Secret Ingredient Spice Cupcakes

Ingredients

• ¼ cup unsalted butter, room temperature
• ½ cup brown sugar
• 1 egg
• ½ teaspoon vanilla extract
• 2/3 cup condensed tomato soup
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ¼ teaspoon freshly grated nutmeg
• ¼ teaspoon ground ginger
• 1/8 teaspoon ground allspice or cloves
• ½ cup chopped walnuts or pecans
• ½ cup raisins, optional
• ---FOR THE FROSTING---
• 1 cup brick style cream cheese, room temperature
• ¾ cup butter, room temperature
• 2 ½ cups powdered sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon cinnamon

Directions

1. Heat your oven to 350ºF and lightly grease a 12-cup muffin tins with non-stick cooking spray. Alternatively, you can line the cups with muffin liners.
2. In a large bowl, beat together the butter and brown sugar until light and fluffy. Beat in the egg and vanilla then stir through the condensed tomato soup.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and allspice or cloves. You’ll notice that there is no salt listed in the dry ingredients – that’s because the tomato soup has more than enough to season the cake. Stir in the nuts and, if using, raisins.
4. Add the dry ingredients into the wet and stir to combine.
5. Scoop the batter into the prepared pan and bake for 20 to 22 minutes or until the cupcakes have risen and are springy to the touch. Set the cupcakes aside to cool completely.
6. When the cupcakes are cool, prepare the frosting. Beat the cream cheese in a large bowl just until smooth then transfer to a small bowl and set aside. Add the butter into the large bowl and beat until smooth. Add the powdered sugar about a ½ cup at a time and beat until light and fluffy. Beat in the vanilla and cinnamon. Add in the beaten cream cheese all at once and beat just until combined.
7. Spread or pipe the buttercream onto the cupcakes and garnish with chopped nuts or a sprinkling of cinnamon, if desired.