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Dole Whip Cupcakes with Pineapple Filling

Tropical Dole Whip Cupcakes with Pineapple Filling Bliss

Delightful Dole Whip Cupcakes with Pineapple Filling, a tropical escape in every bite.
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Prep Time 30 minutes
Cook Time 16 minutes
Cooling Time 5 minutes
Total Time 51 minutes
Servings: 24 cupcakes
Course: Desserts
Cuisine: Tropical
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup Granulated Sugar Coconut sugar can provide a unique flavor.
  • 1/2 cup Butter Use unsalted for better salt control.
  • 2 large Eggs Flax eggs work in vegan versions.
  • 3/4 cup Milk Almond milk makes a great dairy-free swap.
  • 2 cups All-Purpose Flour Try whole wheat for a denser option.
  • 1 tbsp Baking Powder Ensure it's fresh for optimal leavening.
  • 1 tsp Baking Soda Can omit if baking powder is enough.
  • 1/2 tsp Salt Sea salt adds a delightful taste nuance.
  • 1/2 cup Pineapple Juice Fresh juice elevates the experience.
  • 1 cup Crushed Pineapple Fresh chopped pineapple is a lovely substitute.
  • 1 tbsp Lemon Juice Lime juice adds a fun twist.
For the Pineapple Filling
  • 1 tbsp Corn Starch Arrowroot starch can be used instead.
For the Frosting
  • 4 cups Confectioners' Sugar Powdered erythritol provides a low-calorie alternative.
  • 1 tbsp Pure Vanilla Extract Opt for pure for the best taste.
  • a few drops Yellow Food Coloring or Icing Gel Optional for a more natural look.

Equipment

  • Muffin pan
  • Electric mixer
  • Mixing bowls
  • Saucepan
  • piping bag
  • measuring cups
  • measuring spoons

Method
 

Dole Whip Cupcakes Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with 24 cupcake liners.
  2. Cream together softened unsalted butter and granulated sugar using an electric mixer for about 3-5 minutes until light and fluffy.
  3. Add eggs, milk, and pineapple juice and mix well.
  4. In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until evenly combined.
  5. Gradually add the dry mixture to the wet ingredients and stir gently until just combined.
  6. Fold in crushed pineapple gently.
  7. Fill cupcake liners about two-thirds full and bake for 14-16 minutes.
  8. Let cool in the pan for 5 minutes, then transfer to a wire rack.
  9. In a saucepan, combine corn starch, crushed pineapple, and remaining pineapple juice and bring to a gentle boil, stirring constantly until thickened.
  10. Combine room-temperature butter, pineapple juice, and pure vanilla extract in a bowl. Gradually add confectioners' sugar until desired consistency is reached.
  11. Once cupcakes are cooled, remove the center and fill with pineapple filling, then top with Dole Whip frosting.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 32gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 150IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Store in the fridge for up to 3 days or freeze for up to 2 months wrapped individually.

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