Part of the fun of this recipe is the ingredient list. The tomato soup is such an unexpected ingredient but it makes a lovely spice cake.

Tomato Soup Cupcakes with Cream Cheese Frosting

Servings: 12


  • 1 can condensed tomato soup
  • 1 tsp baking soda
  • 1/3 cup butter
  • 1 cup sugar
  • 1 egg
  • 1 tsp ground cinnamon
  • 2/3 tsp ground cloves
  • 1-1/2 cups self-rising flour sifted
  • 1 tsp baking powder
  • 8 oz cream cheese room temperature
  • 1/4 cup butter room temperature
  • 1 tsp vanilla
  • 2 cups powdered sugar
  • candied nuts optional


  • Set the butter and egg out and let them come to room temperature. Set the oven to 325 degrees.
  • Combine the tomato soup and baking soda in a bowl and let it stand. Use a deep bowl as the mixture will rise.
  • Cream the butter, sugar, and spices in bowl. Add the egg and mix for 30 seconds. Mix in the tomato soup and soda mixture. It will look like a science experiment but don’t worry. This is all just part of the fun.
  • Mix the flour and baking powder together, and then beat into the mixture until just combined.
  • Pour evenly into cupcake papers. Bake for 15-18 minutes or until a toothpick comes out clean. Let cool. 
  • Once the cupcakes have cooled to room temperature, beat together the cream cheese and butter until well combined.
  • Add the powdered sugar and then the vanilla. Mix until well incorporated.
  • Pipe or spread the frosting onto cupcakes. Garnish with candied nuts and enjoy.
Tried this recipe?Mention @kansas_yo!