By Cake, Theme Park

While visiting Disney World in March, I had my first Dole Whip, which is a little surprising given the number of times I’ve been to a Disney Park. It was sweet, delicious, and refreshing and it made me wonder why I had gone so long without trying one. This recent heat wave had me thinking about that Dole Whip and so I whipped up a batch of Dole Whip inspired cupcakes. These pineapple cupcakes are a perfect way to have a taste of Disney at home!

Dole Whip Cupcake with Mickey Straw in front of a pineapple

Although they’re not as cold as a real Dole Whip, these cupcakes are still refreshing. Filled with crushed pineapple, the cake moist and light and the pineapple frosting adds a nice sweetness. To give it a little extra punch of pineapple, just add a fresh slice to the top!

Close up picture of a dole whip cupcake with a Mickey straw sitting on top of a pineapple.

While the frosting was naturally yellowish, I decided to add a couple drops of food coloring to get the perfect yellow.  I used a star tip to create the typical Dole Whip swirl, and when I saw these adorable Mickey and Minnie Mouse paper straws, I knew they would be the perfect touch!

Enjoy!

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Dole Whip Cupcakes

A refreshing twist on the classic Dole Whip!

Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 cupcakes

Ingredients

Pineapple Cupcakes

  • 1 ⅔ cups all purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ½ cup unsalted butter, softened
  • ¼ cup light brown sugar, packed
  • ½ cup granulated sugar
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 8 oz crushed pineapple, undrained

Pineapple Frosting

  • 1 cup butter, softened
  • ¼ cup pineapple juice
  • 1 tsp. vanilla extract
  • 4 cups powdered sugar
  • yellow food coloring

Instructions

Cupcakes

  1. Preheat oven to 350 F. Line muffin pan with cupcake liners.
  2. Combine flour, baking powder, and salt. Stir with whisk and set aside.
  3. In a separate bowl, beat butter on medium speed until creamy. Add the sugar and beat to combine (about 3 minutes).
  4. Add vanilla to butter mixture and beat on low. Add eggs one at a time, mixing well after each addition.
  5. Beat in crushed pineapple. Add the flour, mixing just until combined.
  6. Divide batter into prepared muffin pan. Bake for 15-20 minutes or until a toothpick inserted comes out clean.
  7. Cool in pan for 5 minutes before transferring to a wire rack. Cool completely before frosting.

Frosting

  1. Combine butter, 2 cups of powdered sugar, vanilla, and pineapple juice. Beat until smooth.
  2. Add remaining 2 cups of powdered sugar and beat until fluffy.
  3. If desired, add a few drops of yellow food coloring.
  4. Using a star tip, pipe frosting onto cooled cupcakes. Garnish cupcakes with slices of fresh pineapple and Mickey straw.

Recipe Notes

Cupcakes adapted from Baked by an Introvert

Dole WhipPineapple