Tomato Soup Cupcakes With Mocha Buttercream Recipe

Name: Tomato Soup Cupcakes With Mocha Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 whole Egg; 1 Tablespoon Vegetable Oil; 1 cup Sugar; 1 can (10 1/2 Oz. Size) Tomato Soup; 1-1/2 cup Flour; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 1 Tablespoon Cinnamon; 1 teaspoon Cloves, Ground; 1/4 teaspoons Nutmeg; FOR THE MOCHA BUTTERCREAM:; 1 cup Butter, Softened; 1 teaspoon Vanilla; 8 teaspoons Milk, More If Frosting Is Too Thick; 4 cups Powdered Sugar; 3/4 cups Cocoa Powder; 1/2 teaspoons Espresso Powder

Servings: persons

FOR THE CUPCAKES:
1 whole Egg
1 Tablespoon Vegetable Oil
1 cup Sugar
1 can (10 1/2 Oz. Size) Tomato Soup
1-1/2 cup Flour
1 teaspoon Baking Soda
1/2 teaspoons Salt
1 Tablespoon Cinnamon
1 teaspoon Cloves, Ground
1/4 teaspoons Nutmeg
FOR THE MOCHA BUTTERCREAM:
1 cup Butter, Softened
1 teaspoon Vanilla
8 teaspoons Milk, More If Frosting Is Too Thick
4 cups Powdered Sugar
3/4 cups Cocoa Powder
1/2 teaspoons Espresso Powder

1
For the cupcakes:
2
Preheat oven to 350u00b0F.
3
In a large mixing bowl, whisk together egg, oil and sugar until smooth. Stir in tomato soup, followed by flour, baking soda, salt and cinnamon and cloves and ground nutmeg. Beat until smooth.
4
Fill cupcake liners in cupcake tin with 4 level tablespoons of batter. Bake for 20-25 minutes, or until a toothpick inserted into the cupcake comes out clean.
5
For the buttercream:
6
In astand mixer, beat butter until smooth. Add in vanilla and milk. Slowly power in powdered sugar, cocoa powder and espresso powder. If consistency is too thick to pipe or spread over cupcakes, add additional milk. Frost cupcakes and devour.
7
Note: Because of the milk, be sure to refrigerate excess frosting.
8
Adapted from King Arthur Flour's Tomato Soup Cake recipe.

1298

kcal

Calories

Fat

207

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 whole Egg, 1 Tablespoon Vegetable Oil, 1 cup Sugar, and more.

Yes, Tomato Soup Cupcakes With Mocha Buttercream 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.

That's it — enjoy your meal!

Tomato Soup Cupcakes With Mocha Buttercream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions