Get ready to fall in love with these Pineapple Zucchini Cupcakes! They blend the tropical sweetness of pineapple with the subtle earthiness of zucchini, creating a treat that’s both moist and delicious. Perfect for any occasion, these cupcakes are a delightful twist on traditional flavors that will have everyone coming back for more. Grab your apron and let’s get baking!
Steps
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the all-purpose flour, whole wheat flour, granulated sugar, coconut, baking soda, salt, cinnamon, nutmeg, and ginger using a whisk.
- In a separate medium bowl, combine the coconut oil, eggs, and vanilla extract, stirring until well blended.
- Add the grated zucchini and drained pineapple to the wet mixture, ensuring it is thoroughly mixed.
- Gradually fold the wet ingredients into the dry mixture. The batter may seem dry initially, but continue folding until fully combined.
- Divide the batter evenly into a cupcake tin lined with paper liners.
- Bake the cupcakes for approximately 23 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely on a wire rack before frosting.
- For the frosting, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
- Once the cupcakes are cooled, spread or pipe the frosting on top. Optionally, garnish with chopped pecans or walnuts.
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 cup granulated sugar
- 1/2 cup flaked coconut
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg (optional)
- 1 pinch ginger (optional)
- 2 tablespoons coconut oil or vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini, unpeeled and well-drained
- 20 oz can crushed pineapple in juice, well-drained
- 8 oz package of 1/3 fat cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Nutritional Values
Calories: 3560.4 kcal | Carbohydrates: 559.8 g | Protein: 54 g | Fat: 117 g | Saturated Fat: 50.4 g | Cholesterol: 369 mg | Sodium: 5115.6 mg | Fiber: 30.6 g | Sugar: 390.6 g
FAQ
- Can I use a different type of flour for these cupcakes?
- Yes, you can substitute whole wheat flour with another type of flour if you prefer, such as all-purpose or a gluten-free alternative. However, this might slightly alter the texture and flavor.
- Do I need to squeeze the moisture out of the zucchini and pineapple?
- Absolutely, it’s essential to drain the excess liquid from both the zucchini and pineapple to ensure the cupcakes cook properly and don’t end up soggy in the middle.
- Can I make the frosting without a piping bag?
- Certainly! You can use a zip-lock bag as a substitute by filling it with frosting and cutting a small corner off to pipe onto the cupcakes.
- What can I use as a topping instead of pecans or walnuts?
- If you prefer not to use nuts, you can garnish the cupcakes with shredded coconut, a sprinkle of cinnamon, or even some pineapple tidbits.
- How do I know when the cupcakes are done baking?
- The cupcakes are ready when a toothpick inserted into the center comes out clean. This should take about 23 minutes at 350°F.
- Is it possible to make extra frosting for these cupcakes?
- Yes, if you enjoy a generous amount of frosting on your cupcakes, you can make an additional batch of frosting. Just be mindful that this will increase the calorie count per serving.
Tips
- To ensure the cupcakes bake evenly, make sure to thoroughly squeeze out the excess moisture from both the grated zucchini and the crushed pineapple before adding them to the batter.
- If you don’t have a pastry bag for the frosting, you can easily create a makeshift one by using a zip-lock bag. Simply fill it with frosting and snip off a small corner to pipe it onto the cupcakes.
- If you prefer a generous amount of frosting on your cupcakes, consider making a slightly larger batch of the cream cheese frosting to ensure you have enough.
- For added texture and flavor, consider garnishing the frosted cupcakes with chopped pecans or walnuts.
Equipment
- Pastry bag (or zip-lock bags can be used as an alternative)
- Cupcake tin
