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Dole Whip Cupcakes with Pineapple Filling Recipe

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These Dole Whip Cupcakes with Pineapple Filling are a delightful tropical treat inspired by the beloved Dole Whip dessert. Moist cupcakes infused with crushed pineapple are filled with a luscious pineapple filling and topped with a light, creamy Dole Whip frosting tinted a pastel yellow. Perfect for summer parties or any time you crave a sweet pineapple delight.

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 (a few drops)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin pan with 24 cupcake liners to prepare for baking.
  2. Make Cupcake Batter: In an electric mixer or large bowl, cream together the butter and granulated sugar until fluffy. Add the eggs one at a time, then mix in the milk and pineapple juice until well combined.
  3. Mix Dry Ingredients: In a separate bowl, sift or whisk together all-purpose flour, baking powder, baking soda, and salt to remove lumps.
  4. Combine Batter: Gradually add the dry ingredients to the wet ingredients, mixing gently until just incorporated. Fold in the drained crushed pineapple evenly throughout the batter.
  5. Bake Cupcakes: Spoon about 3 tablespoons of batter into each cupcake liner, filling about two-thirds full. Bake in the preheated oven for 14–16 minutes or until a toothpick inserted in the center comes out clean and tops spring back when touched.
  6. Cool Cupcakes: Remove cupcakes from the oven and allow them to cool completely on a wire rack before filling.
  7. Prepare Pineapple Filling: While cupcakes bake, combine the crushed pineapple, pineapple juice, lemon juice, butter, cornstarch, and granulated sugar in a saucepan. Bring the mixture to a boil and cook for 1 minute until thickened. Remove from heat and refrigerate to chill.
  8. Make Dole Whip Frosting: Using an electric mixer, blend pineapple juice, room-temperature butter, and vanilla extract until smooth. Gradually add confectioners’ sugar and beat until creamy. Adjust consistency by adding more sugar if too wet or 1 tablespoon milk if too dry. Add yellow food coloring or icing gel to achieve a pastel yellow color.
  9. Fill Cupcakes: Once cooled, create a small hole at the top of each cupcake or use a piping bag with a filling tip to inject the pineapple filling inside.
  10. Decorate: Pipe a swirl of Dole Whip frosting on top of each filled cupcake. Garnish with a leaf topper for a tropical look if desired.

Notes

  • Make sure the crushed pineapple is well-drained to avoid excess moisture in the cupcakes.
  • The pineapple filling should be fully chilled before filling the cupcakes for best consistency.
  • You can use a toothpick or a small knife to create an opening for the filling, or invest in a piping bag with a filling tip for a cleaner method.
  • The yellow food coloring is optional but enhances the presentation by giving the frosting a classic Dole Whip hue.
  • Store cupcakes in an airtight container in the refrigerator if not serving immediately.

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

Find it online: https://nayabaker.com/dole-whip-cupcakes-with-pineapple-filling-recipe/