Pineapple Zucchini Cupcakes
Pineapple and zucchini cupcakes with a healthy twist using fresh pineapple! A moist, flavorful treat from Cupcake Fanatic.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cupcakefanatic.com.
Cooking tools:
- Hand mixer
- Cooling rack
- Muffin tin
- Piping bag
- Grater
- Colander
- Can opener
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Spoon
- Oven
- Toothpick
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
- 8 oz 1/3 fat Philadelphia Cream Cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
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