Courgette cupcakes with pineapple frosting

Serves: 14 (makes 14)

Time to make: 50 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

1 ½ cups flour

½ teaspoon salt

1 ½ teaspoons cinnamon

½ teaspoon baking soda

½ cup castor sugar

½ cup brown sugarlight brown cane sugarX

150g reduced-fat spread

2 eggs

1 teaspoon vanilla essence

¼ cup reduced-fat sour cream or low-fat yoghurt

1 ¼ cups grated courgettezucchiniXszucchini, summer squashX

Frosting

250g light cream cheese (we used Philadelphia)

2 tablespoons maple syrup

½ cup crushed pineapple, drained

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Instructions

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1 Preheat oven to 180ºC. Line muffin tin holes with paper cases or lightly grease mini-loaf tins.

2 Sift flour, salt, cinnamon and baking soda into a bowl and mix together lightly. Set aside.

3 Beat sugar and spread together. Add eggs one at a time. Stir in vanilla, sour cream and courgettes.

4 Fold in flour. Spoon into cases or mini-loaf tins and bake for 25-30 minutes or until firm and golden.

5 Cool completely. To make frosting, beat cream cheese with syrup. Use to ice cakes then top with a dollop of pineapple.

HFG tip

These cupcakes freeze well, un-iced.

Nutrition Info (per serve)

Calories 210 cal

Kilojoules 880 kJ

Protein 5 g

Total fat 9 g

Saturated fat 2 g

Carbohydrates 25 g

Sugar 17 g

Dietary fibre 1 g

Sodium 230 mg

Calcium 90 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.