Pineapple Zucchini Cupcakes with Cream Cheese Frosting

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This delicious, healthy Pineapple Zucchini Cupcake with Cream Cheese Frosting is absolutely incredible! Made with whole wheat flour, fruit, vegetables and dairy… what’s not to love?!

This delicious, healthy Pineapple Zucchini Cupcake with Cream Cheese Frosting is absolutely incredible! Made with whole wheat flour, fruit, vegetables and dairy... what's not to love?!Pineapple Zucchini Cupcakes with Cream Cheese Frosting

More of my favorite guiltless cake recipes are Super Moist Carrot Cake with Cream Cheese Frosting, Skinny Chocolate CakeCheesecake Brownies, and 5-ingredient Almond Cake with Fresh Berries.

I had a zucchini lying around with no real plans for it and I thought, why not make cupcakes! These cupcakes were a huge hit with my friends and neighbors, including my 20 month old. Cupcake is her new favorite word!

If you make them, it’s important to squeeze the excess liquid from the pineapple and zucchini so they cook properly in the middle. You can pipe the frosting with a pastry bag, or simply put it in a zip-lock bag and cut the corner to make your own disposable pastry bag. If you like a lot of frosting on top, you may want to make a little extra, however points will increase.

This delicious, healthy Pineapple Zucchini Cupcake with Cream Cheese Frosting is absolutely incredible! Made with whole wheat flour, fruit, vegetables and dairy... what's not to love?!

This delicious, healthy Pineapple Zucchini Cupcake with Cream Cheese Frosting is absolutely incredible! Made with whole wheat flour, fruit, vegetables and dairy... what's not to love?!

This delicious, healthy Pineapple Zucchini Cupcake with Cream Cheese Frosting is absolutely incredible! Made with whole wheat flour, fruit, vegetables and dairy... what's not to love?!
Print WW Personal Points
5 from 5 votes
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Pineapple Zucchini Cupcakes with Cream Cheese Frosting

197.8 Cals 3 Protein 31.1 Carbs 6.5 Fats
Prep Time: 35 mins
Cook Time: 23 mins
Total Time: 1 hr
Yield: 18 servings
COURSE: Dessert
CUISINE: American
This delicious, healthy Pineapple Zucchini Cupcake with Cream Cheese Frosting is absolutely incredible! Made with whole wheat flour, fruit, vegetables and dairy... what's not to love?!

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 cup granulated sugar
  • 1/2 cup flaked coconut
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1/4 tsp nutmeg, optional
  • 1 pinch ginger, optional
  • 2 tbsp coconut oil, or vegetable oil
  • 2 whole large eggs
  • 1 tsp vanilla
  • 2 cups grated zucchini, unpeeled, squeezed well of all moisture
  • 20 oz. can crushed pineapple in juice, drained well

For the Frosting:

  • 8 oz 1/3 fat Philadelphia Cream Cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350°.
  • In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
  • In a medium bowl, combine oil, eggs, and vanilla; stir well.
  • Add grated zucchini and pineapple; mix well.
  • Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.
  • Spoon batter into cupcake tin.
  • Bake at 350° for about 23 minutes, or until a wooden toothpick inserted in the center comes out clean.
  • Cool completely on a wire rack.
  • To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth.
  • Spread or pipe frosting over the cupcakes once they are cooled.
  • You can garnish with chopped pecans or walnuts, if desired (extra points).

Notes

Modified them from my Pineapple Zucchini Cake.

Nutrition

Serving: 1cupcakes, Calories: 197.8kcal, Carbohydrates: 31.1g, Protein: 3g, Fat: 6.5g, Saturated Fat: 2.8g, Cholesterol: 20.5mg, Sodium: 284.2mg, Fiber: 1.7g, Sugar: 21.7g
WW Points Plus: 5
Keywords: cream cheese frosting, pineapple cake, pineapple zucchini cake, pineapple zucchini cupcakes, Pineapple Zucchini Cupcakes with Cream Cheese Frosting

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76 comments

  1. Does anybody know what the points are if you do not frost them. Thank you

  2. Really good! Everyone I’ve shared these with has loved them!

  3. These are great! I made them for breakfast so I called them muffins. I didn’t have cream cheese so I made a Greek Yogurt “Frosting” instead.

  4. Any chance you would consider doing this recipe for fall and switching out the pineapple for pumpkin?! This is one of my favorite recipes and everyone at work raves about them when I make them. I’d love another variety!

    • I am so glad you enjoy these! Have you tried these? https://www.skinnytaste.com/pumpkin-cream-cheese-muffins/ or https://www.skinnytaste.com/pumpkin-cupcakes-with-pumpkin-spiced/

  5. I made these as “muffins” with a few adjustments.  I did not add frosting,  I added chopped walnuts to the batter, I cut back on the sugar by 1/4C, I underbaked them (20 minutes in the oven).  Now I know it was a lot of changes, but they are absolutely delicious.  I despise crispy or overcooked sweets so I was happy with the al dente midsection.  Thanks again Gina!

  6. how do i substitute for gf flour?

  7. Without the frosting they are a muffin…and muffins are healthy. LOL
    Yum !

  8. I’m trying to sign up to be notified of new recipes but get a message saying my email address is invalid. This is the same one I’ve had for 25 years and yes it is valid. What can I do? I have no other email address. I love your recipes and want the notification. My Dr recommended this site to me?.

  9. These were great! I wouldn’t change a thing. I didn’t use the frosting and ate them for breakfast muffins. Thank you always for the great recipes. 

  10. If not eating right away do I need to refrigerate or can I leave them out like cupcakes? Thanks

  11. Can I substitute carrot for zuchinni?

  12. Just made these and they were fantastic! Your website and pintrest has changed by cooking habits for the better!

  13. Thank you for your site that I came across on Pinterest this past year! We have enjoyed all of your recipes! I made these muffins with my own GF AP flour, 1/2 cup of the sugar, and added 1 tsp of maple flavored extract in addition to the vanilla. Texture and taste was great! My family did not know it was GF!
    After the first day, it was best to place in microwave at 80% power for 15 seconds. Thank you again for your site Gina!

  14. Can these be stored in the fridge overnight?