This recipe was inspired by an episode of Unique Sweets. There’s a bakery in the USA (I missed the first few minutes so I don’t know which bakery) that makes 150 different kinds of cupcakes! That’s a lot of flavors!! My mouth was watering within seconds as they went over a few of the flavors, and then they spent a couple minutes talking about a flavor that I’ve never heard of…. Tomato Soup Cupcakes. Made with Campbell’s Condensed Tomato Soup, apparently it’s quite the hit in many parts of America. I never heard of it. The reason it piqued my interest is I have A LOT of leftover Roasted Tomato-Basil Soup in the refrigerator from a couple of nights ago. Could I turn it into a delicious cupcake?
I’m going to be honest, I was a bit skeptical about doing this and almost scrapped the idea. How could I get my tomato soup to the consistency of Condensed Tomato Soup? I really didn’t want to waste my precious ingredients. Butter ain’t cheap here my friends!
I boiled 3 cups of leftover soup down to 10 oz. This eliminated the water and became texturally kind of similar to what you would find in canned tomato soup. It’s a bit clumpy since it has fresh tomato pulp and skin in there, but as I mixed it into the cupcake batter the fleshy bits disappeared.
In fact, you really cannot even taste the tomatoes in the batter. You really taste the cinnamon-nutmeg-clove combination and as your unwitting eater is munching away, they” probably ask you if it’s a pumpkin cupcake or maybe a simple spiced cupcake. Everyone who tried it was shocked that it had tomato soup in it. Best of all the cupcake was delicious and moist and that’s the point of a cupcake right?
The frosting recipe was absolutely whisk-licking good! I was a little heavy handed with the cinnamon (which works for my cinnamon-loving palate) although you can omit the cinnamon all together if you prefer or add more if you like it extra cinnamon-y. You’ll really only need less than 1/2 of the frosting depending on how much you like, so feel free to half the recipe or make it all and keep the rest in an air-tight container for the next cupcake batch.
In keeping with my New Year’s Resolution to religiously use MyFitnessPal, I’m happy to inform you that with this recipe, each cupcake has 210 calories without frosting. (Frosting is about 75 calories per tablespoon from a generic cream cheese frosting recipe)
*UPDATE! I’ve made these again, and this time I added walnuts and raisins. May I just say, I am a genius. The raisins added a nice texture change and the walnuts provided a saltiness that the cupcakes seriously needed. I also reduced the amount of granulated sugar and spices to mellow out the flavors. Love the changes and you will to!**
Homemade Tomato Soup Cupcakes (makes 12)
Recipe adapted from Love and Flour
- 10 ounce Homemade Roasted Tomato-Basil Soup (boiled down so it’s nice and thick, almost the consistency of pizza sauce)
- ½t Baking Soda
- 1¾ cups Flour
- 1/2t Cinnamon
- ¼t Freshly Ground Cloves
- 1/4t Nutmeg
- 1t Baking Powder
- 1/4t Salt
- 3 oz (85g) Butter
- 1/4 cup Granulated Sugar
- ½ cup Brown Sugar
- 2 Eggs
- 1/4 cup Raisins
- 1oz Walnut Pieces
Cinnamon Cream Cheese Frosting
- 8 oz Cream Cheese, softened
- 4 oz Butter, softened
- 2 t Vanilla
- 1T Cinnamon
- 3 cups Confectioners’ Sugar
- 1/2T Milk
- Place the tomato soup in a bowl and sprinkle with baking soda. Stir well and set aside.
- In another medium bowl, whisk together the flour, cinnamon, cloves, nutmeg, baking powder, and salt. Stir in walnuts and raisins.
- Beat butter and sugars together on medium speed until light and fluffy, (3-4 minutes)
- Add the eggs, one at a time, and beat until just combined.
- Scrape down the sides and bottom of the bowl and beat for a fewmore seconds to ensure the mixture is fully incorporated.
- Turn the mixer to low, add the flour mixture alternating with tomato soup.
- Scrape down the sides and bottom of the bowl again and beat for a few more seconds to ensure the mixture is fully incorporated.
- Fill each well of a paper-lined cupcake pan about three-quarters full.
- Bake at 325 degrees F for 25-28 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- On medium speed, beat cream cheese and butter until smooth and fluffy.
- Add vanilla, cinnamon and 2 cups of powdered sugar. Beat for 2-3 minutes, then add the last cup of powdered sugar. Continue beating until combined.
- Add 1/2T of milk if the frosting is to thick.
When the cupcakes are completely cool, top with frosting.