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:35minutes 
COOK TIME:23minutes 
YIELD: 18 servings
COURSE: Dessert
CUISINE: American


  • 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


  • 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).


Modified them from my Pineapple Zucchini Cake.


Serving: 1cupcakesCalories: 197.8kcalCarbohydrates: 31.1gProtein: 3gFat: 6.5gSaturated Fat: 2.8gCholesterol: 20.5mgSodium: 284.2mgFiber: 1.7gSugar: 21.7g
– W///W Points: 10

By Admin

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