Dole Whip Cupcakes (Print Version)
Fluffy pineapple cupcakes topped with creamy pineapple whip frosting and tropical 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, drained and juice reserved
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
# How-To Steps:
01 - Preheat oven to 350°F (175°C) and line a standard muffin tin with 12 cupcake liners.
02 - Whisk together all-purpose flour, baking powder, and salt in a medium mixing bowl until evenly blended.
03 - In a large bowl, beat unsalted butter and granulated sugar with an electric mixer until pale and fluffy. Incorporate eggs one at a time, mixing thoroughly after each addition.
04 - Mix in the crushed pineapple, pineapple juice, milk, and vanilla extract until just combined.
05 - Add the dry ingredient mixture to the wet ingredients. Stir gently until just combined; avoid overmixing.
06 - Evenly divide the batter among the prepared cupcake liners. Bake for 16–18 minutes or until a toothpick inserted in the center comes out clean.
07 - Allow cupcakes to cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
08 - Beat softened butter and cream cheese together until smooth. Gradually add powdered sugar and beat on low speed until incorporated. Mix in pineapple juice, vanilla extract, and yellow food coloring if desired. Continue beating on high until the frosting is light and fluffy.
09 - Once cupcakes are completely cool, frost generously with the prepared pineapple whip frosting. Garnish with dried pineapple flowers or maraschino cherries if preferred.
# Expert Tips:
01 -
- Baking these feels like bringing a bit of vacation right into your home, minus the long lines.
- The way the pineapple tang and creamy frosting mingle will have you reaching for seconds before you know it.
02 -
- Don't rush cooling—frosting melts fast if the cupcakes are even a little warm (I've had a few topple over dramatically).
- Adding pineapple juice slowly to the frosting kept it from going runny, which I learned after one batch became more of a glaze than a whip.
03 -
- Beating the frosting for several minutes after adding juice turns it extra fluffy.
- Using crushed pineapple in syrup gives more flavor than juice-packed—if you find it, it's worth it.