These dreamy Dole Whip-inspired cupcakes bring the classic Disney treat to your kitchen! Boxed cupcakes get a pineapple twist, topped with a fluffy homemade pineapple buttercream with marshmallow creme for that signature creamy texture! These use no yellow dye or artificial pineapple, just the fruit itself, for a sweet and refreshing summer party dessert.
These look so fancy and taste even fancier, but are so easy to make too - try topping them with mini pineapple slices and even maraschino cherries. Guests will head towards them on repeat!
Dole Whip Cupcakes Servings: 12 to 18 cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
You will need
• 1 (13.25-oz) box yellow cake mix (plus eggs and vegetable oil as listed on the box)
• 1¼ cups pineapple juice, divided
• 1 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 3¼ cups confectioners’ sugar
• ½ cup marshmallow fluff
• Optional: fresh pineapple, maraschino cherries, or umbrella toothpicks for garnish
To begin, preheat the oven to 350°F and line a muffin tin with cupcake liners. Prepare the cake mix according to package instructions, replacing the water with pineapple juice at a 1:1 ratio.
Bake according to package directions.
Let cupcakes cool completely before frosting.
In a large bowl, beat the softened butter for 1 minute until smooth and creamy using a hand mixer or stand mixer.
Add the marshmallow fluff and beat until fully combined.
Add half of the confectioners’ sugar and beat on low speed until incorporated.
Add in remaining ¼ cup pineapple juice and the vanilla extract, then beat until smooth.
Add the remaining confectioners’ sugar and beat until light and fluffy, about 2 to 3 minutes. Adjust frosting consistency as needed (see notes!).
Transfer frosting to a piping bag and pipe onto cooled cupcakes.
Garnish with fresh pineapple or desired toppings, if using.
Tips and tricks! • If frosting is too soft, add more confectioners’ sugar 2 tbsp at a time.
• If frosting is too thick, add pineapple juice 2 tsp at a time.
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