Dole Whip Cupcakes (Printable Version)
Fluffy pineapple-infused cupcakes crowned with creamy 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, room temperature
07 - 1/2 cup crushed pineapple, drained (reserve juice)
08 - 1/4 cup pineapple juice (from can or fresh)
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
# Method:
01 - Preheat oven to 350°F. Line a standard 12-cup muffin tin with cupcake liners.
02 - In a medium mixing bowl, whisk together all-purpose flour, baking powder, and salt until fully integrated.
03 - In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating thoroughly after each incorporation.
04 - Mix in the crushed pineapple, pineapple juice, milk, and vanilla extract until smooth and well blended.
05 - Gradually fold the dry ingredients into the wet mixture, mixing just until no visible streaks of flour remain. Avoid overmixing for optimal texture.
06 - Distribute the batter evenly among the prepared cupcake liners. Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.
07 - Allow to cool in the muffin tin for 5 minutes, then transfer to a cooling rack and let cool completely before frosting.
08 - In a mixing bowl, beat softened butter and softened cream cheese until smooth and unified. Gradually add powdered sugar, beating on low speed after each addition. Incorporate pineapple juice, vanilla extract, and food coloring if desired, then beat on high until mixture is light and fluffy.
09 - Once cupcakes have cooled completely, generously frost each one using a piping bag if preferred. Garnish with dried pineapple flowers or maraschino cherries as desired.
# Expert Tricks:
01 -
- This cupcake recipe is like sneaking a mini vacation onto your dessert plate with every bite.
- The combination of fluffy cake and creamy pineapple whip frosting is so irresistible, you’ll need extra napkins for all the happy hands.
02 -
- Don’t skip draining the crushed pineapple or you’ll end up with soggy bottoms—I learned the hard way.
- Letting the cupcakes cool completely before frosting keeps the topping from sliding right off (lesson learned after my first melty mess).
03 -
- Letting ingredients come fully to room temperature before starting ensures a smooth, lump-free batter and frosting.
- If you crave an extra burst of pineapple, swirl a dot of pineapple extract into the frosting for a secret upgrade.