Bring some Disney Sunshine to your day with Dole Whip Cupcakes!


For some of us, it’s still not really too warm outside! Making Dole Whip Cupcakes might be a good way to bring some warmth and sunshine into your home. If you are missing Disney, and love Dole Whips, then this could be the recipe for you!

For the Cupcakes (recipe courtesy of Martha Stewart Online:
1 1/2 cups AP Flour
1 1/2 cups cake flour
2 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter, softened
1 3/4 cups granulated sugar
4 eggs
1 1/4 cups whole milk

For Pineapple Glaze:
One can pineapple

Sift all of the dry ingredients together. Set aside. Cream sugar and butter together until light and fluffy. Add in eggs, one at a time. Add 2/3 flour mixture to wet ingredients and mix just until almost combined. Add in the milk. Add in the remaining flour mixture and mix until combined.

Bake at 350 degrees for about 20 minutes, or until cupcakes spring back to the touch.

For the Pineapple Puree:

Place 3-4 cups of fresh pineapple in blender with two tablespoons of water. Set blender to puree setting and puree until fully smooth. Pour through a sieve before using.

For the Pineapple Curd:
-1 cup fresh pineapple puree
-2 egg yolks
-1/3 cup granulated sugar
-2 tsp corn starch
-2 tbsp unsalted butter

Combine puree, yolks, sugar, and corn starch in a small saucepan over medium heat. Whisk continually until mixture thickens. Remove from heat and add butter. Whisk until combined. Pour mixture through a fine mesh sieve and place in fridge to cool.

For the French Buttercream
-1 cup sugar
-1/3 cup water
-2 eggs
-3 1/2 sticks unsalted butter
-1 tsp vanilla extract
-1/4 cup pineapple puree

Place eggs in mixer and mix with whisk attachment until foamy. Meanwhile, place water and sugar in a small sauce pan over medium heat, stirring. Continue boiling until mixture reaches 240 degrees on a candy thermometer. Pour hot syrup into eggs as mixer is running. Make sure to pour slowly and aim for the center of the bowl. Continue whipping until mixture is fully cooled. Add butter a piece at a time, mixing well after each addition. Once butter is all added, switch to a paddle attachment and beat for another 2 minutes or so.

To Assemble:
Once cupcakes are cooled, core out the center of each one.
Next, brush a light coating of pineapple juice from canned pineapple onto the top of each cupcake. Or, if you have more time, you can create a simple syrup from fresh juice and sugar. Using a pastry bag, fill the center of each cupcake with pineapple curd. Once all cupcakes are filled, frost each one with pineapple buttercream using a pastry bag fitted with a large star tip. Garnish with a maraschino cherry umbrella spear.

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Michele Atwood is the Owner/Editor of The Main Street Mouse and it’s subsidiaries and author of the books “Moving to Main Street U.S.A.” “How Many Sleeps Till Disney?” and “How Many Sleeps Till Disneyland?” Michele also contributes Disney news to the Joe Kelley Morning Show on 107.3 WDBO in Orlando. She and her family made the move from Michigan to the Orlando area to pursue their Disney dreams. Michele is a life long Disney fan, and has two sons who have followed suit, each going on their first Disney trip before their first birthday’s. Part of the goal Michele has for The Main Street Mouse is not only to keep members informed, but to create somewhat of a Disney Family by relating to others through personal experiences and opinions. Also, Michele is making it a priority to share stories of inspiration and hope to other Disney Fans in an effort to share the Magic and hopefully make a difference in the lives of others. ~ I enjoy writing personal perspective blogs, doing TMSM Meet Ups for our readers, and keeping the constant interaction going with others, sharing the Disney Magic to people when they can’t be at their Happy Place.

Michele has 5802 posts and counting. See all posts by Michele


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