Dole Whip Cupcakes With Pineapple Filling Recipe
Bake Dole Whip Cupcakes With Pineapple Filling Recipe: pineapple-filled cupcakes topped with airy Dole Whip whipped cream.
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup pineapple juice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup crushed pineapple, drained
- 1/4 cup sugar
- 1 tbsp cornstarch
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Pineapple slices (optional)
Instructions
Step 1: Preheat the oven and prepare the pan
Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with pale yellow or plain liners. Lining the pan and preheating ensures even rising and consistent bake time — a small step that protects the delicate crumb and gives you perfectly separated cupcakes after baking.
Step 2: Cream butter and sugar
In a mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light, pale, and fluffy. Use a paddle or hand mixer on medium speed; you want an aerated, ribbon-like texture that will trap air and deliver a tender cupcake crumb.
Step 3: Incorporate the eggs
Add the two large eggs one at a time, beating well after each addition so the batter remains smooth and homogenous. Scrape the bowl down between additions so there are no streaks of unincorporated butter or sugar.
Step 4: Add vanilla
Mix in the vanilla extract until fragrant and evenly distributed; this small addition rounds out the tropical pineapple notes that will follow.
Step 5: Whisk dry ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. This ensures even leavening and prevents pockets of salt or rising agent in individual cupcakes.
Step 6: Combine dry and wet with pineapple juice
Gradually add the dry ingredients to the butter–egg mixture, alternating with pineapple juice, beginning and ending with the dry ingredients. Mix only until just combined — the batter should be smooth, slightly thick, and pale yellow with small air pockets and a glossy sheen from the butter and juice.
Step 7: Portion the batter into liners
Spoon or pipe the batter into the prepared liners, filling each about two-thirds full so there’s room for rise and a little dome. Wipe any drips from the pan rim for neatness.
Step 8: Bake until set
Bake for 18–22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be springy and lightly golden at the edges.
Step 9: Prepare the pineapple filling
While the cupcakes bake, combine the drained crushed pineapple, sugar, and cornstarch in a small saucepan. The cornstarch will thicken the fruit into a glossy, jam-like filling that won’t make the cupcakes soggy.
Step 10: Cook the filling and cool
Cook over medium heat, stirring constantly until the mixture thickens to a spreadable, translucent jam. Remove from heat and let it cool to room temperature — it should be thick enough to hold shape when spooned into the cupcake centers.
Step 11: Make the whipped topping
Chill your mixing bowl briefly, then beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. The whipped topping should be creamy, dense enough to hold tall swirls, and have a clean, slightly tangy finish.
Step 12: Core and fill the cupcakes
Once the cupcakes have cooled, use a small knife or cupcake corer to cut a neat hole in the center of each cake and spoon or pipe the cooled pineapple filling into the cavity so the filling sits flush with the crumb.
Step 13: Pipe the whipped Dole-whip swirl
Top each filled cupcake with a generous swirl of the whipped topping, piping tall, textured peaks that mimic the airy, soft-serve Dole Whip — aim for a smooth exterior with distinct ridges from the piping tip.
Step 14: Garnish
Finish each cupcake with an optional small triangular pineapple slice or a tiny tropical leaf for a bright, fresh accent. A light sprinkle of finely grated zest or a dusting of powdered sugar is optional but delightful.
Step 15: Serve and enjoy
Arrange the cupcakes on a simple serving plate and enjoy immediately, or chill briefly to firm the topping. The contrast of moist, pineapple-filled crumb and the cool, pillowy whipped swirl is the point of joy here.
Notes
- Drain the crushed pineapple well to prevent a soggy cupcake.
- Chill the mixing bowl before whipping cream to get stiff peaks.
- Pipe the whipped topping just before serving for the best presentation.
- Freeze unfrosted cupcakes for up to 1 month; add topping after thawing.
- Use room temperature eggs for a more even batter.