Glazed Carrot Raisin Cupcakes
- 1 package (about 18 oz) spice cake mix
- 1 can (10 3/4 oz) Condensed Tomato Soup
- 1/2 cup water
- 2 eggs
- 1 medium carrot, shredded
- 1/2 cup raisins
- 1 cup confectioners' sugar
- 3 Tbsp. apple juice
Preheat oven to 350 degrees F. Place liners in 24 (2 1/2-inch) muffin pan cups. Set aside. Combine cake mix, soup, water and eggs in large bowl and mix according to package directions. Fold in carrot and raisins. Spoon batter into cups, filling almost full. Bake 20 minutes or until done. Cool completely.
Mix sugar and juice until smooth. Spread on cupcakes.
By Connie from Cotter, AR
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