Glazed Carrot Raisin Cupcakes

Spicy muffins are filled with raisins and topped with an apple juice glaze.

Directions

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 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

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