Dole Whip Cupcakes (Printable)
Fluffy pineapple cupcakes crowned with silky pineapple-whip frosting for a bright, tropical treat.
# 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, thoroughly drained (reserve juice)
08 - 1/4 cup pineapple juice (from can 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 (Optional)
17 - Dried pineapple flowers or wedges
18 - Maraschino cherries
# How To Cook:
01 - Preheat oven to 350°F (175°C) and line a standard muffin tin with 12 cupcake liners.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until uniform.
03 - In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition.
04 - Stir in the crushed pineapple, pineapple juice, milk, and vanilla extract until just combined.
05 - Add the dry ingredients to the wet mixture and gently fold together until just incorporated. Do not overmix.
06 - Evenly divide batter among prepared cupcake liners. Bake for 16 to 18 minutes, or until a toothpick inserted in the center emerges clean.
07 - Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Using an electric mixer, beat softened butter and cream cheese until smooth and cohesive. Gradually incorporate powdered sugar, beating on low speed until fully combined. Add pineapple juice, vanilla, and optional yellow food coloring, then beat on high until the frosting is light and fluffy.
09 - Once cupcakes are fully cooled, generously frost each with pineapple whip frosting. Garnish with dried pineapple flowers or maraschino cherries as desired.
# Expert Suggestions:
01 -
- Your friends will never guess how ridiculously easy it is to fake a getaway with these cupcakes.
- The contrast of fluffy cake and tangy, whipped pineapple frosting keeps everyone coming back for seconds.
02 -
- Rushing the cooling step leads to melted frosting and a sad, sliding crown instead of glorious peaks.
- Draining the pineapple well prevents soggy cupcakes with sunken centers—a lesson I learned after my first sticky batch.
03 -
- Bring all your ingredients to room temperature for a smooth, cohesive batter and fluffy frosting.
- Beat the frosting longer than you think—extra whipping brings out more air, keeping it light and pipeable.