Tomato Soup Cupcakes with Mascarpone Frosting

Preparation info

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    • Difficulty


Appears in

Baked Explorations: Classic American Desserts Reinvented

Baked Explorations

By Matt Lewis and Renato Poliafito

Published 2010

  • About

The tomato soup cupcake deserves some explanation. Though the unusual main ingredient adds a hint of kitsch to the recipe, it makes for a moist and easy-to-put-together cupcake. Additionally, it brings an interesting flavor to the over-saturated cupcake market (don’t worry—the tomato taste is not prominent). If you’re tired of the same vanilla-frosted chocolate cake, this recipe merits your attention. Tomato soup cake does not dominate a certain region, though it seems to have touched a nerve with a great many Midwestern grandmothers (according to our nonscientific study). This recipe is based on one that originally served as the foundation for a spice cake. We tinkered with it to tone down the spice so that the tang provided by the tomato soup is not completely overwhelmed. Feeling adventurous? Try this recipe.