Dole Whip Cupcakes with Pineapple Filling Recipe

Introduction

Bring a tropical twist to your baking with these delightful Dole Whip Cupcakes filled with pineapple and topped with a creamy pineapple frosting. Perfect for summer parties or any time you crave a refreshing treat with a hint of sunshine.

Ingredients

• 1 ⅓ cup Granulated Sugar
• ½ cup Butter, room temperature
• 3 Large Eggs
• ½ cup Milk
• 2 ½ cups All-Purpose Flour
• 3 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• ½ teaspoon Salt
• ⅓ cup Pineapple Juice
• 1 cup Crushed Pineapple, drained (from a 20-ounce can, divided for cupcakes and filling)
• ½ cup Crushed Pineapple, drained (for filling)
• ½ cup Pineapple Juice (for filling)
• 1 teaspoon Lemon Juice (for filling)
• 1 tablespoon Butter, room temperature (for filling)
• 2 tablespoons Corn Starch (for filling)
• 6 tablespoons Granulated Sugar (for filling)
• 5 tablespoons Pineapple Juice (for frosting)
• 1 cup Butter, room temperature (for frosting)
• 5 cups Confectioners’ Sugar (for frosting)
• 1 teaspoon Pure Vanilla Extract (for frosting)
• Yellow Food Coloring or Icing Gel (for frosting)

Instructions

1. Step 1: Preheat the oven to 350°F. Line a muffin pan with 24 cupcake liners.
2. Step 2: In an electric mixer or large bowl with a hand mixer, cream together the butter and granulated sugar until light and fluffy. Add the eggs, milk, and pineapple juice, mixing well to combine.
3. Step 3: Sift or whisk together the flour, baking powder, baking soda, and salt to eliminate lumps. Gradually add the dry ingredients to the wet mixture and blend. Fold in the drained crushed pineapple.
4. Step 4: Fill each cupcake liner about two-thirds full (approximately 3 tablespoons of batter). Bake for 14–16 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back lightly when touched. Let cupcakes cool completely.
5. Step 5: While cupcakes bake, prepare the pineapple filling. Combine the drained crushed pineapple, pineapple juice, lemon juice, butter, corn starch, and granulated sugar in a saucepan. Bring to a boil and cook for 1 minute, stirring constantly to thicken. Remove from heat and refrigerate to chill.
6. Step 6: For the frosting, beat pineapple juice, butter, and vanilla extract until smooth. Gradually add confectioners’ sugar, mixing well after each addition. Adjust consistency by adding more sugar if too wet or 1 tablespoon of milk if too dry. Add yellow food coloring or icing gel to achieve a soft pastel yellow.
7. Step 7: To fill, cut a small opening in the top of each cooled cupcake or use an icing bag with a filling tip to insert pineapple filling inside.
8. Step 8: Pipe a swirl of the Dole Whip frosting on top of each filled cupcake and garnish with a leaf topper if desired.

Tips & Variations

• Use fresh pineapple juice for a brighter flavor, or substitute with canned if needed.
• Drain pineapple well to avoid soggy cupcakes.
• Add shredded coconut to the batter for a tropical flair.
• For a dairy-free version, substitute butter with coconut oil and milk with a plant-based alternative.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days to keep the filling fresh. Let them sit at room temperature for about 15 minutes before serving for the best texture and flavor. You can freeze unfrosted cupcakes for up to 2 months and frost them after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake and cool the cupcakes in advance. Store them in an airtight container and add the filling and frosting just before serving for the freshest taste.

What can I use instead of yellow food coloring?

If you prefer natural coloring, a small amount of turmeric or a few drops of carrot juice can provide a mild yellow hue, but use sparingly to avoid altering the flavor.

Dole Whip Cupcakes with Pineapple Filling Recipe

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These Dole Whip Cupcakes feature a moist pineapple-infused cake filled with a luscious pineapple filling and topped with a creamy, pastel yellow Dole Whip frosting. Inspired by the classic Disney treat, the cupcakes combine tropical flavors and a light, buttery texture perfect for any celebration or summer gathering.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 16 minutes
• Total Time: 36 minutes
• Yield: 24 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dole Whip Cupcakes

• 1 ⅓ cup Granulated Sugar
• ½ cup Butter, room temperature
• 3 Large Eggs
• ½ cup Milk
• 2 ½ cups All-Purpose Flour
• 3 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• ½ teaspoon Salt
• ⅓ cup Pineapple Juice
• 1 cup Crushed Pineapple, drained (from 1 – 20 ounce can)

Pineapple Filling

• ½ cup Crushed Pineapple, drained
• ½ cup Pineapple Juice
• 1 teaspoon Lemon Juice
• 1 tablespoon Butter, room temperature
• 2 tablespoons Corn Starch
• 6 tablespoons Granulated Sugar

Dole Whip Frosting

• 5 tablespoons Pineapple Juice
• 1 cup Butter, room temperature
• 5 cups Confectioners’ Sugar
• 1 teaspoon Pure Vanilla Extract
• Yellow Food Coloring or Icing Gel, as needed

Instructions

1. Prepare Cupcakes: Preheat your oven to 350°F and line a muffin pan with 24 cupcake liners. In an electric mixer or a large bowl with a hand mixer, cream the butter and sugar together until light and fluffy. Add eggs, milk, and pineapple juice, mixing thoroughly. Sift or whisk dry ingredients (flour, baking powder, baking soda, salt) to remove lumps, then gradually add them to the wet mixture. Fold in the drained crushed pineapple. Scoop about 3 tablespoons of batter into each cupcake liner, filling them two-thirds full.
2. Bake Cupcakes: Place the muffin pan in the preheated oven and bake for 14-16 minutes. Check doneness by gently pressing the tops, which should spring back, or test with a toothpick inserted in the center that should come out clean. Remove from oven and allow cupcakes to cool completely before filling.
3. Make Pineapple Filling: While cupcakes bake, combine all pineapple filling ingredients—crushed pineapple, pineapple juice, lemon juice, butter, cornstarch, and sugar—in a saucepan. Bring the mixture to a boil and cook for one minute until thickened. Remove from heat and refrigerate until chilled and set.
4. Prepare Dole Whip Frosting: In an electric mixer or large bowl with a hand mixer, blend pineapple juice, room temperature butter, and vanilla extract until smooth. Gradually add confectioners’ sugar, mixing until well combined and creamy. Adjust consistency if too wet by adding more sugar, or if too dry by adding a tablespoon of milk. Add a few drops of yellow food coloring or icing gel to achieve a pastel yellow shade.
5. Fill and Decorate Cupcakes: Using a small knife or a cupcake corer, create an opening in the center of each cooled cupcake. Pipe or spoon the chilled pineapple filling into the holes. Top each cupcake with a generous swirl of the Dole Whip frosting using a piping bag. Optionally garnish with a leaf topper for a tropical finish.

Notes

• Drain the crushed pineapple well to avoid excess moisture which can affect the cupcake texture.
• For a dairy-free version, substitute butter and milk with plant-based alternatives.
• Ensure the pineapple filling is fully chilled to hold shape inside the cupcakes.
• You can store cupcakes in an airtight container in the refrigerator for up to 3 days.
• Add a splash of rum or rum extract for an adult twist on the pineapple filling.

Keywords: Dole Whip Cupcakes, pineapple cupcakes, pineapple filling, Dole Whip frosting, tropical cupcakes, summer dessert, party cupcakes