SPICED MINI CUPCAKES WITH CAMPBELL’S® TOMATO SOUP
Nutrition Facts
Serving Size
1 EACH
Amount Per Serving
Calories 201
% Daily Value
Total Fat 8g
12%
Saturated Fat 2.8g
14%
Cholesterol 29mg
10%
Sodium 238mg
10%
Total Carbohydrate 29.7g
10%
Dietary Fiber 0.5g
2%
Protein 2.9g
6%
Vitamin A 3%
Vitamin C 1%
Calcium 6%
Iron 5%

spiced mini cupcakes with campbell’s® tomato soup

Looking for the perfect dessert for your menu?  Try our Spiced Mini Cupcakes made with Campbell's® Condensed Tomato Soup.  This spicy and savory treat is the perfect way to finish off any meal!

  • Total time: 50 minutes
  • Servings: 50
Ingredient Weight Measure
all-purpose flour 1.625 qt.
baking powder 11 tsp.
baking soda 2.5 tsp.
nutmeg , ground 1 tbsp.
ground cinnamon 0.5 tbsp.
ground cloves 0.5 tsp.
vegetable shortening 1.25 cup
sugar 3.375 cup
egg , large, beaten 6 ea.
Campbell's® Condensed Tomato Soup , 50 oz ea 25.000 oz. 0.5 can
whipped topping 6.25 cup
1. Mix flour, baking powder, baking soda, nutmeg, cinnamon, and cloves. Set aside.

2. Beat shortening with mixer at medium speed for 5 minutes.

3. Gradually add sugar and beat 5 minutes more or until light and fluffy. Scrape sides of bowl frequently.

4. Add eggs. Beat for 2 more minutes.

5. Add soup and flour mixture alternately, mixing until smooth.

6. Divide batter evenly between lined cupcake trays or greased and floured sheet pans (18” x 26”). One pan for 50 servings.

7. Bake at 350° F for 35 minutes or until done. Cool.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

8. Serve with whipped topping (2 tbsp. per individual serving).

Looking for the perfect dessert for your menu?  Try our Spiced Mini Cupcakes made with Campbell's® Condensed Tomato Soup.  This spicy and savory treat is the perfect way to finish off any meal!

  • Total time: 50 minutes
  • Servings: 50
Ingredient Weight Measure
all-purpose flour 1.625 qt.
baking powder 11 tsp.
baking soda 2.5 tsp.
nutmeg , ground 1 tbsp.
ground cinnamon 0.5 tbsp.
ground cloves 0.5 tsp.
vegetable shortening 1.25 cup
sugar 3.375 cup
egg , large, beaten 6 ea.
Campbell's® Condensed Tomato Soup , 50 oz ea 25.000 oz. 0.5 can
whipped topping 6.25 cup
1. Mix flour, baking powder, baking soda, nutmeg, cinnamon, and cloves. Set aside.

2. Beat shortening with mixer at medium speed for 5 minutes.

3. Gradually add sugar and beat 5 minutes more or until light and fluffy. Scrape sides of bowl frequently.

4. Add eggs. Beat for 2 more minutes.

5. Add soup and flour mixture alternately, mixing until smooth.

6. Divide batter evenly between lined cupcake trays or greased and floured sheet pans (18” x 26”). One pan for 50 servings.

7. Bake at 350° F for 35 minutes or until done. Cool.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

8. Serve with whipped topping (2 tbsp. per individual serving).

Made with:

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