Glazed Carrot Raisin Cupcakes
Spicy muffins are filled with raisins and topped with an apple juice glaze.
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
1 medium carrot, shredded (about 1/2 cup)
0.5 cup raisins
1 cup confectioners' sugar
2 tablespoons unsweetened apple juice
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
0.5 cup water
2 egg
1 medium carrot, shredded (about 1/2 cup)
0.5 cup raisins
1 cup confectioners' sugar
2 tablespoons unsweetened apple juice
Instructions
Heat the oven to 350°F. Place paper 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. Stir in the carrot and raisins. Spoon the batter into the muffin-pan cups.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the pan and cool completely on a wire rack.
Stir the confectioners' sugar and juice in a small bowl until the mixture is smooth. Spread the glaze on the cupcakes.
Combine the cake mix, soup, water and eggs in a large bowl and mix according to the package directions. Stir in the carrot and raisins. Spoon the batter into the muffin-pan cups.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the pan and cool completely on a wire rack.
Stir the confectioners' sugar and juice in a small bowl until the mixture is smooth. Spread the glaze on the cupcakes.
Glazed Carrot Raisin Cupcakes
Spicy muffins are filled with raisins and topped with an apple juice glaze.
Directions
Print
Heat the oven to 350°F. Place paper 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. Stir in the carrot and raisins. Spoon the batter into the muffin-pan cups.Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the pan and cool completely on a wire rack.Stir the confectioners' sugar and juice in a small bowl until the mixture is smooth. Spread the glaze on the cupcakes.
Ingredients
1 box (about 18 ounces) spice cake mix1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup0.5 cup water2 egg1 medium carrot, shredded (about 1/2 cup)0.5 cup raisins1 cup confectioners' sugar2 tablespoons unsweetened apple juice
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