Dole Whip Cupcakes (Print Version)
Tropical pineapple cupcakes with creamy whipped frosting inspired by the famous frozen treat.
# What You Need:
→ Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 tsp baking powder
03 - 1/4 tsp salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 1/2 cup crushed pineapple, drained, reserve juice
08 - 1/4 cup pineapple juice, from reserved juice
09 - 1/3 cup whole milk
10 - 1 tsp vanilla extract
→ Pineapple Whipped Frosting
11 - 1 cup heavy whipping cream, cold
12 - 1/2 cup powdered sugar
13 - 1/4 cup pineapple juice
14 - 1 tsp vanilla extract
15 - Yellow food coloring, optional
→ Garnish
16 - Pineapple wedges or maraschino cherries, optional
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
04 - Add the eggs one at a time, mixing well after each addition to ensure full integration.
05 - Stir in the vanilla extract, crushed pineapple, and reserved pineapple juice until combined.
06 - Gradually mix in half the dry ingredients, followed by the milk, then the remaining dry ingredients. Mix just until combined to avoid overworking the batter.
07 - Divide the batter evenly among the cupcake liners, filling each approximately 2/3 full.
08 - Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting.
09 - Beat the chilled heavy whipping cream until soft peaks form.
10 - Add the powdered sugar, pineapple juice, and vanilla. Continue beating until stiff peaks hold their shape. Tint with yellow food coloring if desired.
11 - Pipe or spread the whipped frosting generously over the completely cooled cupcakes.
12 - Top each cupcake with a pineapple wedge or maraschino cherry, if desired.
# Expert Tips:
01 -
- The whipped frosting is impossibly light, almost like eating flavored air that somehow tastes like a theme park
- The cake itself stays ridiculously moist because of the crushed pineapple folded right into the batter
- They come together in under 40 minutes, which feels illegal for something this fun
02 -
- If the frosting starts looking soupy, your cream or bowl was not cold enough so pop everything in the fridge for 15 minutes and try again
- Overmixing the batter after adding the flour is the number one way to end up with tough, rubbery cupcakes instead of tender ones
03 -
- Drain the crushed pineapple really well, pressing it with a spoon, because excess liquid will make the batter too loose
- Fill a piping bag with a large open star tip for that classic Dole Whip swirl look on top