Dole Whip Cupcakes – A Tropical Dessert Everyone Will Love

If you love the iconic pineapple soft serve from Disney parks, these Dole Whip Cupcakes are about to become your new favorite dessert. Light, fluffy yellow cupcakes infused with pineapple juice and topped with a creamy, dreamy frosting capture that sweet, tropical flavor in every bite. It’s like bringing a little bit of vacation magic right into your kitchen.

These cupcakes are perfect for spring and summer gatherings, birthdays, or anytime you want a dessert that feels fun and refreshing. The pineapple juice adds a bright, fruity twist to the cake, while the marshmallow fluff frosting creates a smooth, airy texture that pairs beautifully with the citrusy flavor. Together, they create a cupcake that’s both nostalgic and unique.

Best of all, these Dole Whip Cupcakes are simple to make using a boxed cake mix as a base, making them approachable for bakers of any skill level. Whether you’re hosting a party or just craving something sweet and tropical, these cupcakes are guaranteed to bring sunshine to your dessert table.

More Dole Whip Recipes:

Disney Copycat Dole Whip: This Dole Whip makes a great summertime treat- keeps you cool and refreshed. It only takes 5 ingredients! Make some for the kids then add some adult spirits to it and enjoy it even more!

Strawberry Dole Whip: Making your own Dole Whip at home is a fun and affordable way to enjoy this tasty treat. With just a few simple ingredients and a blender, you can create a refreshing dessert that is perfect for hot summer days.

Ingredients:

• 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

Directions:

1. Preheat the oven to 350°F and line a muffin tin with cupcake liners.
2. Prepare the cake mix according to package instructions, replacing the water with pineapple juice at a 1:1 ratio.
3. Bake according to package directions. Let cupcakes cool completely before frosting.
4. In a large bowl, beat the softened butter for 1 minute until smooth and creamy using a hand mixer or stand mixer.
5. Add the marshmallow fluff and beat until fully combined.
6. Add half of the confectioners’ sugar and beat on low speed until incorporated.
7. Add in the remaining ¼ cup of pineapple juice and the vanilla extract, then beat until smooth.
8. Add the remaining confectioners’ sugar and beat until light and fluffy, about 2 to 3 minutes.
9. Adjust frosting consistency as needed (see notes!).
10. Transfer frosting to a piping bag and pipe onto cooled cupcakes.
11. Garnish with fresh pineapple or desired toppings, if using.

Notes:

• If the frosting is too soft, add more confectioners’ sugar 2 tbsp at a time
• If the frosting is too thick, add pineapple juice 2 tsp at a time

Serving Suggestions

Serve these cupcakes chilled or at room temperature for the best flavor and texture. For a fun tropical presentation, top each cupcake with a small piece of fresh pineapple, a maraschino cherry, or even a mini umbrella toothpick. They’re perfect for summer parties, luaus, birthdays, or as a bright addition to dessert trays. Pair with lemonade or a fruity drink for the ultimate refreshing treat.

Print the Recipe:

Easy Dole Whip Cupcakes

Yield: 12-18

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

These Dole Whip Cupcakes are light, fluffy, and full of pineapple flavor with a creamy marshmallow frosting. A fun tropical dessert perfect for any occasion.

Print

Ingredients

• 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

Instructions

1. Preheat the oven to 350°F and line a muffin tin with cupcake liners.
2. Prepare the cake mix according to package instructions, replacing the water with pineapple juice at a 1:1 ratio.
3. Bake according to package directions. Let cupcakes cool completely before frosting.
4. In a large bowl, beat the softened butter for 1 minute until smooth and creamy using a hand mixer or stand mixer.
5. Add the marshmallow fluff and beat until fully combined.
6. Add half of the confectioners’ sugar and beat on low speed until incorporated.
7. Add in the remaining ¼ cup of pineapple juice and the vanilla extract, then beat until smooth.
8. Add the remaining confectioners’ sugar and beat until light and fluffy, about 2 to 3 minutes.
9. Adjust frosting consistency as needed (see notes!).
10. Transfer frosting to a piping bag and pipe onto cooled cupcakes.
11. Garnish with fresh pineapple or desired toppings, if using.

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