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An image of funfetti whoopie pies stacked on a pink cake stand.
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4.94 from 15 votes

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!
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 12 -14 servings
Calories: 573kcal
Author: Amy Nash

Ingredients

Cake

  • 2 ½ cups all-purpose flour
  • 1 ¼ teaspoons baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup salted butter softened
  • 1 egg
  • 2 teaspoons vanilla extract
  • ¾ cup buttermilk
  • ½ cup rainbow sprinkles jimmies, not nonpareils

Frosting

  • 1 cup salted butter softened
  • 4 cups powdered sugar
  • 1 teaspoons vanilla
  • ¼ teaspoon almond extract optional
  • ¼ teaspoon coconut extract optional
  • ½ teaspoon salt
  • 2-4 Tablespoons heavy cream or milk

Instructions

  • 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.

Notes

  • If you do not have buttermilk, you can make your own by mixing 1 tablespoon of lemon juice or vinegar with ¾ 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