Dole Whip Cupcakes (Print Version)

Pineapple-infused cupcakes with creamy pineapple whipped frosting for a refreshing tropical treat.

# What You'll Need:

→ Cupcakes

01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 tsp baking powder
03 - 1/4 tsp salt
04 - 1/2 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs
07 - 1/2 cup crushed pineapple, drained (reserve juice)
08 - 1/4 cup pineapple juice (from reserved juice)
09 - 1/3 cup whole milk
10 - 1 tsp vanilla extract

→ Pineapple Whipped Frosting

11 - 1 cup heavy whipping cream, cold
12 - 1/2 cup powdered sugar
13 - 1/4 cup pineapple juice
14 - 1 tsp vanilla extract
15 - Yellow food coloring (optional)

→ Garnish

16 - Pineapple wedges or maraschino cherries (optional)

# How-To Steps:

01 - Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
02 - In a medium bowl, whisk together the flour, baking powder, and salt.
03 - In a large bowl, beat the butter and granulated sugar together until light and fluffy.
04 - Add the eggs one at a time, mixing well after each addition.
05 - Stir in the vanilla extract, crushed pineapple, and pineapple juice until evenly distributed.
06 - Gradually mix in half of the dry ingredients, followed by the milk, then the remaining dry ingredients, mixing just until combined.
07 - Divide the batter evenly among the liners, filling each about 2/3 full.
08 - Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting.
09 - Beat the chilled heavy whipping cream until soft peaks form.
10 - Add the powdered sugar, pineapple juice, and vanilla. Continue beating until stiff peaks form. Tint with yellow food coloring if desired.
11 - Pipe or spread the whipped frosting generously over the cooled cupcakes.
12 - Top each cupcake with a pineapple wedge or maraschino cherry if desired.

# Expert Tips:

01 -
  • The cake stays ridiculously moist because crushed pineapple does all the heavy lifting for you
  • The whipped frosting feels like eating actual Dole Whip straight from a paper cup at a stand somewhere magical
02 -
  • Overmixing after adding the flour will make these tough and chewy instead of tender
  • The whipped frosting will not survive a hot afternoon so keep them chilled until right before serving
03 -
  • Chill your mixing bowl and whisk attachment in the freezer for ten minutes before whipping the cream for faster stiffer results
  • A tiny pinch of cream of tartar added to the heavy cream before whipping will stabilize the frosting even in warm kitchens

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