Recipe courtesy of Tony Portugal

Tomato Soup Cupcakes

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 12 cupcakes
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Ingredients

2 1/4 cups all-purpose flour

1 1/3 cups sugar

4 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon ground cloves

1 teaspoon ground cinnamon

1 (10.75-ounce) can tomato soup

16 tablespoons (2 sticks) unsalted butter, melted

4 large eggs, lightly beaten

Directions

  1. Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cloves and cinnamon. In a large bowl, whisk together the soup and butter until well combined. Stir in the eggs and 1/2 cup water. Fold in the flour mixture to the tomato soup mixture just until combined. 
  2. In a 12-cup muffin tin fitted with paper liners, divide the batter. Bake until the cakes test clean when pierced with a toothpick, about 18 minutes.

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