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Delight in Pineapple Dole Whip Cupcakes

Pineapple Dole Whip Cupcakes made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter softened
  • 2 large eggs
  • ½ cup buttermilk
  • 1 cup crushed pineapple drained
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 pinch salt
  • 2 cups heavy whipping cream
  • 1 cup powdered sugar
  • 1 cup crushed pineapple for frosting

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
  4. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Start and end with the flour mixture.
  6. Fold in the crushed pineapple gently until evenly distributed.
  7. Scoop the batter into lined cupcake tins, filling each liner about 2/3 full.
  8. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.
  9. Once baked, allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  10. While the cupcakes cool, prepare the frosting. Whip the heavy cream until stiff peaks form, then gradually add in the powdered sugar and crushed pineapple.
  11. Once cupcakes are cool, pipe or spread the pineapple frosting generously on top.
  12. Optionally, top the cupcakes with additional crushed pineapple or a maraschino cherry for decoration.