 powdered sugar until the frosting is the desired consistency (you can add a bit more milk if needed).


Frost the cupcakes with the frosting. Sprinkle with grated orange zest, if desired.