Tomato Soup Cupcakes...

For the last few months, I have wanted to make a tomato soup cupcake for the sake of making a tomato soup cupcake. There's something appealing about tomato in a cake with a hint of sugar and spice... and topped off with mascarpone frosting? absolutely delicious...

{via ipso fatto}

Tomato Soup Cupcakes with Mascarpone Frosting
Makes 24 cupcakes
  • 2 (10¾ oz.) cans condensed tomato soup, preferably low sodium
  • 1 tsp. baking soda
  • 3½ c. all-purpose flour
  • 1½ tsp. cinnamon*
  • ½ tsp. freshly grated nutmeg*
  • ½ tsp. ground allspice*
  • ¼ tsp. salt
  • 1 tsp. baking powder
  • ¾ c. (1½ sticks) unsalted butter, at room temp.
  • 1 c. granulated sugar
  • 1 c. firmly packed light brown sugar
  • 4 large eggs

Bakers note: 'For a more savory cake? Replace the cinnamon, nutmeg, and allspice with 1 tsp. freshly ground pepper and increase the salt to ½ tsp'.

Mascarpone Frosting
  • ¾ c. (1½ sticks) unsalted butter, softened
  • 12 oz. mascarpone cheese, softened
  • 4 c. confectioners’ sugar, sifted
  • 1 tsp. pure vanilla extract


  • Preheat oven to 325°. Line two twelve-cup cupcake pans with paper liners.
  • In a large bowl, sprinkle baking soda over the tomato soup and stir well. Set aside.
  • In a medium bowl, sift together flour, cinnamon, nutmeg, allspice, salt and baking powder.
  • Beat butter and sugars together on medium speed until fluffy, three to four minutes. Add eggs, one at a time, and beat until just combined. Scrape down the sides and bottom of the bowl and beat for a few seconds. Turn the mixer to low. Add the flour mixture in three parts, alternating with tomato soup, beginning and ending with flour mixture. Scrape down the bowl again, and mix on low speed for a few more seconds.
  • Fill the prepared cupcake pan about three-quarters full. Bake the cupcakes 25-28 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
  • Allow the cupcakes to cool for 30 minutes in the pan, then turn them out onto wire racks to cool completely.

For the frosting
  • In the bowl of a standing mixer beat softened butter until it is completely smooth . Add mascarpone and beat until combined.
  • Add sugar and vanilla and beat until smooth. Be careful not to over beat; this will cause the frosting to lose structure. (At this point, you can tightly cover the frosting and refrigerate overnight if you want. Let it soften at room temperature before using.)
  • Fit a pastry bag with the largest tip, fill with frosting, and cover each cupcake with a big mound. If you do not have a pastry bag, use an ice cream scoop with a release mechanism; scoop the frosting and dispense it onto the top of the cupcake. You can also use an offset spatula to frost the cupcakes.
  • Refrigerate any leftovers in an airtight container for up to three days. Bring the cupcakes to room temperature before serving.
{recipe via baked sunday mornings}



a cup of subtle tea said...

As an avid baker and eater of pretty much all things covered in frosting this is very, very intriguing.

Looks like I have a new cupcake recipe to try! I'll let you know how it turns our once I do :)

a cup of subtle tea

Miranda Zorn said...

This is insanely awesome! I am so excited to try this!!!

Marisa Midori said...

Ohh I am thoroughly intrigued by this recipe. Will have to try it soon!

Rose Braisby said...

Wow! I must try this!

kristina@beancakes ★ said...

this sounds insane! i just had tomato soup for dinner today, with grilled cheese ;) ;) thank you for the great recipe!!
xx ~ ks

Lily said...

this sounds absolutely amazing! I love crazy recipes like this one, I wish I was a better cook so I could try it out... It looks soooo good! :)

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