sugar, coconut, soda and 5 spice.
in a second bowl, mix the eggs, oil, vanilla, zucchini and pineapple.
mix the dry mixture into the wet mixture and keep stirring until it becomes moist and batter-like.
scoop batter into prepared cupcake liners in a cupcake pan. bake for 20-25 minutes until a toothpick comes out clean. cool completely before frosting.
in the bowl of a mixer with a paddle attachment, cream the cream cheese and butter together. with the mixer on low speed gradually add in the powdered sugar and keep mixing until everything is combined. add in the vanilla paste, and if too dry and thick, loosen it up with a bit of the 