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If you’re like me and dream of Disneyland for the food, you might need these Pineapple Dole Whip cupcakes. While you can’t easily bring home a Dole Whip, you can definitely enjoy these delicious pineapple cupcakes!
Whether you’re making these delicious pineapple cupcakes for a birthday party or just for yourself, you’re going to love the flavor of these! They’re the perfect amount of sweet and the cupcakes are light and fluffy.
What is a Dole Whip?
A traditional Dole Whip is made from non-dairy pineapple soft serve and pineapple juice, and is one of the most popular treats at Disneyland. They’re served outside of the Enchanted Tiki Room and the line is often one of the longest out of any food line in the park.
These Dole Whip cupcakes are perfect for filling in that sad pineapple void when you’re not spending your day riding rides and eating treats at the parks.
Before we get to the recipe, I’ve got to ask if you’ve got your Dole Whip Mickey Ears on!
Dole Whip Cupcake Ingredients
- unsalted butter, softened to room temperature (this is important because it mixes so much better when it’s soft and not microwaved and melted)
- egg whites
- eggs
- flour
- baking powder
- salt
- baking soda
- buttermilk (if you don’t have buttermilk, you can easily make it using this recipe)
- sugar
- vanilla
- pineapple extract
Pineapple Dole Whip Cupcake Directions
- Preheat oven to 350 degrees.
- Line a cupcake pan with 12 paper liners, or grease each cupcake well. I love to use colorful cupcake liners!
- To make the cake, mix or sift together flour, baking powder, salt, and baking soda in a bowl.
- Beat butter on high speed for 30 seconds.
- Add sugar, vanilla, and pineapple extract to the butter, and mix until well combined.
- Add the two egg whites one at a time, and mix after each (on medium speed).
- Add the two eggs one at a time, and mix after each. This one at a time business is going to help you get fluffy cupcakes.
- Add 1/3 of the flour mixture to the egg mixture, then add 1/4C of the buttermilk while mixing on low speed. Repeat this process until all ingredients are used.
- Scoop the batter into the paper cupcake liners until 2/3 filled.
- Bake at 350 degrees for 20-25 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
- Cool for 10 minutes in the pan, then carefully move to a wire rack.
- Frost cooled cupcakes before serving. You can use a pastry bag or a knife for this!
I’ve always wanted to add crushed pineapple to these cupcakes, but haven’t yet–if you do, you’ll have to let me know how delicious they are!
Frosting Ingredients
- butter
- sugar
- heavy whipping cream
- pineapple extract
- small pineapple wedges for garnish
Pineapple Dole Whip Frosting Directions
- Beat butter until fluffy.
- Add powdered sugar slowly, about 1/2 cup at a time.
- Cream both ingredients together until light and fluffy. Add whipping cream.
- If the frosting is not soft enough, slowly add a little bit more whipping cream and keep mixing.
- Mix the pineapple extract with the butter and sugar mixture.
- If the frosting can hold a stiff peak, it’s ready! Test this by pulling your mixer attachment out of the frosting. If there’s a peak formed where you pulled it out, your frosting is done.
- Frost your cupcakes after they’re completely cooled.
- Garnish with a small pineapple wedge, if you’d like.
Close your eyes, take a bite, and sing the song…
Dole Whip Cupcakes
Ingredients
Pineapple Dole Whip Cupcake Ingredients
- 2 cups flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- ½ cup unsalted butter softened to room temperature
- 1.5 cups sugar
- 1 tsp vanilla
- 1 tbsp pineapple extract
- 2 egg whites
- 2 eggs
- ¾ cup buttermilk
Pineapple Dole Whip Frosting Ingredients
- 1 cup butter room temperature
- 4 cups powdered sugar
- 4 tbsp heavy whipping cream
- 1 tsp pineapple extract
small pineapple wedges for garnish
Instructions
Pineapple Dole Whip Cupcake Directions
- Preheat oven to 350 degrees.
- Line a cupcake pan with 12 paper liners.
- Sift together flour, baking powder, salt, and baking soda in a bowl. 2 cups flour 1 tsp baking powder ½ tsp salt ¼ tsp baking soda
- Beat butter on high speed for 30 seconds. ½ cup unsalted butter
- Add sugar, vanilla, and pineapple extract to the butter until well combined. 1.5 cups sugar 1 tsp vanilla 1 tbsp pineapple extract
- Add the two egg whites one at a time, and mix after each. 2 egg whites
- Add the two eggs one at a time, and mix after each. 2 eggs
- Add 1/3 of the flour mixture to the egg mixture, then add 1/4C of the buttermilk while mixing on low speed. Repeat this process until all ingredients are used. ¾ cup buttermilk
- Scoop the batter into the paper cupcake liners until 2/3 filled.
- Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
- Cool for 10 minutes in the pan, then move to a wire rack until fully cooled before frosting.
Pineapple Dole Whip Frosting Directions
- Beat butter until fluffy. 1 cup butter
- Add powdered sugar slowly, about ½ cup at a time. 4 cups powdered sugar
- Cream both together until light and fluffy. Add whipping cream. 4 tbsp heavy whipping cream
- If the frosting is not soft enough, slowly add a little bit more whipping cream and keep mixing.
- Mix the pineapple extract with the butter and sugar mixture. 1 tsp pineapple extract
- If the frosting can hold a stiff peak, it’s ready!
- Test this by pulling your mixer attachment out of the frosting. If there’s a peak formed where you pulled it out, your frosting is done.
- Frost your cupcakes after they’re completely cooled.
- Garnish with a small pineapple wedge, if you’d like.
Video
Nutrition
Make This Recipe?
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Wait, when do I add the whipping cream to the frosting?
Sorry! Just added it in there–after you mix the butter and powdered sugar ;)
Becca, I love your site.Thank you for great recip8.
Thank you Yvette!! <3