Pineapple Zucchini Cupcakes
Ingredients
The cupcakes
-
¾
cup
all-purpose flour
-
¾
cup
whole wheat flour
-
1
cup
granulated sugar
-
½
cup
flaked coconut
-
2
tsp
baking soda
-
1
tsp
salt
-
2
tsp
ground cinnamon
-
¼
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 (squeezed of moisture)
-
20
oz
can crushed pineapple (drained)
The frosting
-
8
oz
1/3 fat Philadelphia Cream Cheese
-
1
cup
powdered sugar
-
1
tsp
vanilla extract
Instructions
- Preheat the oven to 350°F.
- In a large bowl, whisk together the flours, sugar, coconut, baking soda, salt, and spices.
- In a separate medium bowl, mix the oil, eggs, and vanilla, then add the grated zucchini and pineapple.
- Combine the wet ingredients with the dry ingredients, mixing until just combined.
- Spoon the batter into a cupcake tin.
- Bake for about 23 minutes or until a toothpick comes out clean.
- Cool the cupcakes completely on a wire rack.
- For the frosting, beat together the cream cheese, powdered sugar, and vanilla until smooth.
- Spread or pipe the frosting over the cooled cupcakes.
Nutrition Facts (estimated)
Servings
18
Calories
197
Total fat
6.5g
Total carbohydrates
31.1g
Total protein
3g
Sodium
284mg
Cholesterol
20mg
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