Pineapple Zucchini Cupcakes with Cream Cheese Frosting

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 17
  • Amount Per Serving
  • Calories: 199.7
  • Total Fat: 5.9 g
  • Cholesterol: 39.3 mg
  • Sodium: 348.4 mg
  • Total Carbs: 33.1 g
  • Dietary Fiber: 2.1 g
  • Protein: 4.3 g

View full nutritional breakdown of Pineapple Zucchini Cupcakes with Cream Cheese Frosting calories by ingredient
Submitted by:

Introduction

http://www.skinnytaste.com/2011/08/pineapp
le-zucchini-cupcakes-with-cream.html
http://www.skinnytaste.com/2011/08/pineapp
le-zucchini-cupcakes-with-cream.html

Number of Servings: 17

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

Directions

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).

Serving Size: 17 cupcakes

Number of Servings: 17

Recipe submitted by SparkPeople user MENAGERIE56.

Rate This Recipe