Tuesday, October 4, 2011

Campbell's Tomato Soup Spice Cupcakes with a Cream Cheese Glaze

The first response my husband gave when I mentioned the tomato soup was a face of utter disgust, and I must admit I was a little apprehensive of it at first. But my curiosity got the better of me and I told myself that I must try them! 
If you are equally freaked out about the thought of tomato soup in a cake or cupcake don't worry! you really don't taste it after the cakes are baked (ask my husband he actually really likes them) and just remind yourself they are healthier (at least without the cream cheese frosting). The tomato soup makes the cupcakes extremely moist (but also slightly sticky if you use the cheat version)
the soup has a full helping of veggies in it so what better way to make a healthier cupcake? 
Try them you really might find that you like them ;-)
I have added my original recipe as well as the "I-don't-have-time-to-measure-ingredients" version. the cream cheese glaze is amazing and you really don't need to pile on the frosting with these little gems. the slight tartness of the cream cheese frosting goes incredibly well with the cake. 
Hope you enjoy!

Campbell's Tomato Soup Spice Cupcakes (from scratch)

  • 1 (10¾ oz.) can condensed tomato soup, preferably low sodium
  • 1/2 tsp. baking soda
  • 1 3/4 c. all-purpose flour
  • 3/4 tsp. cinnamon
  • 1/4 tsp. freshly grated nutmeg
  • 1/4 tsp. ground allspice
  • pinch salt
  • 1/2 tsp. baking powder
  • 6 tbsp (1/4 cup + 2 tbsp) (3/4 sticks) unsalted butter, at room temp.
  • 1/2 c. granulated sugar
  • 1/2 c. firmly packed light brown sugar
  • 2 large eggs
  • Homemade cream cheese frosting (recipe below)

  1. Preheat your oven to 325°. Line your cupcake pan with paper liners.
  2. In a large bowl, sprinkle the baking soda over the tomato soup and stir well. Set aside.
  3. In a medium bowl, sift together flour, cinnamon, nutmeg, allspice, salt and baking powder.
  4. Beat butter and sugars together on medium speed until fluffy, three to four minutes. Add eggs, one at a time, and beat until just combined. Scrape down the sides and bottom of the bowl and beat for a few seconds. Turn the mixer to low. Add the flour mixture in three parts, alternating with tomato soup, beginning and ending with flour mixture. Scrape down the bowl again, and mix on low speed for a few more seconds.
  5. Fill the prepared cupcake pan about three-quarters full. Bake the cupcakes 25-28 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
  6. Allow the cupcakes to cool for 30 minutes in the pan, then turn them out onto wire racks to cool completely.
  7. Frost with the cream cheese frosting
Adapted from Bourbonatrix bakes

Campbell's Tomato Soup Spice Cupcakes (cheat version ;-)...)

  • 1 (10¾ oz.) can condensed tomato soup, preferably low sodium
  • 1 box spice cake mix
  • 1/2 cup water
  • 2 eggs
  • Store-bought or homemade cream cheese frosting

  1. Heat the oven to 350°F.  Place liners into cupcake pan.
  2. Combine the cake mix, soup, water and eggs in a large bowl and mix according to the package directions. Spoon the batter into the muffin-pan cups.
  3. Bake for 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
  4. Let the cupcakes cool in the pans on wire racks for 10 minutes. Remove the cupcakes from the pans and let cool completely.
  5. Frost with the cream cheese frosting.
Adapted from campbell's recipes

Cream Cheese Frosting

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups sifted confectioners' sugar
  • 1 teaspoon vanilla extract


  1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use. 


  1. Trying this again...thanks for sharing this recipe. They turned out so pretty at AWANAs.

  2. These look so yummy!
    Missed you all at church yesterday. But I heard that your husband passed his test! PTL!

  3. These cupcakes are actually really amazing! Great job Maria! You are always pushing the limits when it comes to new recipies!