Sift together flour, baking powder, salt, and baking soda in a bowl.
Beat butter on high speed for 30 seconds.
Add sugar, vanilla, and pineapple extract to the butter until well combined.
Add the two egg whites one at a time, and mix after each.
Add the two eggs one at a time, and mix after each.
Add 1/3 of the flour mixture to the egg mixture, then add 1/4C of the buttermilk while mixing on low speed. Repeat this process until all ingredients are used.
Scoop the batter into the paper cupcake liners until 2/3 filled.
10. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
11. Cool for 10 minutes in the pan, then move to a wire rack until fully cooled before frosting.
Pineapple Dole Whip Frosting Directions
Beat butter until fluffy.
Add powdered sugar slowly, about ½ cup at a time.
Cream both together until light and fluffy. Add whipping cream.
If the frosting is not soft enough, slowly add a little bit more whipping cream and keep mixing.
Mix the pineapple extract with the butter and sugar mixture.
If the frosting can hold a stiff peak, it's ready!
Test this by pulling your mixer attachment out of the frosting. If there's a peak formed where you pulled it out, your frosting is done.
Frost your cupcakes after they're completely cooled.
Garnish with a small pineapple wedge, if you'd like.