Dessert

Dole Whip Cupcakes Recipe

Bylilan Sage August 13, 2026August 13, 2026

Introduction

Dole Whip Cupcakes are a tropical twist on a classic favorite, combining moist pineapple-infused cake with a creamy, fluffy frosting that tastes like the iconic Dole Whip treat. These cupcakes bring a refreshing burst of flavor perfect for any celebration or a sweet treat at home.

A close-up view of a single cupcake with three main layers: at the bottom is a light golden brown cake layer with a slightly rough texture visible through white cupcake paper; the middle is a thick, smooth, creamy yellow frosting swirled in soft peaks covering the top fully; the top layer includes a small triangular slice of fresh pineapple with green and brown edges positioned on one side, and a white paper straw decorated with small green pineapples inserted upright next to the pineapple slice, all set against a white marbled background. 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 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

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, beat the eggs, cake mix, crushed pineapple with its juice, and vegetable oil using a handheld mixer on medium speed until well combined, about 2 minutes.
Step 3: Divide the batter evenly among the prepared cupcake cups. Bake for 20 to 22 minutes, or until a tester inserted in the center comes out clean.
Step 4: Transfer cupcakes to wire racks and let them cool completely before frosting.
Step 5: To make the frosting, beat the softened butter, pineapple juice, vanilla extract, and 2 cups of confectioners’ sugar in a large bowl on medium speed until combined, about 2 minutes.
Step 6: Add the remaining 2 cups of confectioners’ sugar and continue beating until the frosting is light and fluffy, about 2 more minutes.
Step 7: Fill a piping bag fitted with a large star tip with the frosting. Swirl the frosting onto the cooled cupcakes and garnish each with a small pineapple wedge.

Tips & Variations

For extra moisture, drain some pineapple juice from the crushed pineapple if your batter seems too wet.
Try adding a teaspoon of rum extract to the frosting for a subtle tropical twist.
Use fresh pineapple wedges for garnish to enhance the fresh fruit flavor and presentation.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days to keep the frosting fresh. Let them sit at room temperature for about 30 minutes before serving for the best flavor and texture.

How to Serve

A single cupcake is shown with two main layers: the bottom layer is a golden yellow cake base wrapped in a white paper liner with ridges, and the top layer is a creamy, light yellow frosting swirled in soft peaks, sitting generously on the cake. On the right side of the cupcake, a fresh pineapple wedge with green skin and yellow flesh is inserted upright into the frosting, next to a white paper straw decorated with small pineapples. The background shows blurred similar cupcakes on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

Yes, you can substitute the yellow cake mix with a gluten-free yellow cake mix. Make sure other ingredients, like the frosting components, are also gluten-free to avoid any issues.

Can I freeze the cupcakes?

Yes, you can freeze unfrosted cupcakes by wrapping them tightly in plastic wrap and then placing them in a freezer bag for up to 2 months. Thaw completely before frosting and serving.