Dole Whip Cupcakes came to life in our kitchen on a hot July afternoon when Teresa’s granddaughter came to visit and spent the first twenty minutes telling anyone who would listen about the pineapple soft serve she had eaten at a theme park the previous summer. Her eyes went wide and her hands went everywhere describing it. Teresa listened carefully, nodded once, and disappeared into the kitchen. Maria followed. Lucia put on the kettle and then put it away again because this was not a tea afternoon. This was a pineapple afternoon.
Dole Whip Cupcakes are everything that iconic frozen pineapple dessert is known and loved for, the bright tropical sweetness, the creamy dreamy softness, the way it tastes like pure summer sunshine in every single bite, all translated into the most joyful little cupcake you have ever put on a table. Soft pineapple cake with crushed pineapple baked right into the batter, a sweet tangy pineapple filling piped into the center of each one, and a generous swirl of pale golden pineapple buttercream on top that tastes just like the real thing. Come follow us on Pinterest where we share beautiful and joyful recipes like this one from our kitchen every single week.
Table of Contents
Why You Will Love This Dole Whip Cupcakes Recipe
This Dole Whip Cupcakes recipe gives you three layers of pineapple flavor in every single bite and that is precisely what makes them so extraordinary and so completely unlike any other cupcake on a summer dessert table. The cupcake itself is made with both pineapple juice and crushed pineapple stirred directly into the batter which gives the cake a moist tender crumb with a natural tropical sweetness that no artificial flavoring could ever replicate.
The homemade pineapple filling cooked down with lemon juice and cornstarch adds a bright jammy center that surprises and delights everyone who bites into one for the first time. And the pineapple buttercream frosting piped in a tall swirl on top looks and tastes like a proper Dole Whip in cupcake form.
They are also remarkably straightforward to make. The filling cooks on the stovetop while the cupcakes bake in the oven so nothing is waiting around and the whole project comes together efficiently and beautifully. Our Lemon Blueberry Cupcakes bring a beautiful bright citrus energy that makes the most stunning and colorful summer cupcake spread alongside these tropical pineapple beauties.
Ingredients Needed for This Dole Whip Cupcakes Recipe
For the Dole Whip Cupcakes:
- 1⅓ cups Granulated Sugar
- ½ cup Unsalted Butter, room temperature
- 3 large Eggs
- ½ cup Whole Milk
- 2½ cups All-Purpose Flour
- 3 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- ⅓ cup Pineapple Juice
- 1 cup Crushed Pineapple, well drained
For the Pineapple Filling:
- ½ cup Crushed Pineapple, well drained
- ½ cup Pineapple Juice
- 1 tsp Lemon Juice
- 1 tbsp Unsalted Butter, room temperature
- 2 tbsp Cornstarch
- 6 tbsp Granulated Sugar
For the Dole Whip Frosting:
- 1 cup Unsalted Butter, room temperature
- 5 cups Confectioners Sugar
- 5 tbsp Pineapple Juice
- 1 tsp Pure Vanilla Extract
- Yellow Gel Food Coloring
How to Make This Dole Whip Cupcakes Recipe
Preheat your oven to 350°F and line two 12-cup muffin pans with 24 cupcake liners. In a large mixing bowl or stand mixer, cream the room temperature butter and granulated sugar together until the mixture is light, pale, and genuinely fluffy. Add the eggs one at a time mixing well after each addition, then pour in the milk and pineapple juice and mix until fully combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt, then sift to remove any lumps. Add the dry ingredients to the wet mixture and stir until just combined. Fold in the drained crushed pineapple gently.
Fill each cupcake liner about two-thirds full, using approximately 3 tablespoons of batter per cup. Do not overfill or the cupcakes will dome and crack rather than rising evenly. Bake for 14 to 16 minutes until the tops spring back lightly when pressed and a toothpick inserted into the center comes out completely clean. Remove from the oven and allow to cool completely on a wire rack before filling or frosting.
While the cupcakes are baking, make the pineapple filling. Add all filling ingredients to a small saucepan and stir to combine. Bring to a boil over medium heat, stirring continuously, and allow to boil for 1 full minute until the mixture thickens and turns glossy. Remove from the heat and transfer to a small bowl or container. Refrigerate until completely cooled and set before using.
For the frosting, beat the room temperature butter with the pineapple juice and vanilla extract until smooth and creamy. Gradually add the confectioners sugar one cup at a time, mixing on low between each addition until you have a thick smooth frosting that holds its shape beautifully. Add a few drops of yellow gel food coloring and mix until you reach a soft pale golden pastel yellow that looks just like the real Dole Whip. If the frosting is too soft, add a little more sugar. If it is too stiff, add a teaspoon of milk at a time until it reaches the perfect swirling consistency.
To fill the cooled cupcakes, either use a small sharp knife to cut a shallow cone-shaped opening in the top of each cupcake or use a piping bag fitted with a filling tip to pipe the chilled pineapple filling directly into the center. Fill generously, cara mia. That burst of pineapple filling in the center is the moment that makes everyone’s eyes light up. Fit a piping bag with a large star tip, fill with the Dole Whip frosting, and pipe a tall generous swirl on top of each filled cupcake. Add a green leaf cupcake topper for the most joyful and authentic presentation.
How to Serve This Dole Whip Cupcakes Recipe
Serve these cupcakes chilled straight from the refrigerator on a warm summer day for the most refreshing and authentic Dole Whip experience possible. Arrange them on a white tiered cake stand with a few pineapple chunks and tropical flowers scattered around the base for a summer party presentation that stops everyone in their tracks the moment they walk into the room.
They are perfect for pool parties, birthday celebrations, summer barbecues, and any occasion where you want to serve something that brings immediate and genuine joy to every single person at the table. Our Vegan Lemon Blueberry Cupcakes sit beautifully alongside these on any summer dessert spread and together they create a cupcake table that is as colorful as it is delicious.
How to Store This Dole Whip Cupcakes Recipe
Because these cupcakes contain a milk-based filling and frosting, always store them in an airtight container in the refrigerator rather than at room temperature. They will stay fresh and delicious for up to 4 days. Allow them to sit at room temperature for about 10 minutes before serving to take the chill off the frosting and bring the flavors fully to life. The unfrosted and unfilled cupcakes can be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator and fill and frost fresh before serving.
Tips to Make This Dole Whip Cupcakes Recipe
Drain the crushed pineapple very thoroughly before adding it to the cupcake batter. Excess liquid from the pineapple can make the batter too wet and result in dense sunken cupcakes that do not rise properly. Press the drained pineapple in a clean kitchen towel or squeeze it gently in a fine mesh sieve to remove as much moisture as possible. Make sure the pineapple filling is completely cold before piping it into the cupcakes. Warm filling will soften the cupcake crumb and make the frosting slide off. Allow the filling to chill in the refrigerator for at least 30 minutes or make it the night before for the smoothest and firmest result.
Helpful Notes for This Dole Whip Cupcakes Recipe
One standard 20-ounce can of crushed pineapple provides enough for both the cupcake batter and the filling in this recipe so you only need to buy one can. The pineapple juice for the batter, filling, and frosting can come from the liquid drained from that same can of crushed pineapple if there is enough, or from a separate small can of pineapple juice. If you prefer to skip the food coloring the frosting will be a natural pale ivory cream color from the butter and pineapple juice which is equally beautiful and completely delicious. The yellow gel color is purely for visual effect and to capture that iconic Dole Whip golden hue.
Variation of This Dole Whip Cupcakes Recipe
Maria made a strawberry version of these once using crushed strawberries and strawberry juice in place of pineapple throughout the entire recipe and with a pale pink frosting they were the most beautiful summer cupcakes we had ever seen lined up on a tray together. Teresa tried an orange version with mandarin orange juice and crushed mandarin segments for a bright citrus twist that tasted like summer in a completely different direction.
For a grown-up version, add a tablespoon of coconut rum to the frosting for a tropical cocktail-inspired Dole Whip cupcake that is absolutely perfect for an adult summer gathering. Our Fluffy Strawberry Shortcake Puppy Chow brings a fun playful strawberry shortcake energy that pairs wonderfully with these tropical pineapple cupcakes on any summer dessert table.
FAQs About This Dole Whip Cupcakes Recipe
Can I use fresh pineapple instead of canned?
Yes absolutely. Fresh pineapple can be blitzed briefly in a food processor to create crushed pineapple and the juice collected from the processing can be used as the pineapple juice in the recipe. Fresh pineapple gives a slightly more intense and vibrant flavor than canned. Make sure to drain it well before adding to the batter.
How do I fill the cupcakes without a piping bag?
Use a small sharp paring knife to cut a shallow cone-shaped plug from the top center of each cooled cupcake. Remove the plug, spoon a generous teaspoon of chilled pineapple filling into the hole, and replace the top of the plug over the filling before frosting. The frosting covers everything beautifully and no one will ever know the filling is hiding inside until that first delicious bite.
Why did my frosting turn out too soft for swirling?
Soft frosting is almost always caused by butter that is too warm when you begin mixing. The butter should be soft enough to beat smoothly but not so warm that it is shiny or starting to melt. If your frosting is too soft, refrigerate the bowl for 15 to 20 minutes then beat again briefly. Adding an extra half cup of confectioners sugar can also help firm it up to the perfect swirling consistency.
Conclusion
These Dole Whip Cupcakes are pure tropical sunshine in cupcake form and every single time we make them they bring the most genuine and immediate joy to everyone lucky enough to eat one. Soft, filled, frosted, and absolutely bursting with pineapple flavor from the very first bite to the very last crumb. We hope they bring that same summer magic to your kitchen and your table. Make them, share them, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
Print
Dole Whip Cupcakes The Most Tropical and Joyful Summer Cupcake You Will Bake
- Total Time: 40 minutes
- Yield: 24 cupcakes 1x
- Diet: Vegetarian
Description
Dole Whip Cupcakes made with pineapple juice and crushed pineapple in the batter, a sweet homemade pineapple filling in the center, and a generous swirl of pale golden pineapple Dole Whip buttercream on top. The most tropical and joyful summer cupcake you will ever bake.
Ingredients
1 1/3 cups Granulated Sugar
1/2 cup Unsalted Butter room temperature
3 large Eggs
1/2 cup Whole Milk
2 1/2 cups All-Purpose Flour
3 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/3 cup Pineapple Juice
1 cup Crushed Pineapple well drained
1/2 cup Crushed Pineapple well drained for filling
1/2 cup Pineapple Juice for filling
1 tsp Lemon Juice
1 tbsp Unsalted Butter room temperature for filling
2 tbsp Cornstarch
6 tbsp Granulated Sugar for filling
1 cup Unsalted Butter room temperature for frosting
5 cups Confectioners Sugar
5 tbsp Pineapple Juice for frosting
1 tsp Pure Vanilla Extract
Yellow Gel Food Coloring
Instructions
1. Preheat oven to 350°F. Line two 12-cup muffin pans with 24 cupcake liners.
2. Cream butter and sugar until light and fluffy. Add eggs one at a time mixing well.
3. Add milk and pineapple juice and mix until combined.
4. Whisk and sift together flour, baking powder, baking soda, and salt.
5. Add dry ingredients to wet mixture and stir until just combined. Fold in drained crushed pineapple.
6. Fill each liner two-thirds full and bake 14 to 16 minutes until a toothpick comes out clean.
7. Cool completely on a wire rack.
8. While cupcakes bake, combine all filling ingredients in a small saucepan. Bring to a boil stirring continuously for 1 minute until thickened. Refrigerate until completely cold.
9. Beat frosting butter with pineapple juice and vanilla until smooth.
10. Gradually add confectioners sugar until thick and smooth. Add yellow gel food coloring to reach pale golden yellow.
11. Fill cooled cupcakes with chilled pineapple filling using a piping bag or by cutting a small opening in the top.
12. Pipe a tall generous swirl of Dole Whip frosting on top of each cupcake.
13. Add green leaf toppers and serve chilled.
Notes
Drain crushed pineapple very thoroughly before adding to batter to avoid dense cupcakes.
One 20-ounce can of crushed pineapple provides enough for both batter and filling.
Filling must be completely cold before piping into cupcakes.
Store finished cupcakes in an airtight container in the refrigerator for up to 4 days.
If frosting is too soft, refrigerate 15 to 20 minutes then beat again briefly.
- Prep Time: 24 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 335
- Sugar: 42g
- Sodium: 265mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 56mg
Keywords: dole whip cupcakes, pineapple cupcakes, dole whip recipe, tropical summer cupcakes
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