Dole Whip Cupcakes (Printer-friendly)
Tropical pineapple cupcakes topped with creamy pineapple-whip frosting and bright garnishes.
# What You’ll 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, well-drained (reserve juice)
08 - 1/4 cup pineapple juice
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
# How to Make It:
01 - Preheat oven to 350°F (175°C). Line a standard muffin tin with 12 paper cupcake liners.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
03 - In a large mixing bowl, use an electric mixer to cream softened butter and granulated sugar until light and fluffy. Add eggs one at a time, blending thoroughly after each addition.
04 - Stir in the crushed pineapple, reserved pineapple juice, milk, and vanilla extract, mixing just until incorporated.
05 - Add the flour mixture to the wet ingredients, blending on low speed until just combined. Avoid overmixing the batter.
06 - Divide the batter evenly among the prepared liners. Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.
07 - Let the cupcakes cool in the baking tin for 5 minutes, then transfer to a cooling rack and allow to cool completely before decorating.
08 - In a bowl, beat the softened butter and cream cheese together until smooth using an electric mixer. Gradually add sifted powdered sugar while mixing on low speed. Blend in pineapple juice, vanilla extract, and yellow gel coloring if desired. Increase speed and whip until the frosting is light and fluffy.
09 - Once cupcakes are fully cooled, generously frost each using a piping bag or spatula. Garnish with dried pineapple flowers or maraschino cherries as desired.
# Expert Tips:
01 -
- It’s the cupcake that brings island sunshine right to your kitchen, even in the middle of winter.
- The frosting is so creamy and pineapple-bright that nobody will believe it’s homemade.
02 -
- One time, I rushed the cooling and my perfectly piped frosting slumped right off—patience is essential.
- Let your cream cheese and butter come to true room temperature; cold ingredients make for lumpy frosting.
03 -
- Sifting the powdered sugar really does prevent those pesky lumps in your frosting.
- Brushing the warm cupcakes with a tiny bit of pineapple juice makes them extra moist and loaded with flavor.