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Dole Whip Cupcakes

These tropical cupcakes feature a tender crumb filled with bright pineapple and topped with a creamy Dole Whip-inspired frosting, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 16 minutes
Total Time 46 minutes
Servings: 24 cupcakes
Course: Cupcakes, Dessert
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cupcakes
  • 1 1/3 cups Granulated Sugar
  • 1/2 cup Butter, room temperature Softened for easy creaming.
  • 3 large Eggs At room temperature.
  • 1/2 cup Milk At room temperature.
  • 2 1/2 cups All Purpose Flour
  • 3 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/3 cup Pineapple Juice
  • 1 cup Crushed Pineapple, drained
For the Pineapple Filling
  • 1/2 cup Crushed Pineapple, drained
  • 1/2 cup Pineapple Juice
  • 1 teaspoon Lemon Juice
  • 1 tablespoon Butter, room temperature
  • 2 tablespoons Corn Starch
  • 6 tablespoons Granulated Sugar
For the Dole Whip Frosting
  • 5 tablespoons Pineapple Juice
  • 1 cup Butter, room temperature
  • 5 cups Confectioners Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 1 dash Yellow Food Coloring or Icing Gel For color.

Method
 

Baking the Cupcakes
  1. Preheat oven to 350 degrees Fahrenheit. Line muffin pan with 24 cupcake liners.
  2. In an electric mixer or large bowl, cream together the butter and sugar.
  3. Add eggs, milk, and pineapple juice; mix well.
  4. Sift or whisk together dry ingredients to break up any lumps. Add to the mixing bowl along with the crushed pineapple.
  5. Fill each cupcake liner 2/3 full, approximately 3 tablespoons.
  6. Bake for 14-16 minutes until the tops spring back when lightly touched or a toothpick inserted in the center comes out clean.
  7. Allow to cool completely.
Making the Pineapple Filling
  1. In a saucepan, combine all pineapple filling ingredients and bring to a boil for 1 minute, then remove from heat.
  2. Allow to chill in the refrigerator.
Making the Dole Whip Frosting
  1. In an electric mixer or large bowl, blend together pineapple juice, butter, and vanilla.
  2. Gradually add confectioners sugar until well blended. Adjust consistency with more sugar or milk as needed.
  3. Incorporate yellow food coloring to achieve a light pastel yellow.
Assembling the Cupcakes
  1. Fill cooled cupcakes either by cutting a small opening in the top or using an icing bag with a filling tip.
  2. Top each cupcake with a swirl of Dole Whip frosting and a leaf topper.

Notes

Store cupcakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze unfrosted cupcakes for up to one month.