Delicious recipe for Dole Whip inspired cupcakes with pineapple buttercream frosting.
Preheat your oven to 350°. Prepare your muffin tin with cooking spray or muffin liners and set aside. Set your butter for the frosting on the counter to begin softening.
Prepare your boxed cake mix according to the box instructions. You may add 1 cup of crushed pineapple to the mix, if you choose.
Fill your muffin tin with the cake mix and bake according to the box instructions. Mine took about 25 minutes.
Using your stand mixer (or hand mixer), beat the butter until it is nice and creamy. Do not skip this step! This will insure there are no lumps in your frosting!
Now add the pineapple juice, vanilla extract and half of the confectioners sugar. Mix well.
Add in the remaining confectioners sugar. Mix well. If your frosting is not to the consistency that you would prefer, add a teaspoon or two of pineapple juice.
Put the prepared pineapple buttercream frosting in your piping bag and frost the cooled cupcakes!
*I used the Krusteaz Gluten Free Yellow Cake mix.