Dole Whip Cupcakes (Printable Version)
Pineapple-infused cupcakes with creamy pineapple whip frosting and tropical garnish.
# What You'll Need:
→ Cupcake Base
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 wedges
18 - Maraschino cherries
# Step-by-Step:
01 - Preheat the oven to 350°F (175°C). Line a standard muffin tin with 12 paper cupcake liners.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly blended.
03 - In a large mixing bowl, beat together softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy. Add eggs one at a time, beating well after each addition.
04 - Stir in the crushed pineapple, pineapple juice, whole milk, and vanilla extract until well combined.
05 - Add the dry ingredients to the wet mixture and mix gently until just incorporated. Avoid overmixing.
06 - Divide the batter evenly among the prepared cupcake liners. Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
07 - Let cupcakes rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat softened butter and cream cheese together in a bowl until smooth. Gradually mix in sifted powdered sugar on low speed. Add pineapple juice, vanilla extract, and yellow gel food coloring if desired. Increase speed and beat until frosting is light and fluffy.
09 - Once cupcakes are fully cooled, spread or pipe frosting generously onto each. Decorate with dried pineapple flowers or maraschino cherries as preferred.
# Expert Advice:
01 -
- If you ever wished summer could be bottled up in a cupcake, this is that secret shortcut.
- The fluffy cake and bright pineapple whip frosting always get smiles, no matter the season.
02 -
- Rushing the cooling step once gave me melting frosting and a sticky mess—let them cool completely.
- Adding too much pineapple juice once made my frosting runny; don’t be afraid to chill it a bit before piping.
03 -
- Found out the hard way that overmixing the batter leads to tough cupcakes—gentle is best after adding the dry ingredients.
- A little extra powdered sugar rescues a too-thin frosting every time, so keep some on hand.