Introduction

These Dole Whip Cupcakes with Pineapple Filling capture the tropical flavors of the classic Dole Whip treat in a moist, fluffy cupcake. Topped with a light pineapple frosting, they’re perfect for summer parties or anytime you crave a refreshing dessert.

The image shows a close-up of a vanilla cupcake with two main layers. The bottom layer is a golden yellow, soft cake with a slight crumbly texture. On top, there is a thick swirl of creamy white frosting, piped in a smooth spiral with a pointed peak at the center. A small green leaf decoration sticks out from the frosting near the peak, adding a fresh contrast to the pale colors. The background has a white marbled texture with more cupcakes slightly blurred behind. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ⅓ cups 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 one 20-ounce can, divided)
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

Step 1: Preheat your oven to 350°F (175°C) and line a muffin pan with 24 cupcake liners.
Step 2: In a large bowl or electric mixer, cream together the butter and granulated sugar until light and fluffy. Add the eggs, milk, and ⅓ cup pineapple juice, then mix well.
Step 3: In a separate bowl, sift or whisk the all-purpose flour, baking powder, baking soda, and salt to remove lumps. Gradually add the dry ingredients to the wet mixture and combine thoroughly.
Step 4: Fold in 1 cup of drained crushed pineapple gently to maintain texture.
Step 5: Fill each cupcake liner about two-thirds full (approximately 3 tablespoons of batter). Bake for 14 to 16 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely.
Step 6: While the cupcakes bake, prepare the pineapple filling. Combine ½ cup crushed pineapple, ½ cup pineapple juice, lemon juice, butter, cornstarch, and sugar in a saucepan. Bring to a boil and cook for 1 minute, stirring constantly. Remove from heat and refrigerate until chilled.
Step 7: For the frosting, beat together pineapple juice, butter, and vanilla extract until smooth. Gradually add confectioners’ sugar until well blended. Adjust consistency with more sugar or a tablespoon of milk if needed. Add a few drops of yellow food coloring or icing gel for a light pastel yellow hue.
Step 8: To assemble, create a small opening in the top of each cooled cupcake or use an icing bag with a filling tip to add the pineapple filling inside.
Step 9: Pipe a swirl of the Dole Whip frosting on top of each cupcake. Garnish with a leaf topper or fresh pineapple leaf if desired. Serve and enjoy!

Tips & Variations

Use fresh crushed pineapple and drain well to prevent excess moisture in the batter and filling.
For a tropical twist, add a teaspoon of coconut extract to the frosting.
If you prefer a tangier filling, increase the lemon juice slightly but taste as you go.
Decorate with maraschino cherries or toasted coconut flakes for added color and texture.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Allow chilled cupcakes to come to room temperature before serving for best flavor and texture. The frosting may firm up when chilled; you can soften it slightly with a gentle stir or a few seconds in the microwave on low heat.

How to Serve

The image shows a close-up of a light yellow cupcake with two layers: a soft, moist cake base with a smooth texture, and a thick, creamy swirl of pale yellow frosting on top, neatly piped in a circular pattern ending in a point. The cupcake liner is light beige, and a decorative dark green leaf with clear vein details is placed at the back, slightly rising from the frosting. The background has a soft, blurred look with more cupcakes visible but out of focus, all sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pineapple filling ahead of time?

Yes, the pineapple filling can be made a day in advance. Keep it refrigerated and stir before using.

Can I substitute canned pineapple with fresh pineapple?

Fresh pineapple works well if chopped finely and drained thoroughly to avoid excess moisture in the cupcakes and filling.