Dole Whip Cupcakes (Printable Version)
Fluffy pineapple cupcakes with creamy pineapple whip frosting and optional dried pineapple garnish.
# 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, at room temperature
07 - 1/2 cup crushed pineapple, drained and juice reserved
08 - 1/4 cup pineapple juice
09 - 1/4 cup whole 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 oven to 350°F and line a standard muffin tin with 12 cupcake liners.
02 - In a medium mixing bowl, whisk together all-purpose flour, baking powder, and salt until evenly blended.
03 - In a large mixing bowl, beat unsalted butter and granulated sugar until pale and fluffy. Add eggs individually, ensuring each is fully incorporated before adding the next.
04 - Mix in crushed pineapple, pineapple juice, milk, and vanilla extract until just combined.
05 - Gradually add the dry ingredients to the wet mixture, folding until combined. Avoid overmixing.
06 - Evenly distribute batter among cupcake liners and bake for 16 to 18 minutes, or until a toothpick inserted in the center emerges clean.
07 - Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat softened butter and cream cheese together until smooth. Gradually mix in powdered sugar on low speed. Add pineapple juice, vanilla, and food coloring if desired. Continue to beat until light and airy.
09 - Once cupcakes are fully cooled, spread or pipe frosting generously atop each. Decorate with dried pineapple flowers or maraschino cherries, if desired.
# Quick Tips:
01 -
- There is something oddly satisfying in watching the pineapple frosting swirl on top like a tiny edible island.
- These cupcakes turned any humdrum Tuesday into something worth celebrating in my house.
02 -
- If you don’t let the cupcakes cool all the way before frosting, the swirls will slide right off.
- Reserving pineapple juice from the can means you always have the perfect amount for both cake and frosting—no last-minute dashes to the store needed.
03 -
- Use fully softened ingredients to avoid lumps in both cake and frosting.
- A dash of pineapple extract in the frosting really makes the Dole Whip flavor pop.