Pineapple Zucchini Cupcakes with Cream Cheese Frosting
User Reviews
5
Pineapple Zucchini Cupcakes with Cream Cheese Frosting
Description
Pineapple Zucchini Cupcakes with Cream Cheese Frosting incorporate both all-purpose and whole wheat flours, combined with sugars, flaked coconut, and warming spices like cinnamon and nutmeg. Grated zucchini, after thorough moisture removal, and drained crushed pineapple provide moisture and subtle vegetable sweetness within the dense batter.
The cupcake batter starts dry and stiff but comes together after folding the wet and dry ingredients. Baking at 350°F for about 23 minutes yields cupcakes that, once cooled, are topped with a simple, smooth cream cheese frosting made by beating cream cheese, powdered sugar, and vanilla.
This recipe suggests optional garnishes like chopped pecans or walnuts for added texture and flavor. The cupcakes’ blend of fruit, vegetable, and spices creates a moist texture with a gentle tang from the frosting, making them well suited to afternoon tea or dessert.
These cupcakes are adapted from a pineapple zucchini cake recipe, focusing on portioned, individual servings with a cream cheese topping.
Ingredients
- 3/4 cup all-purpose flour
- 8 oz cream cheese Philadelphia brand, 1/3 fat
- 3/4 cup whole wheat flour
- 1 cup powdered sugar
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup coconut flaked
- 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 egg whole, large
- 1 tsp vanilla
- 2 cups zucchini unpeeled, squeezed well of all moisture, grated
- 20 oz. crushed pineapple drained well, in juice, canned
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).
Notes
- This recipe is a cupcake adaptation of a pineapple zucchini cake, providing portioned servings with a creamy frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18servings
Amount Per Serving
Calories 1978 kcal
% Daily Value*
| Serving | 1cupcakes | |
| Calories | 197.8kcal | 10% |
| Carbohydrates | 31.1g | 10% |
| Protein | 3g | 6% |
| Fat | 6.5g | 10% |
| Saturated Fat | 2.8g | 14% |
| Cholesterol | 20.5mg | 7% |
| Sodium | 284.2mg | 12% |
| Fiber | 1.7g | 7% |
| Sugar | 21.7g | 43% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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