Glazed Carrot Raisin Cupcakes
Description
Carrot cupcakes packed with raisins and topped with a sweet glaze—fruity, hearty, and a little old-fashioned.
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
Directions
- 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.
