Dole Whip Cupcakes (Print Version)
Light pineapple-forward cupcakes crowned with fluffy pineapple whip frosting and optional tropical garnishes.
# What You Need:
→ Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs, at room temperature
07 - 1/2 cup crushed pineapple, drained
08 - 1/4 cup pineapple juice
09 - 1/4 cup milk
10 - 1 teaspoon vanilla extract
→ Pineapple Whip Frosting
11 - 1/2 cup unsalted butter, softened
12 - 4 ounces cream cheese, softened
13 - 2 1/2 cups powdered sugar, sifted
14 - 1/4 cup pineapple juice
15 - 1 teaspoon vanilla extract
16 - Yellow gel food coloring, optional
→ Decoration
17 - Dried pineapple flowers or pineapple wedges, optional
18 - Maraschino cherries, optional
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt until fully blended.
03 - Using an electric mixer, cream the softened butter and granulated sugar in a large bowl until the mixture is light and fluffy.
04 - Beat in the eggs one at a time, mixing well after each addition for a smooth batter.
05 - Stir in the drained crushed pineapple, pineapple juice, milk, and vanilla extract until combined.
06 - Add the dry ingredient mixture to the wet ingredients and mix gently until just incorporated. Avoid overmixing.
07 - Spoon the batter evenly among the prepared cupcake liners. Bake for 16 to 18 minutes, until a toothpick inserted into the center comes out clean.
08 - Let cupcakes cool in the tin for 5 minutes, then transfer to a wire cooling rack to cool completely.
09 - Beat the softened butter and cream cheese together until smooth and creamy. Gradually add powdered sugar, mixing on low speed. Blend in pineapple juice, vanilla, and gel food coloring if desired. Beat on high until light and fluffy.
10 - Once cupcakes are completely cooled, generously frost each one. Garnish with dried pineapple flowers or maraschino cherries as desired.
# Expert Tips:
01 -
- It's like a burst of sunshine in cupcake form, but only you know how simple it is to whip up.
- The frosting alone is enough to make this dessert a repeat request from friends—you’ll see.
02 -
- The first time, I tried frosting while cupcakes were warm—the result was a goopy slide; patience is non-negotiable.
- Reserving the pineapple juice made the flavor sing and kept the cake from tasting bland.
03 -
- The tangy cream cheese in the frosting balances out the sweetness—don't skip it.
- A drop or two of pineapple extract takes the flavor to a totally new level if you're an extra-tropical fan.