Zucchini Pineapple Cupcakes Recipe – Maple Coconut Frosting

Last Updated on 1 month by Neha Deshmukh

Zucchini Pineapple Cupcakes Recipe – Maple Coconut Frosting

Hey everyone! I’m so excited to share this recipe with you – Zucchini Pineapple Cupcakes with a dreamy Maple Coconut Frosting. Honestly, these aren’t your average cupcakes. They’re bursting with tropical flavors, wonderfully moist, and have a little secret ingredient that makes them extra special. I first made these for a friend’s birthday, and they were a huge hit! Get ready to bake something truly delicious.

Why You’ll Love This Recipe

These cupcakes are a delightful fusion of flavors and textures. The zucchini adds moisture without being overpowering, while the pineapple brings a lovely tang. The spices warm everything up, and that maple coconut frosting? Pure heaven. They’re perfect for a special occasion, a cozy afternoon treat, or just when you need a little something sweet to brighten your day. Plus, they’re surprisingly easy to make!

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup (120g) Unbleached All-purpose flour
• 1 cup (110g) Grated Zucchini
• ¾ cup (140g) Pineapple (chopped finely)
• ¾ cup (150g) Muscovado sugar
• 2 Eggs
• 1 teaspoon (5ml) Grated ginger
• 1 teaspoon (5ml) Grated orange zest
• ¾ cup (180ml) Orange juice
• 1 tablespoon (15ml) Pineapple juice
• 1 teaspoon (5ml) Baking powder
• ½ teaspoon (2.5ml) Baking soda
• 1 teaspoon (5ml) Ground cinnamon
• ¼ teaspoon (1.25ml) Ground cloves
• 3 Crushed cardamom pods
• 1 teaspoon (5ml) Almond extract
• ½ teaspoon (2.5ml) Salt
• 1 stick (113g) Unsalted butter, softened
• 4 oz (113g) Cream cheese, softened
• 1 cup (120g) Powdered sugar
• 3 tablespoons (45ml) Maple syrup
• 1 teaspoon (5ml) Vanilla extract
• ¼ cup (60ml) Heavy cream
• ½ cup (50g) Coconut (shredded)

Ingredient Notes

Let’s talk ingredients! A few tips to make sure your cupcakes turn out perfectly:

• Muscovado Sugar: What is it and why use it? Muscovado sugar is a less-processed sugar with a lovely molasses-rich flavor. It adds a depth of flavor and moisture to the cupcakes that regular granulated sugar just can’t match. If you can’t find it, dark brown sugar is a good substitute, but muscovado is worth seeking out!
• Zucchini: Choosing and preparing zucchini for baking. You want a medium-sized zucchini – not too big, not too small. Grate it and then gently squeeze out any excess moisture with a clean kitchen towel. This prevents soggy cupcakes.
• Spices: The aromatic blend of cinnamon, cloves, and cardamom. This spice combination is everything in this recipe. Don’t skimp! The cardamom adds a unique warmth that really elevates the flavor. I love crushing the pods myself for the freshest aroma.
• Flour: Using unbleached all-purpose flour for texture. Unbleached flour gives a slightly better texture to the cupcakes. It’s a small difference, but it matters!
• Tropical Juices: The role of orange and pineapple juice in flavor. Freshly squeezed orange juice is best, but good quality store-bought works too. The pineapple juice complements the chopped pineapple beautifully, enhancing that tropical vibe.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. Grate the zucchini, chop the pineapple finely, zest the orange, and grate the ginger. Set aside.
3. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, cloves, cardamom, and salt.
4. In a separate large bowl, cream together the softened butter and muscovado sugar until light and fluffy. Beat in the eggs one at a time, then stir in the orange juice, pineapple juice, and almond extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
6. Gently fold in the grated zucchini and chopped pineapple.
7. Fill the muffin liners about two-thirds full and bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
9. While the cupcakes are cooling, make the frosting. In a large bowl, beat the softened butter and cream cheese until smooth and creamy. Gradually add the powdered sugar, maple syrup, and vanilla extract, beating until light and fluffy.
10. Add the heavy cream and beat until the frosting reaches your desired consistency. If you want a little color, add a drop or two of food coloring.
11. Gently fold in the shredded coconut.
12. Once the cupcakes are completely cool, frost them generously with the maple coconut frosting and sprinkle with extra shredded coconut.

Expert Tips

• Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in tough cupcakes.
• Make sure your butter and cream cheese are softened for a smooth and creamy frosting.
• For a more intense coconut flavor, toast the shredded coconut lightly in a dry pan before adding it to the frosting.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg). Use a vegan butter and cream cheese alternative.
• Gluten-Free Adaptation (Flour Substitutions): Use a 1:1 gluten-free all-purpose flour blend. Bob’s Red Mill is a good option.
• Spice Level Adjustment (Increasing/Decreasing Cloves & Ginger): My family loves a bit more warmth, so I sometimes add an extra ¼ teaspoon of ground ginger. If you’re not a fan of cloves, you can reduce it to ⅛ teaspoon.
• Festival Adaptation (Adding a festive sprinkle for Diwali/Christmas): During Diwali, I love adding a sprinkle of edible silver leaf to the frosting. For Christmas, a dusting of red and green sprinkles is perfect!

Serving Suggestions

These cupcakes are delicious on their own, but they’re even better with a cup of chai or a glass of cold milk. They’re also a lovely addition to a brunch spread or a picnic.

Storage Instructions

Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

FAQs

• Can I use pre-shredded zucchini? While it’s convenient, pre-shredded zucchini tends to be more watery. It’s best to grate your own and squeeze out the excess moisture.
• Can these cupcakes be frozen? Yes! You can freeze the unfrosted cupcakes for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. Thaw overnight in the refrigerator.
• What can I substitute for muscovado sugar? Dark brown sugar is the best substitute, but you can also use granulated sugar with a tablespoon of molasses added.
• How do I prevent the cupcakes from sinking in the middle? Make sure your baking powder and baking soda are fresh. Also, don’t open the oven door while the cupcakes are baking!
• Can I make these into a cake instead of cupcakes? Absolutely! Pour the batter into a greased and floured 9-inch round cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.