Dole Whip Cupcakes (Printable)
Tropical Dole Whip cupcakes with pineapple-infused batter and fluffy pineapple whip frosting; perfect for parties.
# What goes in:
→ 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, 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 (175°C). Line a standard muffin tin with 12 cupcake liners.
02 - In a medium mixing bowl, whisk together all-purpose flour, baking powder, and salt until thoroughly blended.
03 - In a large mixing bowl, cream softened butter and granulated sugar with an electric mixer until light and fluffy. Add eggs individually, beating after each addition.
04 - Stir in crushed pineapple, pineapple juice, whole milk, and vanilla extract until mixture is evenly combined.
05 - Gently fold dry ingredients into the wet mixture, stirring just until no streaks remain. Do not overmix.
06 - Evenly distribute the batter among cupcake liners. Bake for 16 to 18 minutes, or until a toothpick inserted in the center emerges clean.
07 - Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack until fully cooled.
08 - For the frosting, beat softened butter and cream cheese together until smooth. Gradually add sifted powdered sugar, mixing on low speed to combine. Incorporate pineapple juice, vanilla, and food coloring if using. Whip on high speed until light and fluffy.
09 - Once cupcakes are completely cooled, frost generously with pineapple whip frosting. Decorate with dried pineapple or maraschino cherries if desired.
# Expert Advice:
01 -
- The pineapple whip frosting is so creamy and sharp that it tastes better than the real thing.
- They’re simple enough for a weeknight, but special enough for a sun-soaked party with friends.
02 -
- If the crushed pineapple isn’t drained really well, the cupcakes will be too wet and won’t rise properly.
- Chilling the frosting for 15 minutes before piping makes a world of difference—it holds its shape beautifully.
03 -
- Test your cupcakes early by gently pressing the centers—once they spring back, pull them from the oven to avoid dryness.
- A pinch of salt into the frosting keeps sweetness balanced and makes the pineapple flavor pop even more.