Campbell’s® Glazed Carrot Raisin Cupcakes

1 box (about 18 oz.) spice cake mix
1 can (10 3/4 oz.) Campbell's® 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 350ºF. Place liners in 24 (2 1/2") muffin-pan cups.

MIX cake mix, soup, water and eggs according to package directions. Stir in carrot and raisins. Fill each muffin-pan cup almost full.

BAKE 20 min. or until done. Cool completely.

MIX sugar and juice. Frost cupcakes. Makes 24.