Glazed Carrot Raisin Cupcakes

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“Spicy muffins are filled with raisins and topped with an apple juice glaze.” - by Campbell's Kitchen

Ingredients

1 (18.25 ounce) package spice cake mix
1 (10.75 ounce) can Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)
1/2 cup water
2 eggs
1 medium carrot, shredded
1/2 cup raisins
1 cup confectioners' sugar
2 tablespoons unsweetened apple juice

Adjust

Metric US

Original recipe yields 24 servings

Heat the oven to 350 degrees 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.