For the cupcakes:
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
1/2 teaspoon baking soda
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
For the frosting:
1 (7-ounce) container marshmallow fluff
4 ounces cream cheese, softened
1 (8-ounce) tub Cool Whip
To make cupcakes, preheat oven to 350°F. Line cupcake pan with liners.
In a large bowl, whisk together the flour, both sugars, cinnamon, allspice, nutmeg and salt. In a separate bowl, whisk together the butter and eggs. Add butter mixture into flour mixture and whisk to combine. Add the tomato soup and whisk to combine. Add in 1/4 cup of the hot water and whisk to combine. Pour in remaining hot water and whisk to combine.
Fill cupcake liners 3/4 of the way up and bake for 20 to 22 minutes or until a toothpick inserted in the middle comes out free of crumbs and cupcake springs back when gently pressed. Transfer cupcakes to a wire rack and cool completely before frosting.
To make frosting, combine the marshmallow fluff and cream cheese in the bowl of a stand mixer bowl and beat until combined. Turn off mixer and stir in Cool Whip.
Transfer the frosting to a pastry bag fitted with your preferred tip and pipe the frosting on to the cupcakes.