Dole Whip Cupcakes (Printable)
Fluffy pineapple cupcakes with creamy pineapple whip frosting and tropical garnishes for a sunny dessert.
# 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, canned or fresh
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
# Directions:
01 - Preheat oven to 350°F. Line a standard muffin tin with 12 cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt until thoroughly combined.
03 - In a large bowl, use an electric mixer to cream softened butter and granulated sugar until pale and fluffy. Add eggs one at a time, beating thoroughly after each addition.
04 - Stir in crushed pineapple, pineapple juice, whole milk, and vanilla extract until mixture is cohesive.
05 - Add dry ingredients to the wet mixture. Mix just until incorporated, avoiding overmixing.
06 - Evenly spoon batter into prepared cupcake liners. Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.
07 - Allow cupcakes to rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat butter and cream cheese together until completely smooth. Gradually blend in sifted powdered sugar on low speed. Add pineapple juice, vanilla extract, and gel food coloring if using. Increase speed and beat until frosting is light and airy.
09 - Once cupcakes are thoroughly cooled, apply frosting generously using a piping bag or spatula. Top with dried pineapple flowers or maraschino cherries as desired.
# Expert Suggestions:
01 -
- One bite tastes like a secret trip to an island getaway, all in cupcake form.
- The creamy pineapple frosting is so lush, I once caught my friend eating it straight from the bowl.
02 -
- Once, I tried frosting warm cupcakes and ended up with a melty mess—patience is a baker&aposs best friend.
- Letting the pineapple drain well prevents soggy cupcakes but saves enough juice for serious flavor punch.
03 -
- Take time to really cream the butter and sugar; it sets the stage for the fluffiest cupcakes.
- If using food coloring, start with just a hint—the vibrant yellow sneaks up quickly.