How did you celebrate Dole Whip Day on July 20th?

Dole Whip Cupcake

We spent Dole Whip Day in the parks (of course), with one thing on our mind: Dole Whip. In the past, we’ve enjoyed TONS of  Dole Whip-inspired treats. One of our absolute favorite Dole Whip Snacks, though, is the Dole Whip Cupcake — and y’all, Disney just released the recipe so that we can make it at home! Oh, happy day!

We will warn you, though. This recipe requires a little bit of patience. The Dole Whip mousse has to sit in the refrigerator for at least four hours, so you’ll need to plan that part of the recipe ahead. But here’s how to make Dole Whip Cupcakes at home:

Pineapple Cupcakes Inspired by Dole Whip

From Contempo Cafe at Disney’s Contemporary Resort

Makes 12 cupcakes

Pineapple Mousse

• 1/2 cup heavy whipping cream
• 1/3 cup whole milk
• 3 tablespoons pineapple-flavored powdered gelatin

Instructions:

1. Whip heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Set aside.
2. Heat milk in a small saucepan over medium heat until very hot but not boiling. Whisk in gelatin and stir until dissolved. Remove from heat and cool for 10 minutes.
3. Fold gelatin mixture into whipped cream until fully incorporated.
4. Refrigerate for at least 4 hours, up to 2 days.

Mousse inside cupcake

Pineapple Buttercream

• 1 tablespoon pineapple juice
• 3 tablespoons pineapple-flavored powdered gelatin
• 1/2 cup vegetable shortening
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons whole milk

Instructions:

1. Combine pineapple juice and gelatin in small bowl, stirring until gelatin is dissolved. Set aside.
2. Cream shortening and softened butter in the bowl of an electric mixer fitted with a paddle attachment until fluffy.
3. Add gelatin mixture and beat on medium speed until fully incorporated.
4. Add powdered sugar, one cup at a time, and beat on low speed until fully mixed. Increase to medium speed and beat, scraping side of bowl as needed, until frosting is stiff.
5. Add milk, one teaspoon at a time, until buttercream is light and fluffy.
6. Divide buttercream in half and store in two airtight containers until ready to use.

It’s pretty

Cupcakes

• 12 vanilla cupcakes, from a favorite recipe or box mix
• Yellow food coloring
• Orange food coloring
• 12 maraschino cherries

Instructions:

1. Using a 1-inch cookie cutter or apple corer, cut a hole about 2/3 of the way down the center of each cupcake. Fill with reserved pineapple mousse. Using an offset spatula, remove any excess mousse from the top of the cupcake.
2. Add a few drops of yellow and orange food coloring to one of the reserved pineapple buttercream containers until desired shade of yellow is achieved.
3. Place white buttercream in a piping bag fitted with a star tip. Spoon yellow buttercream in a second piping bag fitted with a star tip of the same size.
4. Pipe buttercream on cupcakes, alternating between yellow and white to create a soft-serve swirl look. Top with maraschino cherry.

Enjoy Dole Whip Cupcakes every day now if you want! Happy baking!

Have you checked out our line of fun graphic tees to wear on your trip? We’ve designed some for the whole family – from infants to adults! We even have a design celebrating Dole Whip!

All about that Pineapple Whip

Click here to check them out!

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Have you made these cupcakes? Let us know what you thought about the recipe in the comments!