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If you haven’t tried this recipe for our most famous spice cake yet, don’t let the secret ingredient scare you away. Tomato soup adds a beautiful reddish hue to this otherwise classic cupcake recipe, and keeps the cake nice and moist under the vanilla cream cheese frosting. The most fun you’ll have apart from eating Tomato Soup Spice Cupcakes is telling people what’s inside. For a special breakfast or brunch treat, try Easy Tomato Soup Spice Waffles! Just 4 ingredients to make warm, sweet, spiced waffles- see the Tip below for how!
Heat the oven to 350°F. While the oven is heating, whisk the flour, baking powder, allspice, cinnamon and cloves in a large bowl.
Beat the butter and granulated sugar in a large bowl with an electric mixer at medium speed until the mixture is creamy. Add the eggs, one at a time, beating just until mixed after each addition. Add 1/4 cup milk and the soup, beating until well blended. Add the flour mixture and beat on low just until well blended. Line 24 muffin-pan cups with paper liners. Divide the batter among the cups.
Bake for 20 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool in the pans on wire racks for 20 minutes.
While the cupcakes are cooling, beat the remaining 1/4 cup milk, cream cheese and vanilla in a medium bowl with an electric mixer on medium speed until the mixture is creamy. Gradually beat in the confectioners' sugar until the frosting is the desired consistency (you can add a bit more milk if needed). Frost the cupcakes with the frosting. Sprinkle with grated orange zest, if desired.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.