Tomato Soup Cupcakes, Cream Cheese Frosting Recipe

Name: Tomato Soup Cupcakes, Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; 1/2 cup shortening; 1 teaspoon baking soda; 1 (10 3/4-ounce) can tomato soup; 2 cups flour; 1/2 teaspoon salt; 2 teaspoons baking powder; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 1/2 cup nuts, chopped (optional); 1/2 cup raisins (optional); 1 (8-ounce) package cream cheese; 1 1/2 cups confectioners' sugar; Cream Cheese Frosting, recipe follows; 4 ounces cream cheese, room temperature; 1/2 cup unsalted butter, room temperature; Pinch salt; 2 1/4 cups confectioners' sugar

Servings: persons

1 cup sugar
1/2 cup shortening
1 teaspoon baking soda
1 (10 3/4-ounce) can tomato soup
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup nuts, chopped (optional)
1/2 cup raisins (optional)
1 (8-ounce) package cream cheese
1 1/2 cups confectioners' sugar
Cream Cheese Frosting, recipe follows
4 ounces cream cheese, room temperature
1/2 cup unsalted butter, room temperature
Pinch salt
2 1/4 cups confectioners' sugar

1
Preheat the oven to 350 degrees F. Line standard cupcake pans with 24 cupcake liners.
2
In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and shortening.
3
In a separate bowl, add the baking soda to the tomato soup.
4
Mix the flour, salt, baking powder, nutmeg, and cloves in another bowl.
5
Alternate adding the soup mixture and the flour mixture to the shortening, starting and ending with the soup mixture.
6
Add in the nuts and raisins, if desired, and combine only until mixed.
7
Fill the cupcake liners 2/3 full.
8
Bake until the cupcake springs back when touched, about 20 minutes.
9
Transfer the pans to wire racks to cool completely before removing the cupcakes.
10
To assemble: Frost the cooled cupcakes with Cream Cheese Frosting.
11
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, and salt on medium-high speed until smooth.
12
Turn the speed to low and beat in the confectioners' sugar, 1/2 cup at a time.
13
Once all sugar is incorporated, increase the speed to medium-high and beat until light and fluffy.
14
Use right away or refrigerate until needed.

1532

kcal

Calories

Fat

288

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup sugar, 1/2 cup shortening, 1 teaspoon baking soda, 1 (10 3/4-ounce) can tomato soup, and more.

Yes, Tomato Soup Cupcakes, Cream Cheese Frosting falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tomato Soup Cupcakes, Cream Cheese Frosting

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