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Delightful Pineapple Dole Whip Cupcakes for Home Bakers

These Pineapple Dole Whip Cupcakes offer a tropical burst of pineapple flavor with a light, fluffy texture, ideal for summer gatherings and celebrations.

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup crushed pineapple drained
  • 3 cups powdered sugar
  • ½ cup heavy cream
  • 1 tsp pineapple extract
  • 1-2 tbsp crushed pineapple for garnish

Instructions

  • Preheat the oven to 350°F (175°C) and prepare cupcake liners in a muffin tin.
  • In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
  • In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • Gradually mix in the dry ingredients and then fold in the crushed pineapple until just combined.
  • Pour the batter into prepared cupcake liners, filling each about two-thirds full.
  • Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cupcakes to cool completely on a wire rack before frosting.
  • In a mixing bowl, beat the heavy cream until soft peaks form. Gradually add the powdered sugar and pineapple extract until well combined.
  • Frost the cooled cupcakes generously with the pineapple Dole Whip-inspired cream and top with crushed pineapple for decoration.