Dole Whip Cupcakes (Print Version)
Moist pineapple cupcakes with light, creamy pineapple whipped frosting for a tropical dessert experience.
# What You 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 Make:
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 until evenly combined.
03 - In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
04 - Add the eggs one at a time, mixing well after each addition to ensure full incorporation.
05 - Stir in the vanilla extract, crushed pineapple, and reserved pineapple juice until uniform.
06 - Gradually mix in half of the dry ingredients, followed by the milk, then the remaining dry ingredients, mixing just until combined. Avoid overmixing.
07 - Divide the batter evenly among the cupcake 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. Allow cupcakes to cool completely before frosting.
09 - Beat the chilled heavy whipping cream in a clean bowl until soft peaks form.
10 - Add the powdered sugar, pineapple juice, and vanilla to the whipped cream. Continue beating until stiff peaks form. Tint with yellow food coloring if desired.
11 - Pipe or spread the whipped frosting generously over the completely cooled cupcakes.
12 - Top each cupcake with a pineapple wedge or maraschino cherry, if desired.
# Expert Tips:
01 -
- It delivers that dreamy Dole Whip experience without needing a theme park ticket
- The whipped frosting is impossibly light so you never feel weighed down after eating two (or four)
02 -
- Draining the crushed pineapple thoroughly is the single most important step, skip it and you get mushy cupcakes every time
- Chilling your mixing bowl and whisk attachment for ten minutes before making the frosting gives you noticeably stiffer peaks
03 -
- Spray your measuring cup with a little nonstick spray before measuring the crushed pineapple and it will slide right out without sticking
- A tiny pinch of cream of tartar in the whipped frosting acts like insurance against deflating in warm weather