Jules
SF VIP
- 2 cups all-purpose flour
- 1 1/2 tablespoons baking powder
- 1 1/2 teaspoons ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup (1 stick) butter, softened
- 1 1/3 cups granulated sugar
- 2 egg
- 1/2 cup milk (amount divided in recipe steps below)
- 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
- 1 package (8 ounces) cream cheese, softened
- 1 teaspoon vanilla extract
- 1 package (16 ounces) confectioners' sugar
- Step 1
Heat the oven to 350°F. While the oven is heating, whisk the flour, baking powder, allspice, cinnamon and cloves in a large bowl. - Step 2
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. - Prepare a cake pan or line 24 muffin-pan cups with paper liners. Divide the batter among the cups.
- Step 3
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. - Step 4
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 cake or cupcakes with the frosting. Sprinkle with grated orange zest, if desired.
