Zucchini Cupcake With Cream Cheese Frosting Recipe Recipes Net

Ingredients

¾cupall-purpose flour

¾cupwhole wheat flour

1cupgranulated sugar

½cupflaked coconut

2tspbaking soda

1tspsalt

2tspground cinnamon

¼tspnutmeg,optional

1pinchginger,optional

2tbspcoconut oil

2whole large eggs

1tspvanilla

2cupszucchini,unpeeled, grated, squeezed well of all moisture

20ozcrushed pineapple in juice,drained well

8ozPhiladelphia Cream Cheese,⅓ fat

1cuppowdered sugar

1tspvanilla extract

Preheat the oven to 350 degrees F.

In a large bowl, combine the flour, sugar, coconut, baking soda, salt, cinnamon, nutmeg, and ginger, then stir well with a whisk.

In a medium bowl, combine the oil, eggs, and vanilla, then stir well. Add the grated zucchini and pineapple, then mix well.

Fold the wet ingredients with the dry ingredients until incorporated.

Spoon the batter into cupcake tins.

Bake for 23 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool completely on a wire rack.

Beat together the cream cheese, powdered sugar, and vanilla until smooth.

Spread or pipe the frosting over the cupcakes, serve, and enjoy!