Tomato Soup Cupcakes

By cuznvin

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/3 cups sugar
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 (10.75-ounce) can tomato soup
• 16 tablespoons (2 sticks) unsalted butter, melted
• 4 large eggs, lightly beaten

Preparation

Step 1

Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cloves and cinnamon. In a large bowl, whisk together the soup and butter until well combined. Stir in the eggs and 1/2 cup water. Fold in the flour mixture to the tomato soup mixture just until combined.

In a 12-cup muffin tin fitted with paper liners, divide the batter. Bake until the cakes test clean when pierced with a toothpick, about 18 minutes.