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Hey there, fellow food lovers!
Looking to try something totally unique? Well, I’ve got a fun recipe that’s sure to spark your curiosity!
Today, I’m sharing my tomato soup cupcakes. Yep, you heard that right!
They’re surprisingly delicious, and the best part? They’re super easy to whip up.
Perfect for a cozy snack or a conversation starter at your next gathering.
Let’s dive into this tasty adventure!
Preparation Time | 30-45 minutes |
Cooking Time | 25-35 minutes |
Total Time | 55-80 minutes |
Level of Difficulty | Medium |
Ingredients
- 2 cups cake flour
- 1 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1/2 cup shortening
- 1 can (10.5 oz) condensed tomato soup
- 2 eggs
- 3 oz cream cheese
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract (optional)
- 2.5 cups powdered sugar
Step 1: Preheat and Prepare Pans
Preheat your oven to 350°F (175°C).
While the oven is heating, grease and flour two 8-inch round cake pans or line muffin tins with cupcake liners to ensure easy removal of the cakes or cupcakes.
Step 2: Combine Dry Ingredients
In a large bowl, sift together 2 cups of cake flour, 3 teaspoons of baking powder, and 1/2 teaspoon each of cinnamon, ground cloves, and nutmeg.
Once sifted, add 1 cup of sugar and stir until all dry ingredients are well combined.
Step 3: Mix Wet Ingredients and Combine
Add 1/2 cup of shortening and 1/2 can (5.25 oz) of condensed tomato soup to the dry mixture.
Beat on medium speed with an electric mixer for 2 minutes.
Then add the remaining tomato soup and 2 eggs to the bowl.
Continue beating the mixture for an additional 2 minutes, making sure to scrape the sides of the bowl frequently to ensure everything is well blended.
Step 4: Bake the Cakes or Cupcakes
Pour the batter into the prepared cake pans or cupcake liners.
Place them in the preheated oven and bake for 30 to 35 minutes for layer cakes or 25 to 30 minutes for cupcakes.
To check for doneness, insert a toothpick into the center; it should come out clean.
Allow the cakes or cupcakes to stand in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 5: Prepare Cream Cheese Frosting
While the cakes or cupcakes are cooling, blend 6 ounces of softened cream cheese with 2 tablespoons of milk in a bowl until smooth.
If desired, add 1/2 teaspoon of vanilla extract for extra flavor.
Gradually add 5 cups of powdered sugar to the cream cheese mixture, blending well after each addition.
Adjust the consistency of the frosting as needed by adding more powdered sugar if it is too soft.
Step 6: Frost and Serve
Once the cakes or cupcakes have completely cooled, frost them with the prepared cream cheese frosting.
Use a spatula or piping bag to spread an even layer over the surface.
Your delicious spiced tomato soup cake or cupcakes with cream cheese frosting are now ready to serve.