Dole Whip Cupcakes (Printable Version)
Fluffy pineapple cupcakes with creamy whip frosting and tropical garnishes for an easy, bright dessert.
# What You 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 (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
17 - Dried pineapple flowers or pineapple wedges, optional
18 - Maraschino cherries, optional
# Directions:
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 evenly blended.
03 - In a large bowl, cream together softened butter and granulated sugar using an electric mixer until light and fluffy. Incorporate eggs one at a time, beating well after each addition.
04 - Stir in crushed pineapple, reserved pineapple juice, milk, and vanilla extract until mixture is thoroughly blended.
05 - Add dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing for optimal texture.
06 - Evenly divide batter among prepared cupcake liners. Bake for 16 to 18 minutes or until toothpick inserted in the center emerges clean.
07 - Allow cupcakes to cool in the pan for 5 minutes, then transfer to a cooling rack until completely cool.
08 - In a separate bowl, beat softened butter and cream cheese until smooth. Gradually incorporate powdered sugar while mixing on low speed. Add pineapple juice, vanilla, and food coloring if desired, then beat on high speed until frosting is light and fluffy.
09 - Once cupcakes are fully cooled, generously apply pineapple whip frosting using a piping bag if preferred. Top with dried pineapple flowers or maraschino cherries as desired.
# Expert Advice:
01 -
- They capture all the creamy, dreamy pineapple delight of a Dole Whip in cupcake form—trust me, it’s like a mini vacation for your tastebuds.
- That pineapple whip frosting wins over even dessert skeptics, and it's always the first thing to disappear at gatherings.
02 -
- If your crushed pineapple is too wet, blot it gently with a paper towel—extra moisture can cause soggy bottoms.
- Don't frost until cupcakes are fully cool, or the beautiful swirl will melt right off (learned that one the hard way—twice!).
03 -
- A piping bag makes a world of difference for picture-perfect frosting, but a ziplock with the corner snipped works too in a pinch.
- Let the cupcakes cool upside down to flatten domed tops if you want a bakery look without fuss.