Cooking Directions

• Heat the oven to 350°F.  Place liners into 24 (2 1/2-inch) muffin-pan cups.
• Combine the cake mix, soup, water and eggs in a large bowl and mix according to the package directions. Spoon the batter into the muffin-pan cups.
• Bake for 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
• Let the cupcakes cool in the pans on wire racks for 10 minutes. Remove the cupcakes from the pans and let cool completely.
• Frost with the cream cheese frosting.

Ingredients

• 1 box (about 18 ounces) spice cake mix
• 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
• 0.5 cup water
• 2 egg
• 16 ounces Store-bought or homemade cream cheese frosting