Go Back
+ servings
Print Recipe
No ratings yet

Tomato Soup Cupcakes

These spiced cupcakes are secretly made with tomato soup! But you'd never know it! Top with a brown sugar cream cheese frosting for a perfect Fall cupcake.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 24 cupcakes
Calories: 437kcal


For the cupcakes

  • 2 10¾ oz. cans condensed tomato soup, preferably low sodium
  • 1 tsp. baking soda
  • cup all-purpose flour
  • tsp. cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/4 teaspoon table salt
  • 1 tsp. baking powder
  • ¾ cup (1½ sticks) unsalted butter, at room temp.
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 4 large eggs

For the frosting:

  • 1 1/2 cups (3 sticks) unsalted butter softened
  • 8 ounces cream cheese softened
  • 1/4 cup light brown sugar
  • 1 teaspoon vanilla extract
  • pinch salt
  • 5 cups powdered (confectioners) sugar
  • 3 tablespoons milk (or heavy cream)


For the cupcakes

  • Preheat oven to 325°. Line two twelve-cup cupcake pans with paper liners
  • In a large bowl, sprinkle baking soda over the tomato soup and stir well. Set aside.
  • In a medium bowl, sift together flour, cinnamon, nutmeg, allspice, salt and baking powder.
  • 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.
  • 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.
  • Allow the cupcakes to cool for 30 minutes in the pan, then turn them out onto wire racks to cool completely.

For the frosting

  • Cream the cream cheese in an electric mixer for 1 minute. Scrape down the bowl and add the butter, beating for 1-2 minutes, or until incorporated. Be sure that the two are at room temperature. Cold cream cheese or butter can make your frosting lumpy.
  • Add the brown sugar, pinch of salt and vanilla extract, and beat until incorporated.
  • Turn off mixer and add 2 cups of powdered sugar. Turn the mixer on a low speed so the sugar doesn’t fly out of the bowl. Slowly add more sugar alternately with the milk until you reach your desired consistency


Calories: 437kcal | Carbohydrates: 59g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 83mg | Sodium: 128mg | Potassium: 86mg | Sugar: 44g | Vitamin A: 700IU | Calcium: 45mg | Iron: 1.2mg