Dole Whip Cupcakes (Printable version)
Tropical pineapple cupcakes with creamy whipped frosting inspired by the famous frozen treat.
# What you'll 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
08 - 1/4 cup pineapple juice from reserved drained liquid
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
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.
03 - In a large bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy.
04 - Add the large eggs one at a time, mixing well after each addition to ensure full incorporation.
05 - Stir in the vanilla extract, drained crushed pineapple, and reserved pineapple juice until combined.
06 - Gradually mix in half the dry ingredients, followed by the whole milk, then the remaining dry ingredients, mixing just until combined to avoid overworking the batter.
07 - Divide the batter evenly among the prepared 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 the cupcakes to cool completely before frosting.
09 - Beat the chilled heavy whipping cream until soft peaks begin to form.
10 - Add the powdered sugar, pineapple juice, and vanilla extract. Continue beating until stiff peaks form. Tint with yellow food coloring if desired.
11 - Pipe or spread the whipped frosting generously onto the completely cooled cupcakes.
12 - Top each cupcake with a pineapple wedge or maraschino cherry, if desired.
# Expert Tips:
01 -
- The cake stays ridiculously moist because the pineapple does double duty as flavor and tenderizer
- The whipped frosting is lighter than buttercream so you never hit that too-sweet wall
02 -
- Overmixing after adding the flour is the number one way to end up with dense, tough cupcakes
- Whipped cream frosting will not hold up in direct heat so keep these shaded at outdoor parties
03 -
- A few drops of pineapple extract in the frosting pushes the flavor over the top without changing the texture
- Plant-based cream works as a dairy-free swap but whip it a little less aggressively since it breaks faster