Tomato Soup Cupcakes Cream Cheese Frosting Recipes

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TOMATO SOUP CUPCAKES



Tomato Soup Cupcakes image

Provided by Food Network

Time 30m

Yield 12 cupcakes

Number Of Ingredients 9

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

Steps:

  • 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.

BASIC CREAM CHEESE FROSTING



Basic Cream Cheese Frosting image

This recipe delivers a basic cream cheese frosting using just butter, cream cheese, confectioners' sugar, and vanilla.

Provided by Allrecipes Member

Categories     Cream Cheese Frosting

Yield 12

Number Of Ingredients 4

½ cup butter, softened
8 ounces cream cheese
4 cups confectioners' sugar
2 teaspoons vanilla extract

Steps:

  • Beat softened butter and cream cheese until well blended.
  • Add powdered sugar and vanilla. Beat until creamy.

Nutrition Facts : Calories 291.5 calories, Carbohydrate 40.4 g, Cholesterol 41.1 mg, Fat 14.3 g, Protein 1.5 g, SaturatedFat 9 g, Sodium 110.9 mg, Sugar 39.3 g

SIMPLE CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING



Simple Carrot Cake Cupcakes with Cream Cheese Frosting image

Super moist carrot cake starts with freshly grated carrots! These carrot cake cupcakes are tender, lightly spiced, and full of flavor. Paired with a sweet and slightly tangy cream cheese frosting, they're a guaranteed crowd-pleaser that will take any spring celebration from good to great! Customize your mix-ins and decorate as desired.

Provided by eatcakebemerry

Categories     Cupcakes

Time 1h15m

Yield 18

Number Of Ingredients 20

1 cup white sugar
4 ounces unsweetened applesauce
½ cup vegetable oil
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 ½ cups freshly grated carrots
¼ cup raisins
¼ cup shredded sweetened coconut
¼ cup crushed pineapple, drained
¼ cup chopped pecans
1 (8 ounce) package cream cheese, at room temperature
½ cup unsalted butter, at room temperature
4 cups powdered sugar
2 teaspoons vanilla extract
mini marshmallows, colored sanding sugar, pearl sprinkles, and/or mini chocolate candies as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
  • Whisk together sugar, applesauce, oil, eggs, and vanilla for cupcakes in a large bowl. Sift in flour, cinnamon, baking soda, baking powder, and salt; mix until well combined. Add grated carrots, raisins, shredded coconut, crushed pineapple, and pecans; mix until fully incorporated. Scoop batter into the prepared muffin cups, filling halfway.
  • Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 15 minutes. Remove from the oven and cool completely, about 30 minutes.
  • Meanwhile, beat cream cheese and butter for frosting with an electric mixer until smooth. Gradually mix in powdered sugar and beat until creamy. Mix in vanilla.
  • Frost cupcakes when they are completely cool; if they are even slightly warm, the frosting will melt. Decorate as desired.

Nutrition Facts : Calories 337.2 calories, Carbohydrate 46.4 g, Cholesterol 47.9 mg, Fat 16.4 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 6.6 g, Sodium 162.8 mg

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