Recipe courtesy of Tony Portugal
Recipe courtesy of Tony Portugal
Watch how to make this recipe.
Tomato Soup Cupcakes
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- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 340
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 1 g
- Sugar
- 23 g
- Protein
- 5 g
- Cholesterol
- 103 mg
- Sodium
- 301 mg
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 340
- Total Fat
- 17 g
- Saturated Fat
- 10 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 1 g
- Sugar
- 23 g
- Protein
- 5 g
- Cholesterol
- 103 mg
- Sodium
- 301 mg
Ingredients
Directions
- 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.
- 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.
