Dole Whip Cupcakes with Pineapple (Print Version)
Tropical Dole Whip cupcakes topped with creamy pineapple whip frosting and optional dried pineapple garnish.
# 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 the 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, as needed (optional)
→ Decoration (Optional)
17 - Dried pineapple flowers or pineapple wedges
18 - Maraschino cherries
# Step-by-Step Guide:
01 - Preheat oven to 350°F (175°C) and line a standard muffin tin with 12 paper 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, using an electric mixer, beat the unsalted butter and granulated sugar together until pale and fluffy. Add the eggs one at a time, mixing well after each addition.
04 - Add the crushed pineapple, pineapple juice, milk, and vanilla extract to the creamed mixture. Stir until combined.
05 - Gradually add the dry ingredients to the wet mixture, stirring gently until just incorporated. Avoid overmixing to maintain tenderness.
06 - Evenly divide the batter among the prepared liners, filling each about two-thirds full. 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. Transfer to a wire cooling rack and let cool completely before frosting.
08 - In a bowl, beat together the unsalted butter and cream cheese until smooth. Add the powdered sugar gradually while mixing on low speed until fully blended. Mix in pineapple juice, vanilla extract, and food coloring if desired, then beat on high speed until the frosting is light and fluffy.
09 - Generously frost each cooled cupcake. Garnish with dried pineapple flowers or wedges and maraschino cherries as preferred.
# Expert Suggestions:
01 -
- This cupcake packs all the pineapple punch and creaminess of Dole Whip without a plane ticket or a queue.
- It’s become my go-to for gatherings because even skeptics of fruity desserts end up sneaking a second one.
02 -
- If you skip draining the crushed pineapple, the cupcakes can sink and turn dense—it happened to me once, and the difference was unforgettable.
- Making the frosting ahead lets flavors mingle, giving you the creamiest swirl—just take it out to soften before piping.
03 -
- A pinch more salt in the frosting makes the pineapple and cream cheese flavors shine extra bright.
- If piping feels daunting, use an offset spatula for a generous rustic swoop—the taste is pure sunshine either way.