Pineapple Dole Whip Cupcake Recipe

Dole Whip Cupcakes

These delicious Dole Whip cupcakes will have you singing... "In the tiki tiki tiki tiki tiki room..." Enjoy a piece of Disneyland at home! 
Course Dessert
Cuisine American
Keyword dole whip, pineapple, Pineapple Dole Whip Cupcakes
Prep Time 10 minutes
Cook Time 25 minutes
Cool 10 minutes
Total Time 35 minutes
Servings 12 cupcakes
Calories 573kcal
Author Becca Ludlum


Pineapple Dole Whip Cupcake Ingredients

  • ½ cup unsalted butter softened to room temperature
  • 2 egg whites
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ¾ cup buttermilk
  • 1.5 cups sugar
  • 1 teaspoon vanilla
  • 1 tablespoon pineapple extract

Pineapple Dole Whip Frosting Ingredients

  • 1 cup butter room temperature
  • 4 cups Powdered sugar
  • 4 tablespoons heavy whipping cream
  • 1 teaspoon pineapple extract

small pineapple wedges for garnish


    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.
    • Beat butter on high speed for 30 seconds.
    • Add sugar, vanilla, and pineapple extract to the butter until well combined.
    • Add the two egg whites one at a time, and mix after each.
    • Add the two eggs one at a time, and mix after each.
    • 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.
    • 10. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
    • 11. 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.
    • Add powdered sugar slowly, about ½ cup at a time.
    • Cream both 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.



    Calories: 573kcal | Carbohydrates: 82g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 97mg | Sodium: 294mg | Potassium: 103mg | Fiber: 1g | Sugar: 65g | Vitamin A: 845IU | Vitamin C: 0.8mg | Calcium: 49mg | Iron: 1.2mg