Magic Tomato Soup Cupcakes
This vintage classic just got a serious upgrade.
Tomato soup cake is a vintage classic that we're happy to report is back in style. We've decided to make a few fun upgrades so that everyone will love these cupcakes--whether they are a fan of the retro recipe or not.
As Addie notes below, the flavor is really similar to a spice cake. With a generous dollop of marshmallow cream frosting, it's hard to think of anyone who won't want to come back for a second helping. As a bonus, you can see that these cupcakes look very appealing. There's something about their pretty orange color and scrumptious frosting topping that makes them absolutely irresistible. Enjoy these yummy tomato soup cake cupcakes!
From the Chef: Yes, there's actually tomato soup in these. Canned soups were used in all sorts of recipes as convenient shortcuts in magazine ads in the 1950s, and that included desserts. Think of this as a shortcut to the holiday-favorite spice cake. No one will even know your secret ingredient unless you decide to point it out.
- Addie Gundry
This recipe is from RecipeLion's 103 Cookbook series, Retro Recipes from the ‘50s and ‘60s: 103 Vintage Appetizers, Dinners, and Drinks Everyone Will Love.
Preparation Time15 min
Cooking Time20 min
- 2 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup lightly packed light brown sugar
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, melted and warm
- 3 large eggs
- 1 (10-3/4-ounce) can tomato soup
- 1/2 cup hot water
- 1 (7-ounce) container Marshmallow Fluff
- 1/2 (8-ounce) package cream cheese, softened
- 1 (8-ounce) tub frozen whipped topping
Tomato Soup Cupcakes Recipe
For the cupcakes: Preheat the oven to 350°F. Line a cupcake pan with paper liners.
In a large bowl, whisk together the flour, granulated sugar, borwn sugar, cinnamon, allspice, nutmeg, baking soda, and salt. In a separate bowl, whisk together the butter and eggs. Add the butter mixture into the flour mixture and whisk to combine. Add the tomato soup and whisk to combine. Add 1/4 cup of the hot water and whisk to combine. Pour in the remaining hot water and whisk to combine.
Fill the cupcake liners three-quarters of the way up and bake for 20 to 22 minutes or until a toothpick inserted into the center comes out clean and the cupcake springs back when gently pressed. Trnasfer the cupcakes to a wire rack to cool completely before frosting.
For the frosting: In the bowl of a stand mixer fitted with the whisk attachment, combinet he Fluff and cream cheese and beat on medium speed until combined. Turn off the mixer and stir in the frozen whipped topping.
Transfer the frosting to a pastry bag fitted with your preferred tip and pipe the frosting onto the cupcakes. Serve.
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