Dole Whip Cupcakes (Printable)
Fluffy Dole Whip cupcakes with crushed pineapple and a light pineapple whip frosting.
# What You'll Need:
→ Cupcake Base
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 (reserve juice)
08 - 1/4 cup pineapple juice (from canned or fresh pineapple)
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 desired (optional)
→ Decoration
17 - Dried pineapple flowers or wedges (optional)
18 - Maraschino cherries (optional)
# How to Make It:
01 - Preheat oven to 350°F. Line a standard muffin tin with 12 cupcake liners.
02 - In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
03 - In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating thoroughly after each addition.
04 - Stir in crushed pineapple, pineapple juice, milk, and vanilla extract to the butter mixture until just blended.
05 - Add the dry ingredients to the wet mixture, stirring gently until just incorporated. Do not overmix the batter.
06 - Divide the batter evenly among cupcake liners. Bake for 16 to 18 minutes or until a toothpick inserted into the center comes out clean.
07 - Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely before frosting.
08 - With an electric mixer, beat the softened butter and cream cheese until smooth. Gradually mix in the powdered sugar on low speed until well incorporated. Add pineapple juice, vanilla extract, and food coloring if desired. Beat on high speed until the frosting is light and fluffy.
09 - Once the cupcakes have cooled, generously frost each one. Garnish with dried pineapple flowers or wedges and maraschino cherries, if using.
# Expert Advice:
01 -
- You get that classic Dole Whip tang and creaminess but in cupcake form—totally party-worthy.
- They're playful but easy, and one bite gets people chatting about pineapple ice cream stands and summer adventures.
02 -
- If your pineapple isn’t drained properly, the cupcakes can turn soggy fast—I learned that the hard way.
- Sifting your powdered sugar into the frosting keeps it extra creamy and eliminates lumps.
03 -
- Always reserve some pineapple juice before draining, as you’ll want extra for the frosting if it’s too thick.
- If you want bakery-level cupcakes, use an ice cream scoop for even, rounded tops.