Description
These Dole Whip Cupcakes combine the tropical goodness of crushed pineapple with a moist yellow cake base, topped with a creamy pineapple buttercream frosting that mimics the beloved Dole Whip dessert. Perfect for a fun, fruity treat or themed party, these cupcakes are bursting with pineapple flavor from batter to garnish.
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 tsp pure vanilla extract
- 4 cups (452 g) confectioners’ sugar, divided
Garnish
- Small pineapple wedges
- A piping bag and a large star tip
Instructions
- Prepare the oven and pans: Arrange racks in the upper and lower thirds of the oven and preheat to 325°F (163°C). Line two standard 12-cup cupcake tins with cupcake liners.
- Mix cupcake batter: In a large bowl, use a handheld mixer on medium speed to beat together the eggs, yellow cake mix, crushed pineapple with juices, and vegetable oil until fully combined and smooth, approximately 2 minutes.
- Fill cupcake liners and bake: Pour the prepared batter evenly into the cupcake liners, filling each about two-thirds full. Bake until a toothpick inserted in the center comes out clean, about 20 to 22 minutes.
- Cool cupcakes: Remove the cupcakes from the oven and transfer them to wire racks. Let them cool completely before frosting to prevent melting the frosting.
- Make the frosting: In a large bowl, beat the softened butter, pineapple juice, and vanilla extract with a handheld mixer on medium speed until combined, about 2 minutes. Gradually add 2 cups of confectioners’ sugar and continue beating. Then add the remaining 2 cups of confectioners’ sugar and beat at a higher speed until the frosting is light and fluffy, about 2 additional minutes.
- Pipe the frosting: Transfer the frosting to a piping bag fitted with a large star tip. Pipe swirls of frosting on top of each cooled cupcake.
- Garnish and serve: Decorate each frosted cupcake with a small pineapple wedge to add a fresh tropical touch and serve.
Notes
- Ensure cupcakes are completely cooled before frosting to avoid melting the buttercream.
- The crushed pineapple adds moisture and flavor, so drain it lightly if too juicy but retain some juice for richness.
- Use unsalted butter for better control over the frosting’s saltiness.
- For best results, chill the frosting slightly if it becomes too soft while piping.
- These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Dole Whip, pineapple cupcakes, yellow cake, tropical dessert, pineapple buttercream, summer cupcakes
