Provided by Campbell's Kitchen
PREHEAT oven to 350°F. Place liners in 24 (2 1/2") muffin-pan cups.
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 min. or until done. Cool completely.
MIX sugar and juice until smooth. Spread on cupcakes. Makes 24.
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