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pineapple buttercream frosting

Cupcakes with Pineapple Buttercream Frosting

Delicious recipe for Dole Whip inspired cupcakes with pineapple buttercream frosting.

Course Dessert
Cuisine American
Keyword cupcakes, dessert, gluten free, summer
Prep Time 10 minutes
Cook Time 25 minutes
Cool 30 minutes
Total Time 1 hour 5 minutes
Servings 12 People
Calories 500 kcal


  • 1 box Yellow Cake Mix*
  • 1 Cup Crushed Pineapple optional
  • 1 Cup Butter softened
  • 4 Cups Confectioners Sugar
  • 1/4 Cup Pineapple Juice
  • 1 1/4 tsp Vanilla Extract


  1. Preheat your oven to 350°. Prepare your muffin tin with cooking spray or muffin liners and set aside. Set your butter for the frosting on the counter to begin softening.

  2. Prepare your boxed cake mix according to the box instructions. You may add 1 cup of crushed pineapple to the mix, if you choose.

  3. Fill your muffin tin with the cake mix and bake according to the box instructions. Mine took about 25 minutes.

Pineapple Buttercream frosting

  1. Using your stand mixer (or hand mixer), beat the butter until it is nice and creamy. Do not skip this step! This will insure there are no lumps in your frosting!

  2. Now add the pineapple juice, vanilla extract and half of the confectioners sugar. Mix well.

  3. Add in the remaining confectioners sugar. Mix well. If your frosting is not to the consistency that you would prefer, add a teaspoon or two of pineapple juice.

  4. Put the prepared pineapple buttercream frosting in your piping bag and frost the cooled cupcakes!

Recipe Notes

*I used the Krusteaz Gluten Free Yellow Cake mix.