Dole Whip Cupcakes (Printable)

Tropical pineapple cupcakes with light whipped frosting inspired by the classic 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 with juice reserved
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 cold heavy whipping cream
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 Steps:

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.
03 - In a large bowl, beat butter and granulated sugar together until light and fluffy.
04 - Add eggs one at a time, mixing well after each addition.
05 - Stir in vanilla extract, crushed pineapple, and pineapple juice.
06 - Gradually mix in half the dry ingredients, then the milk, then the remaining dry ingredients, mixing just until combined.
07 - Divide the batter evenly among the 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. Let cupcakes cool completely.
09 - Beat chilled heavy whipping cream until soft peaks form.
10 - Add powdered sugar, pineapple juice, and vanilla. Continue beating until stiff peaks form. Tint with yellow food coloring if desired.
11 - Pipe or spread the whipped frosting generously onto cooled cupcakes.
12 - Top with pineapple wedges or maraschino cherries if desired.

# Expert Tips:

01 -
  • The cake itself tastes like a vacation without requiring a plane ticket
  • That whipped pineapple frosting is impossibly light and disappears off the plate
02 -
  • Whipped cream frosting melts fast so keep these chilled until right before serving
  • Draining the crushed pineapple thoroughly is the difference between a great cupcake and a mushy one
03 -
  • Pat the crushed pineapple with paper towels after draining to remove every last bit of excess moisture
  • A drop or two of yellow food coloring in the cake batter makes the crumb look as tropical as it tastes

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