Dole Whip Cupcakes (Printable)
Moist pineapple cupcakes with airy whipped frosting inspired by the classic frozen treat.
# 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
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.
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.
05 - Stir in the vanilla extract, drained crushed pineapple, and reserved pineapple juice.
06 - Gradually mix in half the dry ingredients, then the whole milk, then the remaining dry ingredients, mixing just until combined.
07 - Divide the batter evenly among the lined cupcake cups, 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 the cupcakes cool completely before frosting.
09 - Beat the chilled heavy whipping cream until soft peaks 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 over the completely cooled cupcakes.
12 - Top each cupcake with a pineapple wedge or maraschino cherry, if desired.
# Expert Tips:
01 -
- It captures that soft serve magic without requiring a theme park ticket or a thirty dollar souvenir cup
- The frosting is impossibly light so you never get that heavy sugar crash afterward
02 -
- Draining the crushed pineapple thoroughly is the single most important step and skipping it will ruin the texture entirely
- Cold cream whips faster and holds its shape longer than cream that has been sitting on the counter
03 -
- Pat the crushed pineapple with paper towels after draining for an even drier result and a fluffier crumb
- Chill your mixing bowl and beaters for ten minutes before whipping the cream for faster stiffer peaks