This Pineapple Zucchini Cupcake with Cream Cheese Frosting is delicious and surprisingly wholesome. Made with whole wheat flour, fresh vegetables and fruit, a touch of coconut and a light cream cheese frosting, these cupcakes deliver great texture and flavor without feeling overly indulgent. They’re moist, tender and a wonderful way to sneak extra veggies into a treat the whole family will enjoy.
Pineapple Zucchini Cupcakes with Cream Cheese Frosting
I made these when I had a zucchini to use up and they were an instant hit with friends, neighbors and my toddler. The combination of grated zucchini and crushed pineapple keeps the cupcakes moist while whole wheat flour adds a bit of hearty structure. If you’d like to lighten the frosting, use a reduced-fat cream cheese and adjust the powdered sugar to taste.
Important tips: be sure to squeeze as much liquid as possible from both the grated zucchini and the crushed pineapple so the cupcakes bake through properly. If excess moisture remains they can be gummy in the center. For piping the frosting you can use a pastry bag or simply fill a zip-top bag and snip a corner to make a disposable piping bag. If you prefer more frosting, make a little extra, but note that frosting increases sweetness and calories.
Pineapple Zucchini Cupcakes with Cream Cheese Frosting
Summary: These cupcakes combine whole wheat and all-purpose flour with grated zucchini, crushed pineapple and coconut for a moist cake, finished with a smooth cream cheese frosting. Yield: 18 cupcakes.
Course: Dessert
Cuisine: American
Yield: 18 servings | Serving size: 1 cupcake
Prep: 35 mins | Cook: 23 mins | Total: about 1 hr
Calories (per serving): 197.8 kcal
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 ground ginger (optional)
- 2 tbsp coconut oil (or vegetable oil)
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups grated zucchini, unpeeled, squeezed well to remove moisture
- 20 oz can crushed pineapple in juice, drained well
For the Frosting
- 8 oz 1/3 fat Philadelphia cream cheese (or regular cream cheese if preferred)
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 12- or 18-cup cupcake tin with liners or lightly grease the cups.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, flaked coconut, baking soda, salt, cinnamon and optional spices until evenly combined.
- In a separate bowl, whisk the coconut oil (or vegetable oil), eggs and vanilla until smooth.
- Stir the well-drained crushed pineapple and the squeezed grated zucchini into the wet mixture. Mix thoroughly so the fruit and vegetable are evenly distributed.
- Fold the wet ingredients into the dry ingredients. The batter may seem stiff and dry at first; keep folding until it comes together into a cohesive batter.
- Spoon the batter into the prepared cupcake tin, filling each cup about two-thirds full.
- Bake at 350°F for about 23 minutes, or until a wooden toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Remove cupcakes from the oven and cool completely on a wire rack before frosting.
- To make the frosting, beat together the cream cheese, powdered sugar and vanilla until smooth and creamy. Adjust sweetness to taste.
- Spread or pipe the frosting onto the cooled cupcakes. If desired, garnish with chopped pecans or walnuts for a crunchy finish.
Notes & Tips
– Squeezing the zucchini and pineapple is essential to avoid excess moisture in the batter. Use a clean kitchen towel or cheesecloth to press out liquid. Press until the shreds feel only slightly damp.
– If you prefer a lighter frosting, use reduced-fat cream cheese and reduce the powdered sugar or substitute part of it with a sifted confectioners’ sugar alternative.
– Make-ahead: Cupcakes (unfrosted) keep well in an airtight container at room temperature for 1–2 days or refrigerated for up to 4 days. Frosted cupcakes should be refrigerated if using a cream cheese frosting; bring to room temperature before serving for best texture.
– Substitutions: All-purpose flour can be used entirely in place of the whole wheat if a finer crumb is desired. Shredded carrots may be used in part or in place of zucchini for a different flavor profile.
Nutrition (approximate per serving)
Calories: 197.8 kcal; Carbohydrates: 31.1 g; Protein: 3 g; Fat: 6.5 g; Fiber: 1.7 g; Sugar: 21.7 g; Sodium: 284.2 mg; Saturated fat: 2.8 g; Cholesterol: 20.5 mg.
Final Note
If you make this recipe, consider leaving a comment with any tweaks or how it turned out. Enjoy these moist, flavorful cupcakes as a snack, dessert or party treat—kids and adults alike tend to love them.