Dole Whip Cupcakes (Print)
Fluffy pineapple-infused 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 (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 pineapple wedges
18 - Maraschino cherries
# How To Make:
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 the all-purpose flour, baking powder, and salt until evenly blended.
03 - In a large bowl, cream unsalted butter and granulated sugar together using an electric mixer until pale and fluffy. Add eggs one at a time, thoroughly mixing after each addition.
04 - Blend in crushed pineapple, pineapple juice, milk, and vanilla extract until mixture is uniform.
05 - Gradually incorporate dry ingredients into the wet mixture, mixing just until combined. Avoid overmixing to ensure a light crumb.
06 - Divide batter evenly among the cupcake liners. Bake for 16 to 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 until fully cooled.
08 - Using an electric mixer, beat softened butter and cream cheese until smooth. Gradually add powdered sugar on low speed, followed by pineapple juice, vanilla extract, and yellow food coloring if desired. Whip on high speed until mixture is light and airy.
09 - Generously frost cooled cupcakes and optionally garnish each with a dried pineapple flower, pineapple wedge, or maraschino cherry.
# Expert Tips:
01 -
- No plane ticket required—each bite tastes like a tropical vacation snuck into dessert time.
- The creamy pineapple frosting delivers that unmistakable Dole Whip joy, but stays rich and not too sweet.
02 -
- If your pineapple isn’t fully drained, the batter will sink and bake unevenly—trust me, I tried rushing once and regretted it.
- Let those cupcakes cool completely before frosting, or the swirl will slide right off and melt into a sticky puddle.
03 -
- Don’t skip lining the muffin tin, or you’ll be scraping cupcake pieces out instead of celebrating their perfect shape.
- Beat that butter and sugar for as long as your patience allows—the extra air makes every crumb lighter.