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Dole Whip Cupcakes with Pineapple Filling

Light and airy cupcakes filled with tart pineapple filling and topped with a sweet Dole Whip-style frosting, perfect for summer delights.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cupcakes
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 280
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1.33 cup Granulated Sugar
  • 0.5 cup Butter, room temperature
  • 3 Large Eggs Bring to room temperature before use.
  • 0.5 cup Milk Bring to room temperature before use.
  • 2.5 cups All Purpose Flour
  • 3 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 0.5 teaspoon Salt
  • 0.33 cup Pineapple Juice
  • 1 cup Crushed Pineapple, drained (from 1 can) Drain thoroughly to avoid soggy crumb.
Filling Ingredients
  • 0.5 cup Crushed Pineapple, drained
  • 0.5 cup Pineapple Juice
  • 1 teaspoon Lemon Juice
  • 1 tablespoon Butter, room temperature
  • 2 tablespoons Corn Starch
  • 6 tablespoons Granulated Sugar
Frosting Ingredients
  • 5 tablespoons Pineapple Juice
  • 1 cup Butter, room temperature
  • 5 cups Confectioners’ Sugar Add gradually for right consistency.
  • 1 teaspoon Pure Vanilla Extract
  • to taste Yellow Food Coloring or Icing Gel For desired frosting color.

Method
 

Preparation
  1. Preheat oven to 350°F and line a muffin pan with 24 cupcake liners.
  2. In an electric mixer, cream together butter and sugar until pale and feathered.
  3. Add eggs, milk, and pineapple juice, mixing well.
  4. Sift together dry ingredients and add to the mixing bowl along with crushed pineapple. Mix until just combined.
  5. Fill cupcake liners 2/3 full (about 3 tablespoons each) and bake for 14-16 minutes, or until a toothpick comes out clean.
  6. Allow cupcakes to cool completely.
For the Filling
  1. In a saucepan, combine all filling ingredients and bring to a boil for 1 minute.
  2. Remove from heat and chill in the refrigerator until glossy and cool.
For the Frosting
  1. Blend together pineapple juice, butter, and vanilla in a bowl.
  2. Slowly add confectioners' sugar until well blended, adjusting with milk if needed for consistency.
Assembly
  1. Fill cooled cupcakes with the chilled pineapple filling.
  2. Top with Dole Whip frosting and decorate as desired.

Notes

For best results, chill pineapple filling before piping into the cupcakes. Use a melon baller or cupcake corer for neat filling.