Tomato Soup Spice Cupcakes

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

While helping an elderly neighbor of mine to unpack all of her Christmas things I came across a vintage ornament printed with a recipe for Campbell's tomato soup cake. She shared with me that this was a popular thing to do bake in the day when you were trying to be thrifty and change up flavors. It was also from the hay day of adding cream soups to everything. Those days have died out somewhat, but for a thrifty Christmas throwback I thought I would give it a shot. I didn't follow their recipe because they just used a boxed cake mix and I am more interested in the "from scratch" approach. I added a contemporary spin by making the recipe into cupcakes instead of a cake. They are actually pretty good.

Learn how to make Tomato Soup Spice Cupcakes after the jump

2 C flour
1 1/3 C sugar
4 tspn baking powder
1 1/2 tspn allspice
1 tspn baking soda
1 tspn cinnamon
½ tspn cloves
1 small can Tomato Soup
1/2 C crisco
2 eggs
1/4 C water

Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened
2 tspn milk
1 tspn vanilla
1 (16 ounce) package powdered sugar

1. Preheat oven to 350 degrees
2. Place cupcake wrappers into cupcake pans
3. Mix flour, sugar, baking powder, allspice, baking soda, cinnamon and cloves in bowl.
4. Add soup, shortening, eggs and water. Using a standing mixer, mix at low speed.

5. Bake 12 minutes or until done. Cool in pans then move to on wire racks.

1. Combine cream cheese, milk and vanilla in a medium bowl.
2. Use and upright mixer at medium speed, beat until creamy.
3. Slowly add the powdered sugar, mix until smooth.
4. If it is stiff add a little more milk so it is spreadable.
5. Frost cupcakes with Cream Cheese Frosting.

Enjoy this simple and thrifty recipe from goods right out of your cupboard.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.