Ingredients
- All-purpose flour: 1 ½ cups
- Granulated sugar: 1 cup
- Unsalted butter, softened: ½ cup (1 stick)
- Large eggs: 2
- Unsweetened pineapple juice: 1 cup (divided)
- Crushed pineapple, well-drained: ½ cup
- Powdered sugar: 3 cups
- Cream cheese, softened: 8 ounces
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon of vanilla bean paste.
- Step 2: Gradually add the dry ingredients to the wet ingredients, alternating with ½ cup of the pineapple juice, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. Gently fold in the well-drained crushed pineapple.
- Step 3: Divide the cupcake batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Step 4: While the cupcakes cool, prepare the Dole Whip-inspired frosting. In a large bowl, beat the softened cream cheese and 4 tablespoons of softened unsalted butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing until fully incorporated. Beat in the remaining ½ cup of pineapple juice and an additional ½ teaspoon of alcohol-free vanilla extract until the frosting is light, fluffy, and smooth.
- Step 5: Once the cupcakes are completely cooled, pipe or spread a generous amount of the pineapple cream cheese frosting onto each cupcake. For an extra touch, you can garnish with a small fresh pineapple wedge or a maraschino cherry before serving.
Notes
- Keep these delightful Dole Whip Cupcakes covered in the refrigerator for up to 3 days to maintain their fresh taste and the creamy consistency of the frosting.
- For the best texture and flavor experience, allow your chilled cupcakes to sit at room temperature for about 15-20 minutes before serving.
- Elevate your serving by adding a tiny fresh pineapple leaf or a maraschino cherry on top, making them visually irresistible and truly reminiscent of their namesake treat.
- A key tip for moist, not soggy, cupcakes is to thoroughly drain and even gently squeeze your crushed pineapple before folding it into the batter; excess liquid can compromise the cake's delicate structure.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 410
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 13g
- Trans Fat: 0.5g
- Protein: 48g