Dole Whip Cupcakes (Printable Version)
Fluffy pineapple-infused cupcakes topped with creamy pineapple whip frosting and tropical garnishes.
# What You 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 (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 wedges
18 - Maraschino cherries
# Directions:
01 - Preheat oven to 350°F. Line muffin tin with 12 cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt until evenly blended.
03 - In a large bowl, beat softened butter and granulated sugar together until pale and fluffy. Add eggs one at a time, fully incorporating after each addition.
04 - Stir in the crushed pineapple, reserved pineapple juice, milk, and vanilla extract. Mix until combined.
05 - Add dry ingredients into the wet mixture and mix gently until just incorporated. Take care not to overmix.
06 - Divide the batter evenly among cupcake liners. Bake for 16–18 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 - Beat butter and cream cheese together until smooth and creamy. Gradually add powdered sugar, mixing at low speed until combined. Mix in pineapple juice, vanilla extract, and optional yellow gel coloring; beat on high until light and fluffy.
09 - Once completely cool, frost cupcakes generously. Garnish with dried pineapple flowers or maraschino cherries as desired.
# Expert Tips:
01 -
- If you crave a sunny, tropical dessert but can’t book a flight, these cupcakes give you that escape in every bite.
- I never thought cupcakes could actually taste like Dole Whip until these—trust me, the pineapple frosting is pure happiness.
02 -
- Once, I didn’t drain the pineapple well, and my cupcakes turned out heavy—it’s worth the extra minute.
- Letting the cupcakes cool completely before frosting makes a world of difference; rushing leads to melted messes.
03 -
- Whip your frosting longer than you think you should—it turns magical when you give it time.
- A small offset spatula makes decorating so much easier (but a butter knife works fine in a pinch).