DOLE Whip Pineapple Cupcakes Recipe From Contemporary Resort

Celebrate DOLE Whip Day with Pineapple Cupcakes inspired by the iconic soft-serve from Disney's Contemporary Resort. Filled with pineapple mousse and topped with a yellow-and-white buttercream swirl, these cupcakes capture the look and flavor of the classic Disney treat.

Bring DOLE Whip Day magic into your kitchen with these Pineapple Cupcakes inspired by the legendary soft-serve, a recipe from Disney's Contemporary Resort at Walt Disney World. Disney chefs created a delicious pineapple mousse-filled cupcake topped with pineapple buttercream in a yellow-and-white swirl that mimics the classic DOLE Whip look, then finished with a maraschino cherry.

Disney's Contemporary Resort, the iconic A-frame monorail hotel that opened alongside Magic Kingdom in 1971, has been one of Walt Disney World's most recognizable silhouettes for decades. Its culinary team regularly contributes creative recipes to the Disney Eats program, and this cupcake riffs on a park treat first introduced at Magic Kingdom's Aloha Isle in 1984.

Ingredients

• 12 prepared yellow cupcakes (from favorite recipe or box mix)
• Heavy cream
• Milk
• Gelatin (for mousse)
• Pineapple juice
• Gelatin (for buttercream)
• Shortening
• Softened butter
• Powdered sugar
• Milk (to loosen buttercream)
• Yellow food coloring
• Orange food coloring
• Maraschino cherries (for garnish)

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.
5. Combine pineapple juice and gelatin in small bowl, stirring until gelatin is dissolved. Set aside.
6. Cream shortening and softened butter in the bowl of an electric mixer fitted with a paddle attachment until fluffy.
7. Add gelatin mixture and beat on medium speed until fully incorporated.
8. 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.
9. Add milk, one teaspoon at a time, until buttercream is light and fluffy.
10. Divide buttercream in half and store in two airtight containers until ready to use.
11. Using a 1-inch cookie cutter or apple corer, cut 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.
12. 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.
13. 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.
14. Pipe buttercream on cupcakes, alternating between yellow and white to create a soft-serve swirl look. Top with maraschino cherry.

Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant's version.

What This Means for Disney Parks Fans

DOLE Whip remains one of the most iconic Disney Parks snacks, and recreating it in cupcake form is a clever way for fans to celebrate the frozen treat between park visits. If you have leftover pineapple mousse, it doubles as a fruit dip with graham crackers, making the recipe a fun weekend baking project that stretches well beyond a single batch of cupcakes.