Cooking 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