Dole Whip Cupcakes (Printer-friendly)
Tropical pineapple cupcakes with fluffy cake and creamy pineapple-whip frosting, topped with dried pineapple or cherries.
# What You’ll Need:
→ Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 tsp baking powder
03 - 1/4 tsp 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
08 - 1/4 cup pineapple juice
09 - 1/4 cup milk
10 - 1 tsp vanilla extract
→ Pineapple Whip Frosting
11 - 1/2 cup unsalted butter, softened
12 - 4 oz cream cheese, softened
13 - 2 1/2 cups powdered sugar, sifted
14 - 1/4 cup pineapple juice
15 - 1 tsp vanilla extract
16 - Yellow gel food coloring (optional)
→ Decoration (Optional)
17 - Dried pineapple flowers or wedges
18 - Maraschino cherries
# How-To Guide:
01 - Preheat oven to 350°F (175°C). Line a standard muffin tin with 12 cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
04 - Stir in the crushed pineapple, pineapple juice, milk, and vanilla extract until combined.
05 - Add the dry ingredients to the wet ingredients, mixing just until incorporated. Do not overmix.
06 - Divide batter evenly among cupcake liners. Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean.
07 - Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - For the frosting, beat butter and cream cheese together until smooth. Gradually add powdered sugar, beating on low speed until combined. Mix in pineapple juice, vanilla, and food coloring if using. Beat on high until light and fluffy.
09 - Once cupcakes are completely cool, frost generously. Garnish with dried pineapple flowers or maraschino cherries, if desired.
# Expert Advice:
01 -
- It feels like a tropical vacation in cupcake form, and the frosting tastes uncannily like Dole Whip itself (yes, really).
- They’re quick to make, perfect for bake sales or when you need a happy treat for yourself or friends.
02 -
- If you try to frost warm cupcakes, your beautiful swirl turns into a melty mess—patience pays off here.
- Sifting powdered sugar saves the day; I once skipped it and ended up with stubborn sugar lumps hiding in the frosting.
03 -
- Room temperature butter and eggs make all the difference in texture; rushing this step can lead to dense cupcakes.
- For picture-perfect swirls, use a piping bag, but a spoon will do the trick for casual gatherings—no stress necessary.