Carrot Raisin Cupcakes

1 box spice cake mix (about 18 ounces)
1 can tomato soup (10-3/4 ounces)
1/2 cup water
2 eggs
1 medium carrot shredded
1/2 cup raisins
1 cup confectioners' sugar
3 tablespoons apple juice

Preheat oven to 350 degrees F. Place liners in 24 (2-1/2 inch) 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 minutes or until done. Cool completely. Mix sugar and juice. Frost cupcakes.

Makes 24.