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Dole Whip Cupcakes

Dole Whip Cupcakes with Pineapple Filling

Pineapple cupcakes with pineapple frosting taste just like Disney’s dole whip. Made with a sweet pineapple filling in the center - these are the perfect summer cupcakes.
4 from 2 votes
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Course: Dessert
Cuisine: American
Prep Time: 24 minutes
Cook Time: 16 minutes
Total Time: 40 minutes
Servings: 24 Cupcakes
Author: Tiffany


Dole Whip Cupcakes

  • 1 ⅓ cup Granulated Sugar
  • ½ cup Butter, room temperature
  • 3 Large Eggs
  • ½ cup Milk
  • 2 ½ cups All-Purpose Flour
  • 3 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • cup Pineapple Juice
  • 1 cup Crushed Pineapple, drained (1-20 ounce can of crushed pineapple is needed for the cupcakes and filling.)

Pineapple Filling

  • ½ cup Crushed Pineapple, drained
  • ½ cup Pineapple Juice
  • 1 teaspoon Lemon Juice
  • 1 tablespoon Butter, room temperature
  • 2 tablespoons Corn Starch
  • 6 tablespoons Granulated Sugar

Dole Whip Frosting

  • 5 tablespoons Pineapple Juice
  • 1 cup Butter, room temperature
  • 5 cups Confectioners' Sugar
  • 1 teaspoon Pure Vanilla Extract
  • Yellow Food Coloring or Icing Gel


Dole Whip Cupcakes

  • Preheat oven to 350 degrees Fahrenheit. Line muffin pan with 24 cupcake liners.
  • In an electric mixer or a large bowl with a hand mixer, cream together butter and sugar. Add eggs, milk, and pineapple juice, mix well. Sift or whisk together dry ingredients to break up any lumps. Add dry ingredients to the mixing bowl. Add crushed pineapple.
  • Fill each cupcake liner ⅔ full, about 3 tablespoons. Bake in the oven for 14-16 minutes until the tops spring back when lightly touched or a toothpick inserted in the center of a cupcake comes out clean. Allow to cool.

Pineapple Filling

  • While the cupcakes bake, add all of the pineapple filling ingredients to a saucepan and bring to a boil for 1 minute, then remove from heat. Allow to chill in the refrigerator.

Dole Whip Frosting

  • In an electric mixer or in a large bowl with a hand mixer, blend together pineapple juice, butter, and vanilla. Slowly add sugar to the bowl until well blended. If too wet, add more sugar. If too dry add 1 tablespoon of milk.
  • Add a few drops of yellow food coloring or icing gel to get a light pastel yellow.

Filling and Decorating

  • Add pineapple filling to cooled cupcakes by either cutting a small opening in the top of each cupcake or by using an icing bag with a filling tip.
  • Next, top each cupcake with a swirl of Dole Whip frosting and a leaf topper.

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Overall cooking time is reduced by cooking the cupcake filling as the cupcakes bake in the oven.
Fresh pineapple and a can of pineapple juice can be used in place of canned crushed pineapple for the cupcakes, filling, and frosting.


Calories: 335 kcalCarbohydrates: 54 gProtein: 3 gFat: 13 gCholesterol: 56 mgSodium: 265 mgPotassium: 67 mgFiber: 1 gSugar: 42 gVitamin A: 419 IUVitamin C: 3 mgCalcium: 48 mgIron: 1 mg