Description
Delightfully fun whoopie pies made with vibrant Easter sprinkles and a creamy filling, perfect for spring celebrations.
Ingredients
Scale
- 1 Box French Vanilla Cake Mix
- 1 Large Egg
- 1/2 Cup Unsalted Sweet Cream Butter, softened
- 3 Cups Easter Sprinkles (divided)
- 1/2 Cup Unsalted Sweet Cream Butter, softened (for frosting)
- 2 1/2 Cups Powdered Sugar
- 1 Teaspoon Pure Vanilla Extract
- 2 Tablespoons Heavy Whipping Cream
- Pink Gel Food Coloring
Instructions
- Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper or silicone baking mats.
- Combine the cake mix, egg, and 1/2 cup of softened butter in a standing mixer with a whisk attachment. Beat until a soft dough forms.
- Mix in 1 cup of sprinkles until they are evenly distributed throughout the dough.
- Scoop out the dough using a small cookie scoop and roll it into a ball.
- Roll each dough ball in the remaining 2 cups of sprinkles until completely coated.
- Place the dough balls onto the prepared cookie sheets, leaving space in between, and bake for 10-12 minutes.
- Allow them to cool completely on a wire rack.
- Beat the second 1/2 cup of butter with powdered sugar, vanilla, heavy cream, and pink gel food coloring until creamy and it holds a peak.
- Scoop the frosting into a piping bag and pair the whoopie pie cookies to make sandwiches, piping frosting onto the bottom of one cookie and pressing the top cookie gently onto the frosting to secure.
Notes
To keep your whoopie pies fresh, store in an airtight container at room temperature for a few days, in the refrigerator for up to a week, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg