Description
These delightful cupcakes capture the essence of the beloved tropical treat. Featuring a moist pineapple-coconut cake and a tangy ‘Dole Whip’ cream cheese frosting, they are a taste of paradise in every bite.
Ingredients
- For the Cupcakes:
- 1 ½ cups (180g) cake flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- 1 (8.25 oz / 234g) can crushed pineapple, undrained
- ¼ cup (60ml) full-fat canned coconut milk, room temperature
- For the ‘Dole Whip’ Frosting:
- 8 oz (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3–4 cups (360-480g) powdered sugar, sifted
- 1–2 tablespoons pineapple juice (from concentrate preferred)
- 1 teaspoon coconut extract
- Yellow gel food coloring (optional)
- Fresh pineapple wedges or shredded coconut for garnish (optional)
Instructions
- 1. Prepare the Oven and Pan: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- 2. Combine Dry Ingredients: In a large bowl, whisk together sifted cake flour, baking powder, baking soda, salt, and granulated sugar.
- 3. Combine Wet Ingredients: In a separate medium bowl, whisk together eggs, vegetable oil, vanilla extract, and coconut extract.
- 4. Mix Batter: Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer or by hand until just combined. Fold in the undrained crushed pineapple and coconut milk until evenly distributed. Do not overmix.
- 5. Bake Cupcakes: Divide batter evenly among the 12 muffin cups. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean and the tops are lightly golden.
- 6. Cool Cupcakes: Let cupcakes cool in the muffin pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- 7. Make Frosting: In a stand mixer fitted with the paddle attachment, beat softened cream cheese and butter together on medium-high speed until smooth and creamy, about 2-3 minutes.
- 8. Finish Frosting: Gradually add powdered sugar, 1 cup at a time, mixing on low speed until combined, then increase speed to medium-high and beat until fluffy. Add pineapple juice and coconut extract, and optionally a tiny drop of yellow gel food coloring, beating until well incorporated and frosting is light and smooth.
- 9. Decorate: Once cupcakes are completely cool, pipe or spread a generous amount of ‘Dole Whip’ frosting onto each cupcake. Garnish with a fresh pineapple wedge or toasted coconut flakes, if desired. Serve immediately or store in the refrigerator.
- Prep Time: 30 mins
- Cook Time: 20 mins