Glazed Carrot Raisin Cupcakes
Recipe from Campbell's

Spice cake batter, with added raisins and shredded carrot, makes moist and fragrant cupcakes.


Glazed Carrot Raisin Cupcakes

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Servings: 24
Prep Time: 15 mins
Total Time: 35 mins
Related Categories: Carrot Cake, Cupcakes, Cupcakes
 
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Ingredients
  • 1  box
    (about 18 ounces) spice cake mix
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  • 1  can
    (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular, Healthy Request® or 25% Less Sodium)
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  • 1/2  cup
    water
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  • 2 
    eggs
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  • 1 
    medium carrot, shredded (about 1/2 cup)
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  • 1/2  cup
    raisins
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  • 1  cup
    confectioners' sugar
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  • 3  tbsp.
    apple juice
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Directions
1.
Heat the oven to 350 degrees F. Place liners into 24 (2 1/2-inch) muffin-pan cups.
2.
Combine the cake mix, soup, water and eggs in large bowl and mix according to the package directions. Fold in the carrot and raisins. Spoon the batter into the muffin-pan cups.
3.
Bake for 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove the cupcakes from the pan and cool on a wire rack.
4.
Stir the sugar and juice in a small bowl until the mixture is smooth. Spread the sugar mixture on the cupcakes.

Tip:
You can substitute store-bought vanilla frosting for the juice and confectioners' sugar in this recipe. If you do, make sure to stir the frosting well in the can, it'll be easier to spread.
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