Dole Whip Cupcakes (Print)
Moist Dole Whip cupcakes with crushed pineapple and light pineapple whip frosting.
# 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, well drained (juice reserved)
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, as desired (optional)
→ Decoration
17 - Dried pineapple flowers or wedges (optional)
18 - Maraschino cherries (optional)
# How To Make It:
01 - Preheat oven to 350°F (175°C) and arrange 12 cupcake liners in a standard muffin tin.
02 - In a medium mixing bowl, whisk together all-purpose flour, baking powder, and salt until uniformly blended.
03 - In a large bowl, beat together unsalted butter and granulated sugar until pale and fluffy using an electric mixer.
04 - Add eggs one at a time to the butter mixture, beating thoroughly after each addition to ensure full incorporation.
05 - Gently mix in the crushed pineapple, reserved pineapple juice, whole milk, and vanilla extract until combined.
06 - Add the dry ingredients to the wet ingredients and mix on low speed just until no dry flour remains. Avoid overmixing.
07 - Evenly divide batter among the liners, filling each about two-thirds full. Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let cupcakes rest in the pan for 5 minutes, then transfer to a wire rack and allow to cool completely before frosting.
09 - In a clean bowl, beat together unsalted butter and cream cheese until smooth and creamy. Gradually incorporate powdered sugar, mixing on low, then add pineapple juice, vanilla extract, and food coloring if desired. Beat on high until light and fluffy.
10 - Once cupcakes are completely cool, use a piping bag or spatula to frost generously. Garnish with dried pineapple flowers or maraschino cherries as desired.
# Expert Advice:
01 -
- Biting into these cupcakes feels like sneaking in a mini vacation, just between errands.
- They're the perfect blend of fluffy cake and creamy pineapple frosting, with enough zing to impress anyone who gives them a try.
02 -
- If the pineapple isn’t well-drained, the cupcakes can turn out dense and soggy—give it an extra squeeze in a paper towel.
- Letting the cupcakes cool fully before frosting ensures your swirls hold up beautifully without melting away.
03 -
- Beat the frosting until airy for that soft, cloudlike texture—no shortcuts.
- Rotating your muffin tin halfway through baking helps achieve even color and rise.