Dole Whip Cupcakes (Print View)
Pineapple Dole Whip–inspired cupcakes with creamy pineapple frosting and tropical garnishes for a bright dessert.
# 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
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 cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well distributed.
03 - In a large bowl, beat softened butter and granulated sugar together until pale and fluffy using an electric mixer. Add eggs one at a time, blending after each addition.
04 - Stir in crushed pineapple, reserved pineapple juice, milk, and vanilla extract until evenly combined.
05 - Add dry ingredients to the wet mixture, mixing just until incorporated. Avoid overmixing the batter.
06 - Divide batter evenly among cupcake liners. Bake in the preheated oven for 16 to 18 minutes, until a toothpick inserted into the center comes out 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 until smooth. Gradually add sifted powdered sugar, mixing on low speed. Incorporate pineapple juice, vanilla extract, and yellow food coloring if using. Beat on high until frosting is light and fluffy.
09 - Once cupcakes are thoroughly cooled, pipe or spread frosting onto each. Garnish with dried pineapple or maraschino cherries as desired.
# Expert Tips:
01 -
- These cupcakes are like a tropical vacation you can make in less than an hour, no passport required.
- The pineapple whip frosting comes out outrageously smooth and fruity enough to turn any gray day around.
02 -
- Once I tried to frost while the cupcakes were even remotely warm, and the frosting simply slid off in defeat.
- Sifting your powdered sugar absolutely matters for the creamiest, fluffiest frosting texture – trust me, it’s worth the extra bowl.
03 -
- Use an ice cream scoop to evenly portion cupcake batter – every liner gets exactly the same amount with no mess.
- If piping, drop your filled piping bag in the fridge for 10 minutes – the frosting swirls perfectly and holds its shape, especially on a warm day.