Funfetti Whoopie Pies
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!
Servings: 12 -14 servings
Ingredients
Cake
- 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 large egg
- 2 teaspoons vanilla extract
- 3/4 cup buttermilk
- 1/2 cup rainbow sprinkles jimmies, not nonpareils
Frosting
- 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
Instructions
- Preheat oven to 375°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk the flour, baking soda, and salt until combined.2 1/2 cups all-purpose flour, 1 1/4 teaspoons baking soda, 1/4 teaspoon salt
- 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.1 cup granulated sugar, 1/2 cup salted butter, 1 large egg, 2 teaspoons vanilla extract
- 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.3/4 cup buttermilk, 1/2 cup 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.1 cup salted butter, 4 cups powdered sugar, 1 teaspoons vanilla, 1/4 teaspoon almond extract, 1/4 teaspoon coconut extract, 1/2 teaspoon salt, 2-4 Tablespoons heavy cream or milk
- 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.
Notes
- 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.
Nutrition
Calories: 573kcal | Carbohydrates: 84g | Protein: 4g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 485mg | Potassium: 65mg | Fiber: 1g | Sugar: 63g | Vitamin A: 790IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
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