Dole Whip Cupcakes (Printable Version)
Fluffy pineapple cupcakes with creamy pineapple-whip frosting and tropical garnishes for a sunny dessert.
# What You'll Need:
→ Cupcake Batter
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
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
# How to Make It:
01 - Preheat oven to 350°F (175°C) and line a standard muffin tin with 12 paper cupcake liners.
02 - In a medium mixing bowl, whisk together all-purpose flour, baking powder, and salt until thoroughly blended.
03 - In a large bowl, cream unsalted butter with granulated sugar using an electric mixer until pale and fluffy. Add eggs one at a time, beating well after each addition.
04 - Stir in crushed pineapple, pineapple juice, milk, and vanilla extract until the mixture is smooth and homogenous.
05 - Add the dry ingredient mixture to the wet ingredients, mixing gently until just incorporated. Avoid overmixing to maintain a tender crumb.
06 - Divide the batter evenly among the lined muffin cups. Bake for 16 to 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
07 - Remove cupcakes from the oven and let cool in the tin for 5 minutes. Transfer to a wire rack and allow to cool completely before frosting.
08 - Beat unsalted butter and cream cheese together until creamy and smooth. Gradually incorporate powdered sugar while mixing on low speed. Add pineapple juice and vanilla extract, along with yellow gel food coloring if desired, and beat on high until the frosting is light and fluffy.
09 - Once cupcakes are cool, frost generously with pineapple whip frosting. Garnish each with a dried pineapple flower or wedge and a maraschino cherry, if desired.
# Expert Insights:
01 -
- Every bite is like a sunny vacation, and nobody ever guesses how simple it is to pull off.
- That tangy pineapple kick in both the cake and frosting turns even a regular Tuesday into something special.
02 -
- I learned to drain the pineapple really well, or the cupcakes turn out heavy and dense.
- Reserving a little juice for the frosting makes every bite pop with bright flavor—I never skip it now!
03 -
- Freeze the unfrosted cupcakes to have a summer treat any time the mood strikes.
- Rinsing maraschino cherries before topping helps them stay neat and bright on the frosting.