Hi friends! Today’s recipe combines my love for Dole Whip and cupcakes! If you’ve ever had the delicious tropical treat from Disneyland, then you know just how delicious these cupcakes are going to be. If you haven’t had a Dole Whip, you’re missing out on quite the treat. Dole Whip is a pineapple-flavored soft-serve frozen dessert that just so happens to be vegan!
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With my time being quickly taken by a 4 month old, I decided to use a boxed cake mix. I know I know, but it saved so much time, and still tasted just as delicious. The brand I used is Foodstirs which is free of junk and you’re able to substitute ingredients to make vegan which is what I did with these cupcakes. I did manage to make the frosting from scratch, so give me some credit.
To Make The Dole Whip Cupcakes
- 1 box of Foodstirs Simply Sweet vanilla cake mix
- 9 Tablespoons vegan butter
- 3/4 Cup Crushed pineapple in juice
- Ground flax seeds
Follow all of the Foodstirs directions. To make vegan, you will need to replace the eggs with 1 tbsp ground flaxseeds mixed in 2.5 tsp hot water. Use vegan butter instead of regular butter and replace the milk and yogurt with crushed pineapple in juice.
To Make The Dole Whip Frosting
- 5 cups powdered sugar
- 5 teaspoons pineapple juice
- 1 cup vegan butter
- 1 teaspoon vanilla extract
- Yellow (plant-based) food coloring
In an electric mixer, blend together pineapple juice, vegan butter, and vanilla. Slowly add powdered sugar. If the frosting is too runny, add more sugar, if it’s too dry, add a bit more pineapple juice.
- Cocktail umbrellas
- Paper straws (cut)
- Maraschino cherries (rinsed and dried)