Dole Whip Cupcakes (Print Version)
Pineapple-infused cupcakes with creamy pineapple whip frosting and tropical garnish.
# 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 (Optional)
17 - dried pineapple flowers or wedges
18 - maraschino cherries
# Directions:
01 - Preheat oven to 350°F. Line a standard muffin tin with 12 cupcake liners.
02 - In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
03 - In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until the mixture is light and fluffy.
04 - Add eggs one at a time to the butter mixture, beating well after each addition to fully blend.
05 - Stir in the crushed pineapple, reserved pineapple juice, milk, and vanilla extract until thoroughly combined.
06 - Add the dry ingredients to the wet ingredients and gently fold just until incorporated. Do not overmix.
07 - Divide the batter evenly among cupcake liners, filling each about two-thirds full. Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
09 - In a medium bowl, beat the softened butter and cream cheese until smooth. Gradually add sifted powdered sugar, mixing on low speed until combined. Mix in the pineapple juice, vanilla extract, and food coloring if desired. Beat on high speed until light and fluffy.
10 - Once cupcakes are completely cooled, generously frost each with pineapple whip frosting. Garnish with dried pineapple flowers or a maraschino cherry, if desired.
# Insider Tips:
01 -
- Finally, a way to enjoy Dole Whip magic without a theme park ticket.
- The cupcakes stay unbelievably soft and pineapple-y, no matter how you decorate them.
02 -
- Once, I added the pineapple straight from the can without draining and ended up with sunken cupcakes—squeeze that pineapple first.
- Beating the frosting just a bit longer than usual made it lighter and more decadent than ever.
03 -
- Always sift your powdered sugar for frosting—this tiny step prevents any gritty bites.
- A touch of pineapple extract boosts the fruitiness when the real fruit is mellow.