Directions:
- Heat the oven to 350 degrees F. Place paper liners into 24 (2 1/2-inch) muffin-pan cups.
- 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.
- 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.
- Stir the confectioners' sugar and juice in a small bowl until the mixture is smooth. Spread the glaze on the cupcakes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 60.33 Kcal (253 kJ) | ||
| Calories from fat | 4.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.53g | 1% | |
|---|---|---|---|
| Cholesterol | 14.17mg | 5% | |
| Sodium | 17.97mg | 1% | |
| Potassium | 49.82mg | 1% | |
| Total Carbs | 13.85g | 5% | |
| Sugars | 10.52g | 42% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 0.68g | 1% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 5.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 214.72 Kcal (899 kJ) | ||
| Calories from fat | 17.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.89g | 1% | |
|---|---|---|---|
| Cholesterol | 50.44mg | 5% | |
| Sodium | 63.97mg | 1% | |
| Potassium | 177.34mg | 1% | |
| Total Carbs | 49.31g | 5% | |
| Sugars | 37.44g | 42% | |
| Dietary Fiber | 1.24g | 1% | |
| Protein | 2.43g | 1% | |
| Vitamin C | 3mg | 1% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.7mg | 1% | |
| Calcium | 19.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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