Dole Whip Cupcakes (Printable)
Light, fluffy Dole Whip–inspired cupcakes with crushed pineapple and creamy pineapple frosting.
# 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, room temperature
07 - 1/2 cup crushed pineapple, drained (juice reserved)
08 - 1/4 cup pineapple juice (from can or fresh)
09 - 1/4 cup 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 Make It:
01 - Preheat oven to 350°F. Line a standard muffin tin with 12 paper cupcake liners.
02 - In a medium mixing bowl, whisk together all-purpose flour, baking powder, and salt.
03 - In a large bowl, beat unsalted butter and granulated sugar with an electric mixer until pale and fluffy. Add eggs one at a time, beating well after each addition.
04 - Mix in the crushed pineapple, pineapple juice, milk, and vanilla extract until the batter is smooth and well combined.
05 - Add flour mixture to the wet batter, mixing just until fully incorporated. Avoid overmixing to maintain a tender crumb.
06 - Divide the batter evenly among the 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 cooling rack to cool completely before frosting.
08 - Beat softened butter and cream cheese together until smooth. Gradually add sifted powdered sugar, mixing on low speed. Blend in pineapple juice, vanilla extract, and food coloring if desired. Whip on high until light and fluffy.
09 - Once cupcakes are completely cool, generously frost each with pineapple whip frosting. Garnish with dried pineapple flowers or a maraschino cherry, if preferred.
# Expert Hacks:
01 -
- They taste like a secret escape to a theme park, but you don’t have to stand in a line under the sun.
- The light, whipped pineapple frosting is so creamy, people always ask for the recipe—and ask for seconds.
02 -
- Don’t skip draining the pineapple well—too much juice makes for heavy, soggy cupcakes.
- Chilling the cupcakes before piping the frosting keeps it from sliding right off, especially in warm kitchens.
03 -
- Mix frosting on high at the end for the fluffiest texture—it makes a world of difference.
- A piping bag makes bakery-style swirls, but spreading with a butter knife is just as lovely.