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Dole Whip Cupcakes Recipe

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★★★★★

4.8 from 129 reviews

Delight in the tropical flavors of Dole Whip Cupcakes, featuring moist yellow cake infused with crushed pineapple and topped with a creamy pineapple buttercream frosting. These cupcakes capture the magic of the classic Dole Whip treat in a delightful baked dessert perfect for any occasion.

Ingredients

Scale

Cupcakes

  • 3 large eggs
  • 1 (15.25-oz.) box yellow cake mix
  • 1 cup crushed pineapple with juice
  • 1/3 cup vegetable oil

Frosting

  • 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

Instructions

  1. Prepare oven and pans: 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 for easy removal and clean baking.
  2. Make cupcake batter: In a large bowl, use a handheld mixer on medium speed to beat together the eggs, yellow cake mix, crushed pineapple with juice, and vegetable oil until the ingredients are well combined and the batter is smooth, about 2 minutes.
  3. Fill and bake cupcakes: Pour the cupcake batter evenly into the prepared liners, filling each about two-thirds full. Bake in the preheated oven for 20 to 22 minutes, or until a toothpick or tester inserted into the center of a cupcake comes out clean.
  4. Cool cupcakes: Transfer the baked cupcakes to wire racks to cool completely before frosting to prevent the frosting from melting.
  5. Prepare frosting: In a large bowl, beat the softened butter, pineapple juice, vanilla extract, and half of the confectioners’ sugar (2 cups) on medium speed until combined, about 2 minutes.
  6. Add remaining sugar and beat: Gradually add the remaining 2 cups of confectioners’ sugar and continue beating until the frosting becomes light, fluffy, and spreadable, approximately 2 more minutes.
  7. Frost cupcakes: Transfer the frosting into a piping bag fitted with a large star tip. Pipe a swirl of frosting onto each completely cooled cupcake.
  8. Garnish and serve: Top each frosted cupcake with a small pineapple wedge for an extra burst of tropical flavor and visual appeal. Serve immediately or store appropriately.

Notes

  • Ensure cupcakes are completely cooled before frosting to avoid melting the buttercream.
  • You can substitute crushed pineapple for fresh pineapple finely chopped, but include some juice for moisture.
  • For a more intense pineapple flavor, consider adding a teaspoon of pineapple extract to the frosting.
  • Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
  • Bring refrigerated cupcakes to room temperature before serving for best taste and texture.

Keywords: Dole Whip Cupcakes, pineapple cupcakes, tropical cupcakes, yellow cake cupcakes, pineapple frosting, fruity cupcakes, easy cupcake recipe

Find it online: https://flavorsbymaya.com/dole-whip-cupcakes-recipe/