Ingredients
-
3/4,8
-
3/4,1
-
1,1
-
1/2
-
2
-
1
-
2
-
1/4
-
1
-
2
-
2
-
1
-
2
-
20
-
Directions
More of my favorite guiltless cake recipes are Super Moist Carrot Cake with Cream Cheese Frosting, Skinny Chocolate Cake, Cheesecake Brownies, and 5-ingredient Almond Cake with Fresh Berries.,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, its 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.
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Steps
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1
Done
|
In a Large Bowl, Combine Flour, Sugar, Coconut, Baking Soda, Salt, and Spices; Stir Well With a Whisk |
|
2
Done
|
in a Medium Bowl, Combine Oil, Eggs, and Vanilla; Stir Well. |
|
3
Done
|
Add Grated Zucchini and Pineapple; Mix Well. |
|
4
Done
|
Fold Wet Ingredients With the Dry Ingredients, Batter Will Be Stiff and Dry but Keep Folding It and It Will All Come Together. |
|
5
Done
|
Spoon Batter Into Cupcake Tin. |
|
6
Done
|
Bake at 350 For About 23 Minutes, or Until a Wooden Toothpick Inserted in the Center Comes Out Clean. |
|
7
Done
|
Cool Completely on a Wire Rack. |
|
8
Done
|
to Prepare Frosting, Beat Together Cream Cheese, Powdered Sugar and Vanilla Until Smooth. |
|
9
Done
|
Spread or Pipe Frosting Over the Cupcakes Once They Are Cooled. |
