| 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 |