Great Canadian Ketchup Cupcakes

July 1: Canada Day

Canadians seem to have an affinity for ketchup. Ketchup-flavored potato chips are a wildly popular snack—and ketchup cupcakes are a relatively new novelty from our northern neighbors. We made the latter to share with Highlander’s co-workers and proudly observe the national holiday of his birth country.

At first, he did not reveal what the “secret/special” ingredient (ketchup) was in the cupcakes, which look a lot like red velvet flavor. So it was a surprise when his co-workers tasted a tangy yet sweetly spiced cupcake. Canadian flag colors of white and red complete this confection; it is topped with white maple syrup-infused cream cheese frosting and red candy maple leaves.

The Great Canadian Ketchup Cake was introduced by the Heinz company to mark its centennial year in Canada in 2009. Curious cooks like us wanted to try the recipe (in cupcake form) and post the experience appropriately on Canada Day. It is a decent dessert from a creative advertising campaign!


(Adapted from Heinz via Kraft Canada)

For the ketchup cupcakes

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ cup water
  • ½ cup tomato ketchup (we used Heinz organic)
  • 2 tablespoons liquid red food coloring
  • ¾ cup (1 ½ sticks) unsalted butter, softened
  • 1 ½ cups brown sugar
  • 2 eggs


In a large bowl, combine the flour, baking powder, baking soda, cinnamon, ginger and nutmeg. Set aside. In a smaller bowl, stir together the water, ketchup and red food coloring. In a large mixing bowl, cream the butter with the brown sugar until fluffy.

Beat in the eggs. Gradually add some of the flour mixture, alternating with the ketchup mixture and blend until smooth.

Scoop into red paper cupcake liners. Bake in a preheated oven at 350 degrees F for 25-30 minutes. Remove from the oven and cool completely on wire racks.

For the maple syrup-infused cream cheese frosting and maple leaf candy toppers

  • ½ cup unsalted butter, softened
  • 1 block (8 ounces) cream cheese, softened
  • 4 cups powdered sugar
  • 1 tablespoon maple syrup (see Notes)
  • red candy melts (we used Wilton brand)


In a large mixing bowl, beat the butter with the cream cheese. Gradually add the powdered sugar and mix until smooth. Stir in the maple syrup and blend well. Use a spatula to frost the tops of the cupcakes.

Melt the red candy melts according to the package directions. Spoon into mini maple leaf molds. Let set, unmold and place the candy maple leaves in the center of the cupcakes. Chill in the refrigerator and let the cupcakes come to room temperature for serving. Yield: Approximately 20 cupcakes.


  • Instead of maple syrup, substitute with a teaspoon of maple extract for a more pronounced maple flavor.
  • We bought our fall leaves candy mold when it was in season at our local craft store. The particular mold we used can be ordered online at 
  • Search our blog for more Canadian recipes (see our Theme Menus).