Dole Whip Cupcakes (Printable)
Fluffy pineapple cupcakes with creamy pineapple whip frosting and optional dried pineapple garnish.
# 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, 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
# Steps:
01 - Preheat oven to 350°F (175°C). Line a standard muffin tin with 12 cupcake liners.
02 - Whisk together flour, baking powder, and salt in a medium bowl.
03 - In a large bowl, cream unsalted butter and granulated sugar until light and fluffy. Incorporate eggs one at a time, mixing well after each addition.
04 - Stir in drained crushed pineapple, pineapple juice, milk, and vanilla extract until just blended.
05 - Add dry ingredients to the wet mixture, mixing until just incorporated. Avoid overmixing.
06 - Distribute batter evenly among cupcake liners. Bake for 16 to 18 minutes or until a toothpick inserted in the center emerges clean.
07 - Allow cupcakes to rest in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
08 - Beat unsalted butter and cream cheese in a bowl until smooth. Gradually incorporate powdered sugar, then mix in pineapple juice, vanilla extract, and food coloring if desired. Beat until frosting is light and fluffy.
09 - Generously frost cooled cupcakes. Top with dried pineapple flowers or maraschino cherries as desired.
# Expert Advice:
01 -
- There is something oddly satisfying in watching the pineapple frosting swirl on top like a tiny edible island.
- These cupcakes turned any humdrum Tuesday into something worth celebrating in my house.
02 -
- If you don’t let the cupcakes cool all the way before frosting, the swirls will slide right off.
- Reserving pineapple juice from the can means you always have the perfect amount for both cake and frosting—no last-minute dashes to the store needed.
03 -
- Use fully softened ingredients to avoid lumps in both cake and frosting.
- A dash of pineapple extract in the frosting really makes the Dole Whip flavor pop.