Dole Whip Cupcakes
Dole Whip Cupcakes are a tropical delight that captures the essence of summer in every bite. These fluffy, pineapple-infused cupcakes are topped with a creamy coconut frosting, creating a refreshing treat that’s perfect for any occasion—from birthday celebrations to casual get-togethers. With their vibrant flavors and stunning presentation, these cupcakes will transport your taste buds straight to a sunny beach paradise!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup pineapple juice (fresh)
- ⅓ cup coconut milk (full-fat)
- 2 large eggs
- 1 cup pineapple chunks (fresh or canned)
- 2 cups powdered sugar
- ½ cup unsalted butter, softened
- 2 tbsp pineapple juice
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, cream the butter until smooth; gradually add pineapple juice and coconut milk while mixing well. Add eggs one at a time.
- Combine the wet ingredients into the dry ingredients gently; fold in pineapple chunks.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes until golden brown.
- For frosting, beat butter and powdered sugar until fluffy; incorporate pineapple juice to achieve desired consistency.
- Frost cooled cupcakes generously with the delicious frosting.
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 240
- Sugar: 19g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg