Glazed Carrot Raisin Cupcakes

January 27, 2014

Spicy muffins are filled with raisins and topped with an apple juice glaze.

1 box (about 18 ounces) spice cake mix
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)
1/2 cup water
2 eggs
1 medium carrot, shredded (about 1/2 cup)
1/2 cup raisins
1 cup confectioners' sugar
2 tablespoons unsweetened apple juice

Heat the oven to 350°F. Place paper liners into 24 (2 1/2-inch) muffin-pan cups. 2 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. 3 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. 4 Stir the confectioners' sugar and juice in a small bowl until the mixture is smooth. Spread the glaze on the cupcakes.

Nutritions

Calories
68

Sodium
105mg
4% DV

Fat
3g
4% DV

Protein
1g
3% DV

Carbs
10g
3% DV

Fiber
1g
4% DV