Skinnytaste · by Gina Homolka★ 5.0 (8)
Pineapple Zucchini Cupcakes with Cream Cheese Frosting
NUTRITION · PER SERVING60M COOK
CAL 9%·PRO 8%
CARBS 32G68% OF CAL
2G FIBER7G OTHER23G TOTAL SUGAR
FAT 5G26% OF CAL
4G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Healthy pineapple zucchini cupcakes made with whole wheat flour, vegetables, and topped with cream cheese frosting. Moist and naturally sweetened.
dessertamericanbaked good🔥 ovenvegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 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
At a glance
PER SERVING · TIME 60M
CAL 9%·PRO 8%
CARBS 32G68% OF CAL
2G FIBER7G OTHER23G TOTAL SUGAR
FAT 5G26% OF CAL
4G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 23m
- Sodium
- 334mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 123mg
- Calcium
- 28mg
- Iron
- 0.66mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 334MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.