Delightful Pineapple Dole Whip Cupcakes to Savor
These Pineapple Dole Whip Cupcakes offer a delightful blend of tropical flavor and fluffy texture, making them an ideal dessert for summer gatherings and celeb…
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup crushed pineapple drained
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup heavy cream
- 1 cup powdered sugar
- ½ cup crushed pineapple for frosting
Instructions
- Preheat the oven to 350°F (175°C) and prepare your cupcake pan with liners.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract and crushed pineapple.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk if using, until fully combined.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the frosting by whipping together heavy cream, powdered sugar, and crushed pineapple until fluffy.
- Frost the cooled cupcakes generously with the pineapple cream frosting, using a piping bag or a spatula.
- Garnish with a sprinkle of crushed pineapple or coconut flakes if desired, then serve and enjoy!