Low Fat Habanero Carrot Cake Cupcakes

5 from 1 vote

Habanero amps up the warm cinnamon spice in these Low Fat Habanero Carrot Cake Cupcakes while cream cheese frosting complements and cools the heat.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Keyword: Cake, Carrot, Cupcake, Habanero

Servings: Cupcakes

Calories: 91kcal

Author: Belly Laugh Living

1 Box Carrot Cake Mix
⅔ Cup Applesauce The applesauce is a substitute for the oil. Use the amounts on the box, but replace the oil amount for applesauce.
3 Eggs Use the number of eggs suggested on the box of carrot cake mix. Box recipes can vary.
1 Habanero Chopped

To begin, follow the instructions on the box mix to preheat the oven. Then, combine the Carrot Cake mix, Applesauce, Eggs, and Water using the amounts specified on the box. Note: replace the oil with an equal amount of applesauce. It's important not to add any oil to the mixture.
Chop the Habanero.
Add the chopped habanero to the cake mixture.
Mix together completely (according to the direction on the box).
Pour the cake mixture into a cake pan or cupcake tins. Bake according to the directions on the box.
To determine if the cupcakes are ready, insert a toothpick into the center and check if there is nothing on it when you pull it out. Allow the cupcakes to cool for approximately 10 minutes before adding frosting.
Frost with cream cheese frosting. We used Whipped Cream Cheese Frosting.
Enjoy!!!!!