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.

Dole Whip Cupcakes with Sweet Pineapple Filling

Name: Dole Whip Cupcakes The Most Tropical and Joyful Summer Cupcake You Will Bake
Prep time: 24 min
Cook time: 16 min
Total time: 40 min
Cuisine: American
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

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

Scale

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