Dole Whip Cupcakes (Printable)
Fluffy pineapple cupcakes topped with creamy pineapple whip frosting for a bright, tropical dessert.
# 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, room temperature
07 - 1/2 cup crushed pineapple, drained with 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
17 - Dried pineapple flowers or wedges, optional
18 - Maraschino cherries, optional
# How-To:
01 - Preheat oven to 350°F. Line a muffin tin with 12 cupcake liners.
02 - In a medium mixing bowl, whisk together flour, baking powder, and salt until well blended.
03 - In a large bowl, beat softened butter and sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition.
04 - Mix in the crushed pineapple, pineapple juice, milk, and vanilla extract until evenly combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until the batter is combined. Do not overmix.
06 - Portion batter evenly among prepared cupcake liners. Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow cupcakes to cool in the tin for 5 minutes, then transfer them to a wire cooling rack to cool completely.
08 - Beat softened butter and cream cheese together until smooth. Gradually add powdered sugar on low speed until incorporated. Blend in pineapple juice and vanilla extract, adding food coloring if desired. Beat until frosting is light and fluffy.
09 - Once cupcakes are completely cool, frost generously with prepared frosting. Decorate with dried pineapple or maraschino cherries as desired.
# Expert Tips:
01 -
- These cupcakes are like a tropical vacation you can make in less than an hour, no passport required.
- The pineapple whip frosting comes out outrageously smooth and fruity enough to turn any gray day around.
02 -
- Once I tried to frost while the cupcakes were even remotely warm, and the frosting simply slid off in defeat.
- Sifting your powdered sugar absolutely matters for the creamiest, fluffiest frosting texture – trust me, it’s worth the extra bowl.
03 -
- Use an ice cream scoop to evenly portion cupcake batter – every liner gets exactly the same amount with no mess.
- If piping, drop your filled piping bag in the fridge for 10 minutes – the frosting swirls perfectly and holds its shape, especially on a warm day.