Ketchup Spiced Cupcakes

20 min
Prep Time
25 min

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3 cups flour
2 tsp baking powder
1 tsp baking soda
2 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
3 eggs, large
1/2 tsp salt
1 cup Red Gold Ketchup
1 1/2 cups Red Gold Petite Tomatoes, drained (14.5 oz can)
3/4 cup vegetable oil


To Make the Ketchup Spiced Cupcakes

  • In small bowl combine flour, baking powder, baking soda, cinnamon, nutmeg and clove.
  • In large mixing bowl whisk together eggs, oil and sugar.
  • Add in well drained Red Gold Petite Diced Tomatoes and Ketchup.
  • Add dry ingredients to wet ingredients-mix well with wooden spoon.
  • Fill cupcake liners in cupcake tin 3/4 full with batter using scoop.
  • Preheat oven to350°F. Bake for 23-25 minutes until done.
  • Remove cupcakes from baking tin onto wire rack. Allow to cool completely before frosting.

To Make the Mocha Cinnamon Buttercream Frosting

  • In mixer, beat butter until smooth.
  • Add in vanilla and milk. Add powdered sugar, cocoa powder, cinnamon and espresso powder. Spread frosting over cupcakes.