Kristy Cook
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
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Preheat oven to 350°.
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In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
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In a medium bowl, combine oil, eggs, and vanilla; stir well.
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Add grated zucchini and pineapple; mix well.
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Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.
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Spoon batter into cupcake tin.
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Bake at 350° for about 23 minutes, or until a wooden toothpick inserted in the center comes out clean.
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Cool completely on a wire rack.
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To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth.
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Spread or pipe frosting over the cupcakes once they are cooled.
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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
– W///W Points: 10
