Monday, July 16, 2012

Tomato Soup Cupcakes

A fun way to enjoy eating cupcakes that children and mother will love.


2 1/4 cups all-purpose flour

1 1/3 cups sugar

4 tsp baking powder

1 tsp baking soda

1/2 tsp ground cloves

1 tsp ground cinnamon

1 (10.75-ounce) can tomato soup

16 tbs (2 sticks) unsalted butter, melted

4 large eggs, lightly beaten


  1. Preheat the oven to 350 degress F. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cloves and cinnamon.
  2. 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 into the tomato soup mixture just until combined.
  3. 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.

Enjoy the healthiest way of eating cupcake with a twist in your mouth.



  1. mukhang masarap to ah magugustuhan to ng baby ko.

  2. wow looks really yummy and very healthy too!! can't wait to try your recipe

  3. Wow this is the healthiest cupcake I have ever seen and I would surely love to have a bite! :) It looks so delicious!

  4. Oh man! I hope we have our oven that can reach up to 350 deg. :(

  5. This looks like an interesting way of making a cupcake and I want to find out how it tastes like.

  6. This really is a twist to the usual sweet concoction! I actually watched something on cable last night. The chef cooked a dessert using sweetened tomato, something. :P

  7. Tomato soup in my cupcake! Now I'm blown away:) I've tried putting bacon, basil and chili in my baked goods but not tomatoes...but will try this one:)



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