Pineapple Zucchini Cupcakes with Cream Cheese Frosting
5 from 8 votes
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?!
Prep Time: 35 minutesmins
Cook Time: 23 minutesmins
Total Time: 1 hourhr
Yield: 18servings
Course: Dessert
Cuisine: American
Ingredients
3/4cupall-purpose flour
3/4cupwhole wheat flour
1cupgranulated sugar
1/2cupflaked coconut
2tspbaking soda
1tspsalt
2tspground cinnamon
1/4tspnutmeg(optional)
1pinchginger(optional)
2tbspcoconut oil(or vegetable oil)
2whole large eggs
1tspvanilla
2cupsgrated zucchini(unpeeled, squeezed well of all moisture)
20oz.can crushed pineapple in juice(drained well)
For the Frosting:
8oz1/3 fat Philadelphia Cream Cheese
1cuppowdered sugar
1tspvanilla 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).