Go Back
–+ servings
Indulge in the taste of summer with these delightful Dole Whip Pineapple Cupcakes, a light and moist recipe you will love!
Print Pin
No ratings yet

Dole Whip Pineapple Cupcake Recipe

Indulge in the taste of summer with our delightful Dole Whip Cupcakes! These light and moist pineapple cupcakes are perfect for any occasion. Whether you’re a Disney fan reminiscing about park favorites or just longing for a tropical getaway, this summer cupcake recipe are sure to bring a smile to your face. Treat yourself and your loved ones to a slice of paradise—because every day deserves a touch of sunshine
Course cupcake, Dessert, dessert recipe, summer
Cuisine cupcake, dessert, dessert recipes, pie, summer
Prep Time 10 minutes
Cook Time 20 minutes
10 minutes
Servings 24 cupcakes
Author Beth Gorden

Ingredients

Pineapple Cupcake

  • 1 1/2 cup granulated sugar
  • 1/2 cup butter softened
  • 3 large eggs
  • 1/2 cup milk
  • 2 1/2 cup all-purpose flour 3
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup pineappple juice
  • 1 cup crushed pineapple, drained save the rest of 20oz can for filling

Pineapple Filling

  • 1/2 cup crushed pineapple drained
  • 1/2 cup pineapple juice
  • 1 teaspoon lemon juice
  • 1 Tablespoon butter softened
  • 2 Tablespoons cornstarch
  • 6 Tablespoons granulated sugar

Pineapple Frosting

  • 5 Tablespoons pineapple juice
  • 1 cup butter softened
  • 5 cups powdered sugar
  • 1 teaspoon vanilla extract
  • yellow food coloring optional
  • edible green leaf garnish optional

Instructions

Pineapple Cupcake Batter

  • Start by preheating your oven to 350°F and lining a muffin pan with 24 cupcake liners.
  • In a large bowl, or using an electric mixer, cream together softened butter and sugar until smooth and fluffy. Next, beat in the eggs, then pour in the milk and pineapple juice, mixing until everything is well combined.
  • In a separate bowl, sift or whisk together your dry ingredients to ensure a lump-free mixture, then fold them into your wet ingredients. Stir in pineapple
  • Fill each cupcake liner with about 3 tablespoons of batter, making sure it’s about ⅔ full. Pop them in the oven and bake for 14-16 minutes. You’ll know they’re done when the tops spring back to the touch or a toothpick inserted in the center comes out clean. Once baked, let them cool completely

Pineapple Filling

  • While your cupcakes are baking, it’s the perfect time to whip up a delicious pineapple filling!
    Simply combine all the filling ingredients in a saucepan and bring to a boil for one minute. Then, remove from heat and let it cool in the refrigerator.

Pineapple Frosting

  • In an electric mixer or using a hand mixer in a large bowl, combine pineapple juice, soft butter, and vanilla extract. Gradually add sugar to achieve a smooth consistency. If the mixture feels too wet, simply add a little extra sugar; if it’s too dry, mix in a tablespoon of milk to achieve the perfect texture.
    Optional: For a fun twist, you can add a few drops of yellow food coloring to give it a beautiful pastel hue reminiscent of a pineapple

Assemble Dole Whip Cupcakes

  • Once your cupcakes have cooled and your delicious filling and frosting are ready, it’s time to transform them into irresistible Pineapple Dole Whip Cupcakes!
    To add the pineapple filling, you have two options: either use a spoon to scoop out a small opening then add filling with spoon or piping bag.
  • Finish off each cupcake with a delightful swirl of Dole Whip frosting. I put it in a piping bag to make it look polished.
  • Set the iced cupcakes on a plate and add a charming edible leaf topper for the perfect touch