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Dole Whip Cupcakes

A refreshing tropical cupcake with flavors of pineapple and vanilla, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 200
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened Ensure it's at room temperature
  • 1 cup granulated sugar
  • 2 large eggs Should be at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 cup crushed pineapple, drained
Optional Toppings
  • 1/2 cup whipped cream For topping
  • to taste Pineapple chunks For garnish, optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the softened butter and sugar together until light and fluffy.
  4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Mix in half of the dry ingredients, then add the buttermilk, followed by the remaining dry ingredients, mixing until just combined.
  6. Fold in the crushed pineapple.
  7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Baking
  1. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow to cool completely before frosting.
  3. Optional: Top with whipped cream and garnish with pineapple chunks before serving.

Notes

Let cupcakes cool completely before adding any frosting. For an extra touch, arrange them on a colorful platter and sprinkle with toasted coconut. To store, keep them in an airtight container in the fridge for about 3-5 days or freeze for up to 2 months.