Tomato Soup Spice Cupcakes
Recipe: #18611
April 24, 2015
Categories: Desserts, Cupcakes, Eggs, North American, 5 Ingredients Or Less, Add it in the lunch box, Budget-Friendly, Cooking For A Crowd, Cooking With Condensed Soup, Easy/Beginner Cooking, Kid Pleaser, Kids Can Do It, Make-Ahead, Baby Shower, Birthday, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Halloween, July 4th, Labor Day, Ladies Luncheon, Mother's Day, New Years, Picnic, Potluck, Regional Holiday, St Patricks Day, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Wedding, Winter, Weeknight Meals, Oven Bake, Cake Mix, Make it from a box, Kid's Lunches, Water, Muffins, Spring more
"These muffins are soooo good. They remind me of an old tomato soup cake recipe my mom used to make. They are from a Campbell’s Potluck for all occasions cookbook."
Original recipe yields 24 servings
Ingredients
Nutritional
- Serving Size: 1 (62.3 g)
- Calories 154.8
- Total Fat - 6.8 g
- Saturated Fat - 3.1 g
- Cholesterol - 27.9 mg
- Sodium - 283.1 mg
- Total Carbohydrate - 16.8 g
- Dietary Fiber - 0.5 g
- Sugars - 10.4 g
- Protein - 6.7 g
- Calcium - 193.7 mg
- Iron - 1.1 mg
- Vitamin C - 1.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees Fahrenheit.
Step 2
Place 24 paper muffin liners in muffin pans.
Step 3
Stir the cake mix, water and eggs as per package directions; spoon the batter evenly into the paper lined muffin pans.
Step 4
Bake for 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean; cool for 10 minutes on a wire rack.
Step 5
Remove from the pans and cool completely; frost with icing.
Step 6
Enjoy!
Tips & Variations
No special items needed.
Related
