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Delight in Pineapple Dole Whip Cupcakes at Home

These Pineapple Dole Whip Cupcakes offer a tropical burst of pineapple flavor and a fluffy texture, making them a delightful addition to any festive gathering.

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter softened
  • 2 large eggs
  • ½ cup milk
  • 1 cup crushed pineapple drained
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup heavy cream
  • 1 cup powdered sugar
  • ¼ cup crushed pineapple for frosting
  • Optional: maraschino cherries for decoration

Instructions

  • Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Gradually add the dry mixture to the wet mixture, alternating with the milk, starting and ending with the dry ingredients.
  • Fold in the crushed pineapple gently until just combined.
  • Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  • Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  • For the frosting, beat the heavy cream with powdered sugar until stiff peaks form.
  • Gently fold in crushed pineapple, ensuring it's well-distributed throughout the frosting.
  • Frost the cooled cupcakes with the pineapple frosting and top with a maraschino cherry, if desired.