Pineapple Zucchini Cupcakes with Cream Cheese Frosting Recipe

Pineapple Zucchini Cupcakes with Cream Cheese Frosting
Pineapple Zucchini Cupcakes with Cream Cheese Frosting

Pineapple Zucchini Cupcakes with Cream Cheese Frosting Recipe

Pineapple Zucchini Cupcakes with Cream Cheese Frosting

A deliciously healthy cupcake made with whole wheat flour, fruit, vegetables and dairy… what’s not to love?!

I had a zucchini lying around with no real plans for it and I thought, why not make cupcakes! These cupcakes were a huge hit with my friends and neighbors, including my 20 month old. Cupcake is her new favorite word!

If you make them, it’s important to squeeze the excess liquid from the pineapple and zucchini so they cook properly in the middle. You can pipe the frosting with a pastry bag, or simply put it in a zip-lock bag and cut the corner to make your own disposable pastry bag. If you like a lot of frosting on top, you may want to make a little extra, however points will increase.


Gina’s Weight Watcher Recipes

Servings: 18 • Serving Size: 1 cupcakes • Points +: 5 pts • Smart Points: 8

Calories: 197.8 • Fat: 6.5 g • Protein: 3.0 g • Carb: 31.1 g • Fiber: 1.7 g • Sugar: 21.7 g

Sodium: 284.2 mg


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



For the Frosting:


8 oz 1/3 fat Philadelphia Cream Cheese

1 cup powdered sugar

1 tsp vanilla extract



Preheat oven to 350°. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.

In a medium bowl, combine oil, eggs, and vanilla; stir well. Add grated zucchini and pineapple; mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.


Spoon batter into cupcake tin. Bake at 350° for about 23 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool completely on a wire rack.


To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread or pipe frosting over the cupcakes once they are cooled. You can garnish with chopped pecans or walnuts, if desired (extra points).


Keywords: Pineapple Zucchini Cupcakes with Cream Cheese Frosting

Written by antoine

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