Dole Whip Cupcakes (Printable Version)
Light tropical pineapple cupcakes finished with a creamy pineapple whip frosting and optional dried pineapple or cherries.
# What You'll Need:
→ Cupcake Batter
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 (reserve juice)
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
# How To Make:
01 - Preheat oven to 350°F and line a standard muffin tin with 12 cupcake liners.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, and salt until evenly blended.
03 - In a large mixing bowl, cream unsalted butter and granulated sugar using an electric mixer until mixture is light and fluffy. Add eggs one at a time, beating thoroughly after each addition.
04 - Incorporate crushed pineapple, pineapple juice, milk, and vanilla extract into the butter mixture, mixing gently until combined.
05 - Add the dry mixture to the wet ingredients and stir just until the ingredients are fully incorporated. Do not overmix the batter.
06 - Evenly divide the batter among the prepared cupcake liners. Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.
07 - Allow the cupcakes to cool in the pan for 5 minutes. Transfer to a wire rack and cool completely.
08 - For the frosting, beat butter and cream cheese together until smooth. Gradually incorporate powdered sugar while mixing on low speed. Blend in pineapple juice, vanilla extract, and food coloring if desired. Beat on high until the frosting is airy and light.
09 - Once cupcakes are fully cooled, frost generously using a piping bag or spatula. Top with dried pineapple flowers or maraschino cherries as desired.
# Expert Tips:
01 -
- Baking these feels like bringing a bit of vacation right into your home, minus the long lines.
- The way the pineapple tang and creamy frosting mingle will have you reaching for seconds before you know it.
02 -
- Don't rush cooling—frosting melts fast if the cupcakes are even a little warm (I've had a few topple over dramatically).
- Adding pineapple juice slowly to the frosting kept it from going runny, which I learned after one batch became more of a glaze than a whip.
03 -
- Beating the frosting for several minutes after adding juice turns it extra fluffy.
- Using crushed pineapple in syrup gives more flavor than juice-packed—if you find it, it's worth it.