Glazed Carrot Raisin Cupcakes

1 package spice cake mix (aobut 18 ounces)
1 can (10 3/4 ounces) Condensed Tomato Soup
1/2 cup water
2 eggs
1 medium carrot, shredded (about 1/2 cup)
1/2 cup raisins
1 cup confectioners sugar
3 tablespoons unsweetened apple juice

Preheat oven to 350 degrees. Place liners in 24 (2 1/2-inch) muffin-pan cups. Set aside. Mix cake mix, soup, water and eggs according to package directions. Fold in carrot and raising.
Spoon batter into cups, filling almost full. Bake 20 minutes or until toothpick inserted in center comes out clean. Remove from pan and cool completely on wire rack. Mix sugar and juice until smooth. Frost cupcakes. Makes 24 cupcakes.

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