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Loaded with sprinkles and filled with creamy, rich vanilla frosting, these Funfetti Whoopie Pies are a tasty handheld dessert that is a hybrid cookie-cupcake creation!
Funfetti whoopie pies are a colorful and delicious treat that will have you feeling like you’re eating a miniature birthday cake in every bite. With the fun and festive sprinkles, these whoopie pies are just as perfect for any birthday party as they are for an every day treat at home on the couch in your pajamas!
We are BIG fans of homemade funfetti cake and funfetti cupcakes, so it only makes sense that I would make a whoopie pie version of one of our favorite desserts! If you love whoopie pies, be sure to check out my red velvet whoopie pies as well!
These funfetti whoopie pies are the perfect dessert for a party because they freeze really well, so you can make them far in advance (up to 1 month!) and then just let them thaw before serving.
I made dozens and dozens of whoopie pies to freeze and take to a church-run Girls’ Camp up in the mountains this year, and of all the varieties I came up with, these darling funfetti ones were my absolute favorite!
They are oversized and over the top with sprinkles galore and the best vanilla buttercream frosting ever sandwiched on the inside of each cookie. If I’m being perfectly honest, I’m not even a huge sprinkles fan, and I’m obsessed with these!
Is a whoopie pie a cake or a cookie?
It’s actually sort of a cross between the two. Think of the soft sponge tops of a cupcake or the soft, chewy texture of a good cookie. A whoopie pie is like both of these things at once. But made even better because it’s given a creamy filling sandwiched between two of these cookies.
They transport really well and make great lunchbox treats because the frosting doesn’t get all over the place like with cupcakes.
How do you make a whoopie pie?
- Preheat your oven to 375 degrees and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt until combined.
- In the bowl of a stand mixer, beat the butter and sugar for 2-3 minutes using the paddle attachment until it’s light. Add in an egg and the vanilla, and then beat again until combined.
- Alternate adding the flour mixture with the buttermilk, making sure to beat after each addition and scrape the sides of the bowl. Continue until just combined.
- Then the fun part! Gently stir in the rainbow sprinkles.
- Use a small scoop to drop the batter onto the parchment-lined baking sheets, spacing them about 2-3 inches apart. I maxed out at 10 per pan.
- Bake for 10 to 12 minutes, until they’re just done around the edges and the tops can bounce back when lightly touched.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to finish cooling completely.
- Prepare the frosting by beating the butter in a large bowl using an electric mixer until creamy and smooth, about 4 minutes. Mix in the powdered sugar 1 cup at a time on medium-low speed.
- Beat in the vanilla, almond extract, coconut extract, salt, and just enough cream to get a nice, smooth, pipeable consistency. Transfer the frosting to a piping bag fitted with a round tip or a large ziploc bag with one corner cut off.
- To assemble, pipe a layer of frosting onto the flat side of one cookie, then top with another cookie to make a whoopie pie.
- Roll the edges in additional sprinkles, if desired.
Tips for making funfetti whoopie pies
- Use the right sprinkles! You want jimmies, which are the little cylinders or rods, NOT nonpareils, which are the round tiny balls. Nonpareils bleed in the batter and will tint it funny colors. Although if you opt to roll the edges of your whoopie pies in sprinkles, any kind you like will work.
- Definitely choose to roll the edges of your whoopie pies in sprinkles. It’s such a cute presentation, and really boosts the funfetti appeal of these whoopie pies.
- A cookie scoop will help you make sure both halves of each whoopie pie are the same size and shape.
- Parchment paper is a must for these cookies. They set up softer than other cookies since they are practically just cupcake tops, and it’s much easier to remove them from parchment paper than from the pan.
- To freeze: If you want to freeze your whoopie pies, I’ve found that the best way is to lay them flat on a baking sheet once assembled and freeze that way, then after an hour or so you can stack them in rows on their sides with squares of wax paper between each cookie for longer term storage or transportation.
Should I refrigerate whoopie pies?
After filling your whoopie pies, storing them in an airtight container in your fridge can help them to remain nice and fresh. Or you can freeze them and store in freezer-safe ziploc bags for longer term storage.
More Fun Dessert Recipes Like This One
- S’mores Bars
- Irresistible Mississippi Mud Brownies
- Cookie Butter Rice Krispie Treats
- Homemade Banana Pudding
- Puppy Chow (aka Chex Mix Muddy Buddies)
- Old-Fashioned Sour Cream Doughnuts
- Easy Blackberry Turnovers
- Rocky Mountain Avalanche Bars
- Jolly Holiday Raspberry Rose Macarons
- Peanut Butter Blondies
- Copycat Waffle Love Liège Waffles
- 2 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup salted butter, softened
- 1 egg
- 2 teaspoons vanilla extract
- 3/4 cup buttermilk
- 1/2 cup rainbow sprinkles (jimmies, not nonpareils)
- 1 cup salted butter, softened
- 4 cups powdered sugar
- 1 teaspoons vanilla
- 1/4 teaspoon almond extract (optional)
- 1/4 teaspoon coconut extract (optional)
- 1/2 teaspoon salt
- 2-4 tablespoons heavy cream or milk
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk the flour, baking soda, and salt until combined.
- In the bowl of a stand mixer, beat the butter and sugar for 2-3 minutes using the paddle attachment until light. Add the egg and vanilla, then beat again.
- Alternate adding the flour mixture with the buttermilk, beating after each addition and scraping the sides of the bowl, just until combined. Gently stir in rainbow sprinkles.
- Use a small scoop to drop batter onto the parchment-lined baking sheets, spacing them 2-3 inches apart.
- Bake for 10 to 12 minutes, until just done around the edges and the tops bounce back when lightly touched. Cool on the baking sheet for 5 minutes before transferring the cookies to a wire cooling rack to cool completely.
- Prepare the Frosting: Beat the butter in a large bowl using an electric mixer until creamy and light, about 4 minutes. Add the powdered sugar, one cup at a time, mixing on medium-low speed to combine. Beat in the vanilla, almond extract, coconut extract, salt, and enough of the cream or milk to get a nice, pipeable consistency. Transfer to a piping bag fitted with a round tip.
- Assembly: Pipe a layer of frosting onto the flat side of one cookie, then top with another cookie to make a whoopie pie. Roll edges in additional sprinkles, if desired.
- Store in an airtight container for up to 1 week.
- If you do not have buttermilk, you can make your own by mixing 1 tablespoon of lemon juice or vinegar with 3/4 cup regular milk (whole milk preferably) and letting it sit for 5 minutes, then using in the recipe where buttermilk is called for.
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Amount Per Serving: Calories: 587Total Fat: 28gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 84mgSodium: 495mgCarbohydrates: 80gFiber: 1gSugar: 57gProtein: 5g