Dole Whip Cupcakes (Printable)
Tropical pineapple cupcakes topped with light pineapple‑whip frosting and optional dried pineapple or cherry garnish.
# Ingredient List:
→ 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 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 pineapple wedges
18 - Maraschino cherries
# Steps:
01 - Preheat oven to 350°F. Line a standard muffin tin with 12 cupcake liners.
02 - In a medium mixing bowl, whisk together flour, baking powder, and salt until fully blended.
03 - In a large bowl, use an electric mixer to cream softened butter with granulated sugar until pale and fluffy. Add eggs one at a time, mixing thoroughly after each.
04 - Mix in crushed pineapple, reserved pineapple juice, milk, and vanilla extract, blending until just combined.
05 - Gently fold dry ingredients into the wet mixture, mixing only until incorporated. Avoid overmixing for optimal texture.
06 - Divide batter evenly among the cupcake liners. Bake for 16 to 18 minutes, or until a toothpick inserted in the center emerges clean.
07 - Remove cupcakes from oven; let stand in pan for 5 minutes before transferring to a wire rack. Allow to cool completely.
08 - Beat softened butter and cream cheese together in a mixing bowl until smooth. Gradually add sifted powdered sugar on low speed, mixing until incorporated. Blend in pineapple juice, vanilla extract, and food coloring if using. Whip on high until light and fluffy.
09 - Once cupcakes are cool, frost generously with pineapple whip frosting. Garnish each with dried pineapple flowers or a maraschino cherry as desired.
# Expert Advice:
01 -
- These cupcakes are a golden ticket to citrusy vacation bliss, even if your plans never leave the house.
- The pineapple whip frosting is so creamy and summery that it might just steal the show at your next gathering.
02 -
- If you skip draining the crushed pineapple, the cupcakes can turn out dense and a little soggy.
- A bit less sugar in the frosting goes a long way if you prefer a tangy over sweet frost—taste as you go!
03 -
- Room temperature ingredients mean smoother batter and delicious texture—no shortcuts here.
- Lightly toasting coconut for topping adds a texture and flavor pop that surprises your guests in the best way.