Pineapple Zucchini Cupcakes with Cream Cheese Frosting
- 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
- This recipe is vegetarian
- Produce
- Coconut, flaked (1/2 cup)
- Ginger (1 pinch)
- Pineapple in, juice (1 20 oz. can)
- Zucchini (2 cups)
- Cooking & Baking
- All-purpose flour (3/4 cup)
- Baking soda (2 tsp)
- Cinnamon, ground (2 tsp)
- Coconut oil (2 tbsp)
- Granulated sugar (1 cup)
- Nutmeg (1/4 tsp)
- Powdered sugar (1 cup)
- Salt (1 tsp)
- Vanilla (2 tsp)
- Whole wheat flour (3/4 cup)
- Dairy
- 1/3 fat philadelphia cream cheese, fat (8 oz)
- Refrigerated
- Eggs, whole large (2)
Preparation
Read recipe preparation on skinnytaste.com
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Published August 29, 2011 (1 year ago).
93 people saved this recipe.
