Dole Whip Cupcakes (Printable version)
Tropical pineapple cupcakes topped with creamy pineapple whip frosting and optional dried fruit garnishes.
# What You'll 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, 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 (Optional)
17 - Dried pineapple flowers or pineapple wedges
18 - Maraschino cherries
# Directions:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a medium mixing bowl, whisk together flour, baking powder, and salt until well combined.
03 - In a large bowl, beat together softened butter and granulated sugar with an electric mixer until the mixture is light and fluffy.
04 - Add eggs to the butter mixture one at a time, beating thoroughly after each addition.
05 - Gently mix in the crushed pineapple, pineapple juice, milk, and vanilla extract until evenly blended.
06 - Gradually add the whisked dry ingredients to the wet mixture, mixing on low speed just until incorporated. Avoid overmixing.
07 - Divide the batter evenly among the cupcake liners. Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.
08 - Remove from oven and allow cupcakes to cool in the tin for five minutes, then transfer to a wire rack to cool completely.
09 - Beat softened butter and cream cheese together until smooth. Gradually add powdered sugar while mixing on low, then blend in pineapple juice, vanilla, and food coloring if desired. Beat on high until frosting is light and fluffy.
10 - Once cupcakes are fully cooled, generously frost each with pineapple whip frosting. Garnish with dried pineapple flowers or maraschino cherries as desired.
# Expert advice:
01 -
- This cupcake is a mini vacation, with pineapple frosting that tastes like sunshine in a swirl.
- I love how easy these are to whip up—no fancy equipment or hard-to-find ingredients needed.
02 -
- Once I rushed the cooling, and the frosting slid right off in a sweet, gooey mess—patience is truly a virtue here.
- Adding just a touch of pineapple juice to the frosting instead of more extract gives a flavor that's real and refreshing, not artificial.
03 -
- Lining the muffin tin with double liners makes cleanup a breeze and helps keep edges soft.
- For swirl-worthy frosting, chill your piping bag in the fridge for 10 minutes before topping the cupcakes.