Name: Dole Whip Cupcakes Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 3 large eggs; 1 (15.25-oz.) box yellow cake mix; 1 cup crushed pineapple with juice; 1/3 cup vegetable oil; 1 cup (2 sticks) unsalted butter, softened; 1/4 cup pineapple juice; 1 teaspoon pure vanilla extract; 4 cups (452 g) confectioners’ sugar, divided; Small pineapple wedges, for garnish; A piping bag and a large star tip

Introduction

Dole Whip Cupcakes are a tropical twist on a classic favorite, featuring moist pineapple-flavored cake topped with a creamy pineapple frosting. This delightful treat brings the refreshing taste of Dole Whip right to your kitchen, perfect for summer parties or anytime you crave a sweet island escape.

A close-up of a single cupcake with a golden-brown base wrapped in a white paper liner, topped with a thick, creamy swirl of light yellow frosting that has smooth, curvy ridges. Embedded slightly into the frosting is a fresh triangular pineapple slice with green and brown peel edges, and behind it, a white paper straw decorated with small pineapples can be seen. This cupcake is set against a white marbled texture, with soft lighting highlighting the creamy texture and moist crumb of the cupcake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large eggs

1 (15.25-oz.) box yellow cake mix

1 cup crushed pineapple with juice

1/3 cup vegetable oil

1 cup (2 sticks) unsalted butter, softened

1/4 cup pineapple juice

1 tsp pure vanilla extract

4 cups (452 g) confectioners’ sugar, divided

Small pineapple wedges, for garnish

A piping bag and a large star tip

Instructions

Step 1: Arrange oven racks in the upper and lower thirds and preheat the oven to 325°F. Line two standard 12-cup cupcake tins with cupcake liners.

Step 2: In a large bowl, use a handheld mixer on medium speed to beat the eggs, yellow cake mix, crushed pineapple with juice, and vegetable oil until well combined, about 2 minutes.

Step 3: Pour the batter evenly into the prepared cupcake liners.

Step 4: Bake cupcakes for 20 to 22 minutes, or until a tester inserted into the center comes out clean. Transfer cupcakes to wire racks and allow them to cool completely.

Step 5: To make the frosting, in a large bowl, beat the softened butter, pineapple juice, vanilla extract, and 2 cups of confectioners’ sugar on medium speed until combined, about 2 minutes.

Step 6: Add the remaining 2 cups of confectioners’ sugar and beat until the frosting is light and fluffy, about 2 more minutes.

Step 7: Transfer the frosting to a piping bag fitted with a large star tip. Swirl the frosting onto the cooled cupcakes and garnish each with a small pineapple wedge.

Tips & Variations

For extra moisture, drain some of the pineapple juice from the crushed pineapple if you prefer a denser cupcake texture.

Substitute fresh pineapple juice for canned juice to enhance natural flavor.

Use coconut extract instead of vanilla for a tropical coconut-pineapple twist.

Refrigerate frosted cupcakes before serving to help the frosting set firmly.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance and store them unfrosted in an airtight container at room temperature. Frost them just before serving for the freshest taste.

Can I use a different cake mix flavor?

While yellow cake mix complements the pineapple flavor best, you can experiment with white or vanilla cake mixes for a slightly different but still delicious result.