You might think that a tomato soup cupcake would taste like tomato soup when, in fact, they actually taste like carrot cake. I have seriously been waiting to make these cupcakes for a while! In fact, this recipe was on my original list of ideas when I started this blog but I just never made them. I even bought the mascarpone cheese and it sat in the fridge for months! Well, it was time to finally make them before the cheese expired. And Lisa Pantazakos- you told me that you want to come over when I make the cupcakes, so come on over!

Tomato Soup Cupcake Ingredients

makes 24 mini cupcakes or 12 regular-size cupcakes

1 (10¾ oz.) cans condensed tomato soup

1/2 tsp baking soda

1 3/4 cup all-purpose flour

3/4 tsp cinnamon

1/4 tsp grated nutmeg

1/4 tsp ground pumpkin spice

1/8 tsp salt

1/2 tsp baking powder

6 Tbsp unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

2 large eggs

note: if you want a savory cake, just replace the cinnamon, nutmeg and pumpkin spice with 1/2 tsp freshly ground pepper and increase the salt to 1/4 tsp.

I preheated the oven to 325 degrees and set aside a prepared mini cupcake sheet. In a bowl, I sprinkled the baking soda over the condensed tomato soup, stirred well, and set it aside.

In a medium bowl, I whisked together the flour, cinnamon, nutmeg, pumpkin spice, salt and baking powder.

I beat the butter and sugars on medium speed until fluffy, for around three to four minutes. I added each egg individually, beating until just combined. I then turned the speed to low and added the tomato soup mixture and flour mixture in three parts, alternating between the two, starting and ending with the flour.

Using a tablespoon, I filled the prepared mini cups about 3/4 full. They rise really nicely so you don’t want to fill the cups all the way. I baked the cupcakes for 25 minutes then allowed them to cool for 30 minutes in the pan. I then turned them on to a wire rack to cool completely.

On their own, these cupcakes are delicious! They really do taste like carrot cake, but without dealing with shredded carrots or carrot baby food. The condensed tomato soup is a fun twist. But if you want to add a frosting for even more flavor, mascarpone cheese is the way to go!

Mascarpone Frosting Ingredients

6 Tbsp unsalted butter, softened

6 oz mascarpone cheese, softened

2 cups confectioner sugar, sifted

1/2 tsp vanilla extract

I beat the softened butter until smooth, then added the mascarpone and beat until combined. I added the sugar and vanilla and beat until smooth and fluffy. Be careful not to overbeat the mixture or it will lose its structure. My first batch didn’t turn out too well so I had to do it again. Thank goodness I bought enough cheese.

I added the room-temperature frosting to a pastry bag and covered each cooled cupcake with a large dollop. Yum! If you don’t have a pastry bag, you can use a plastic Ziploc bag and cut one of the corners off.

Refrigerate any leftover cupcakes in the fridge for up to three days. I left some of the cupcakes plain and those did not have to be refrigerated. I’m sure they freeze really well too. I will definitely be making these cupcakes again soon!