Description
Transport yourself to paradise with these Dole Whip Cupcakes! Fluffy vanilla cupcakes filled with sweet pineapple filling and topped with a creamy Dole Whip inspired frosting are an easy sweet treat to satisfy your cravings!
Ingredients
Scale
- For the Cupcakes:
- 1 ½ cups all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ¾ teaspoon vanilla extract
- ¾ cup pineapple juice
- For the Pineapple Filling:
- 1 (20 ounce) can crushed pineapple, drained well
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- For the Dole Whip Frosting:
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup pineapple juice
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- 1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- 2. In a medium bowl, whisk together the flour, baking powder, and salt.
- 3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
- 4. Beat in the eggs one at a time, then stir in the vanilla extract.
- 5. Gradually add the dry ingredients to the wet ingredients, alternating with the pineapple juice, beginning and ending with the dry ingredients. Mix until just combined.
- 6. Fill the cupcake liners about ⅔ full.
- 7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 8. Let the cupcakes cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely.
- 9. Make the Pineapple Filling: In a medium saucepan, combine the drained crushed pineapple, sugar, and cornstarch.
- 10. Cook over medium heat, stirring constantly, until the mixture thickens. Stir in the lemon juice.
- 11. Remove from heat and let cool completely.
- 12. Make the Frosting: In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- 13. Gradually add the pineapple juice and vanilla extract, mixing until smooth and creamy. Add a pinch of salt.
- 14. Once the cupcakes have cooled, use a small knife or cupcake corer to create a well in the center of each cupcake. Fill each well with the pineapple filling.
- 15. Frost the cupcakes with the Dole Whip frosting using a piping bag or a knife.
- 16. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
Keywords: Dole whip, pineapple, cupcakes, tropical, easy