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Tomato Soup Cupcakes

Naomi Robinson
  • minutes
  • Serves 14 to 16

INGREDIENTS

3

Eggs, large

1 10 3/4 ounce can

Tomato soup

1 7 ounce container

Marshmallow fluff

2 1/4 cups

All-purpose flour

1/2 tsp

Allspice

1/2 tsp

Baking soda

3/4 cup

Brown sugar, lightly packed

1 tsp

Cinnamon

1

tub Cool whip

3/4 cup

Granulated sugar

1/4 tsp

Nutmeg

1/4 tsp

Salt

1 cup

Butter, unsalted

4 oz

Cream cheese

1/2 cup

Water, hot