Tomato Soup Cupcakes
INGREDIENTS
•
2 1/4 cup all-purpose flour
•
3/4 cups granulated sugar
•
3/4 cups brown sugar, lightly packed
•
1 teaspoon cinnamon
•
1/2 teaspoon allspice
•
1/4 teaspoon nutmeg
•
1/4 teaspoon salt
•
1 cup unsalted butter, melted and warm
•
3 large eggs
•
1 (10 3/4-ounce) can tomato soup
•
1/2 cup hot water
•
1 (7-ounce) container marshmallow fluff
•
4 ounces cream cheese, softened
•
1 (8-ounce) tub Cool Whip
ADVERTISEMENT