You might think that these tomato soup cupcakes would taste like tomato soup when, in fact, they actually taste like carrot cake. You will really WOW your guests with this recipe!
- Cook Time
- Prep Time
- makes 24 mini cupcakes or 12 regular-size cupcakes ServingsServings
- 1 can condensed tomato soup 10¾ oz.
- 1/2 teaspoon baking soda
- 1 3/4 cup all-purpose flour
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground pumpkin spice
- 1/8 teaspoon salt
- 1/2 teaspoon baking powder
- 6 tablespoon unsalted margarine room temperature
- 1/2 cup sugar
- 1/2 cup firmly-packed brown sugar
- 2 eggs
- 6 tablespoon unsalted margarine softened
- 6 ounce mascarpone cheese softened
- 2 cup confectioner sugar sifted
- 1/2 teaspoon vanilla extract
1. Preheat the oven to 325 degrees and set aside a prepared mini cupcake sheet. In a bowl, sprinkle the baking soda over the condensed tomato soup, stir well, and set it aside.
2. In a medium bowl, whisk together the flour, cinnamon, nutmeg, pumpkin spice, salt and baking powder.
3. Beat the margarine and sugars on medium speed until fluffy, for around three to four minutes. Add each egg individually, beating until just combined. Then turn the speed to low and add the tomato soup mixture and flour mixture in three parts, alternating between the two, starting and ending with the flour.
4. Using a tablespoon (if you are making mini cupcakes), fill the prepared mini cups about 3/4 full. They rise really nicely so you don’t want to fill the cups all the way.
5. Bake the cupcakes for 25 minutes then allow them to cool for 30 minutes in the pan. Then turn them on to a wire rack to cool completely.
On their own, these cupcakes are delicious! They really do taste like carrot cake, but without dealing with shredded carrots or carrot baby food. The condensed tomato soup is a fun twist. But if you want to add a frosting for even more flavor, mascarpone cheese is the way to go!
1. Beat the softened butter until smooth, then add the mascarpone and beat until combined.
2. Add the sugar and vanilla and beat until smooth and fluffy. Be careful not to overbeat the mixture or it will lose its structure.
3. Add the room-temperature frosting to a pastry bag and cover each cooled cupcake with a large dollop. Yum! If you don’t have a pastry bag, you can use a plastic Ziploc bag and cut one of the corners off.
Refrigerate any leftover cupcakes in the fridge for up to three days.
note: if you want a savory cake, just replace the cinnamon, nutmeg and pumpkin spice with 1/2 tsp freshly ground pepper and increase the salt to 1/4 tsp.