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Top-down look at a pineapple cupcake with buttercream frosting and a maraschino cherry on top.

Dole Whip Cupcakes

Baked pineapple cupcakes filled with homemade pineapple curd and topped with Dole Whip buttercream frosting.
Print Recipe Pin Recipe
Prep Time 24 minutes
Cook Time 16 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 24 servings
Calories 340 kcal

Ingredients
  

Dole Whip Cupcakes

  • 1 1/3 cup Granulated Sugar 267g
  • 1/2 cup Butter 113g, room temperature
  • 3 Large Eggs
  • 1/2 cup Milk 120ml
  • 2 1/2 cups All-Purpose Flour 313g
  • 3 teaspoons Baking Powder 14g
  • 1 teaspoon Baking Soda 5g
  • 1/2 teaspoon Salt 3g
  • 1/3 cup Pineapple Juice 80ml
  • 1 cup Crushed Pineapple 240ml, drained; 1-20 ounce can needed for cupcakes and filling

Pineapple Filling

  • 1/2 cup Crushed Pineapple 120ml, drained
  • 1/2 cup Pineapple Juice 120ml
  • 1 teaspoon Lemon Juice 5ml
  • 1 tablespoon Butter 14g, room temperature
  • 2 tablespoons Corn Starch 16g
  • 6 tablespoons Granulated Sugar 75g
  • 5 tablespoons Pineapple Juice 75ml

Dole Whip Frosting

  • 1 cup Butter 226g, room temperature
  • 5 cups Confectioners' Sugar 600g
  • 1 teaspoon Pure Vanilla Extract 5ml
  • Yellow Food Coloring or Icing Gel

Filling and Decorating

Instructions
 

Dole Whip Cupcakes

  • Preheat Oven and Line Pan:

    Heat the oven to 350°F (175°C). Insert 24 paper liners into the muffin pan.

  • Mix Batter with Pineapple:

    In a stand mixer or a large bowl using a hand mixer, beat together the butter and sugar until creamy. Incorporate the eggs, milk, and pineapple juice, blending thoroughly. Sift or whisk the flour, baking powder, baking soda, and salt to remove lumps. Add these dry components to the wet mixture. Fold in the crushed pineapple.

  • Fill Liners and Bake:

    Spoon about 3 tablespoons of batter into each liner, filling them two-thirds full. Bake for 14-16 minutes until the tops bounce back when pressed lightly or a toothpick inserted in the center emerges clean. Let the cupcakes cool completely.

Pineapple Filling

  • Cook Pineapple Filling:

    While the cupcakes are baking, combine all pineapple filling items in a saucepan. Boil for 1 minute, then take off the heat. Refrigerate the filling until chilled.

Dole Whip Frosting

  • Make Dole Whip Frosting:

    In a stand mixer or a large bowl with a hand mixer, mix together the pineapple juice, butter, and vanilla. Gradually incorporate the confectioners' sugar until smooth. If the mixture is too thin, add more sugar; if too thick, add 1 tablespoon of milk.

  • Tint Frosting Yellow:

    Add a few drops of yellow food coloring or icing gel to achieve a pale pastel yellow.

Filling and Decorating

  • Fill Cupcakes with Filling:

    Fill the cooled cupcakes with the pineapple filling by either carving a small hole in the top or using a piping bag fitted with a filling tip.

  • Pipe Frosting and Add Topper:

    Finish by piping a swirl of Dole Whip frosting onto each cupcake and adding a leaf topper.
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