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0.0 – 0 reviews •
| Level: |
Easy |
| Total: |
30 min |
| Prep: |
10 min |
| Cook: |
20 min |
| Yield: |
12 cupcakes |
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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 12 servings |
| Calories |
340 |
| Total Fat |
17 g |
| Saturated Fat |
10 g |
| Carbohydrates |
43 g |
| Dietary Fiber |
1 g |
| Sugar |
23 g |
| Protein |
5 g |
| Cholesterol |
103 mg |
| Sodium |
301 mg |
