Ingredients
- All-purpose flour: 1 1/2 cups
- Granulated sugar: 1 cup
- Baking powder: 1 1/2 teaspoons
- Salt: 1/4 teaspoon
- Unsalted butter, softened: 1/2 cup (1 stick)
- Eggs: 2 large
- Milk: 1/2 cup
- Dole pineapple juice: 1/4 cup
- Pineapple extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Step 3: Add the softened butter to the dry ingredients and mix until crumbly. Gradually add the eggs, one at a time, mixing well after each addition.
- Step 4: In a separate small bowl, combine the milk, pineapple juice, and pineapple extract. Slowly add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Step 5: Fill each cupcake liner about 2/3 full.
- Step 6: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Frost with your favorite Dole Whip flavored frosting.
Notes
- Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Gently warm a frosted cupcake in the microwave for about 10 seconds to enhance the pineapple flavor and soften the frosting.
- Garnish each cupcake with a small pineapple wedge or a sprinkle of toasted coconut for an extra tropical touch.
- For a more pronounced pineapple flavor, substitute pineapple juice for half of the milk in the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American