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Deliciously Tropical Pineapple Dole Whip Cupcakes

These Pineapple Dole Whip Cupcakes feature a light, fluffy texture and tropical flavors, making them a delightful centerpiece for summer gatherings and celebra…

Ingredients

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter softened
  • 1 cup buttermilk
  • 3 large eggs
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1 cup crushed pineapple drained
  • 1 cup heavy whipping cream
  • 1 cup powdered sugar
  • 1 teaspoon coconut extract
  • Maraschino cherries for garnish

Instructions

  • Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
  • In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  • In another bowl, combine the flour, baking powder, and salt.
  • Alternate adding the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients.
  • Fold in the crushed pineapple gently until just combined.
  • Divide the batter evenly into the prepared cupcake tins, filling each liner about two-thirds full.
  • Bake for 18-20 minutes, or until a toothpick comes out clean when inserted in the center.
  • Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • While the cupcakes cool, prepare the frosting by whipping the heavy cream until soft peaks form, then slowly add the powdered sugar and coconut extract.
  • Once the cupcakes are completely cool, frost them generously with the whipped cream mixture.
  • Garnish each cupcake with a maraschino cherry on top before serving.