Zucchini Cupcake with Cream Cheese Frosting Recipe

Zucchini Cupcake with Cream Cheese Frosting Recipe

How To Make Zucchini Cupcakes with Cream Cheese Frosting

Satisfy your sweet cravings by trying this guilt-free zucchini cupcake! It’s a light treat loaded with zucchini and pineapples, all made in just 1 hour.

Preparation: 35 minutes
Cooking: 23 minutes
Total: 58 minutes



  • 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

For Frosting:

  • 8ozPhiladelphia Cream Cheese,⅓ fat
  • 1cuppowdered sugar
  • 1tspvanilla extract


  1. Preheat the oven to 350 degrees F.

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

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

  4. Fold the wet ingredients with the dry ingredients until incorporated.

  5. Spoon the batter into cupcake tins.

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

  7. Cool completely on a wire rack.


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

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


  • Calories: 197.73kcal
  • Fat: 7.41g
  • Saturated Fat: 4.64g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 1.45g
  • Polyunsaturated Fat: 0.44g
  • Carbohydrates: 31.10g
  • Fiber: 1.61g
  • Sugar: 21.72g
  • Protein: 3.12g
  • Cholesterol: 36.08mg
  • Sodium: 225.28mg
  • Calcium: 27.98mg
  • Potassium: 129.99mg
  • Iron: 0.81mg
  • Vitamin A: 58.04µg
  • Vitamin C: 17.61mg
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