Dole Whip Cupcakes with Pineapple Filling Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 36 minutes
- Yield: 24 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
