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Dole Whip Cupcakes with Pineapple Filling

Dole Whip Cupcakes with Pineapple Filling: A Tropical Treat

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Delight in Dole Whip Cupcakes with Pineapple Filling, a tropical treat reminiscent of Disney parks.
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Prep Time 20 minutes
Cook Time 16 minutes
Cooling Time 30 minutes
Total Time 1 hour 6 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1.5 cups Granulated Sugar or brown sugar for deeper flavor
  • 3/4 cups Butter softened, unsalted preferred
  • 3 large Eggs room temperature
  • 1/2 cups Milk dairy alternative for lactose-free
  • 2 cups All-Purpose Flour gluten-free flour blend works as a substitute
  • 1.5 teaspoons Baking Powder fresh for optimal performance
  • 1/2 teaspoon Baking Soda additional leavening agent
  • 1/2 teaspoon Salt fine sea salt preferred
  • 1/2 cups Pineapple Juice fresh is best, canned works
  • 1 cup Crushed Pineapple well-drained
  • 1 tablespoon Lemon Juice optional but enhances taste
For the Pineapple Filling
  • 1/4 cups Pineapple Juice
  • 1/2 cup Crushed Pineapple well-drained
  • 2 tablespoons Corn Starch tapioca starch works well
For the Frosting
  • 2 cups Confectioners' Sugar
  • 1/2 cups Butter softened
  • 1 teaspoon Vanilla Extract or almond extract for variety
  • 2 tablespoons Pineapple Juice
  • 1 drop Yellow Food Coloring optional for coloring

Equipment

  • Oven
  • Mixing Bowl
  • Muffin pan
  • saucepan
  • Mixer
  • cupcake liners

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition. Stir in milk and pineapple juice.
  4. In a separate bowl, sift together dry ingredients and fold into the wet mixture.
  5. Gently mix in drained crushed pineapple.
Baking and Cooling
  1. Scoop the batter into cupcake liners, filling each about 2/3 full.
  2. Bake for 14 to 16 minutes or until a toothpick comes out clean.
  3. Allow to cool completely on a wire rack.
Filling and Frosting
  1. In a saucepan, combine crushed pineapple, cornstarch, and pineapple juice over medium heat to thicken.
  2. Let the filling cool completely in the refrigerator.
  3. Cream together softened butter and confectioners' sugar, adding pineapple juice and vanilla to make frosting.
  4. Create a hole in each cupcake and fill with chilled pineapple filling.
  5. Top with frosting, swirling for presentation.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 36gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 210mgPotassium: 125mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Use fresh pineapple juice for the best flavor and ensure all ingredients are at room temperature for smooth mixing.

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