Funfetti Whoopie Pies

Man, oh man, have I got a treat for you. Funfetti Whoopie Pies. They’re those sweet little hand-held joy makers that just scream celebration, even if it’s a Tuesday night and your socks don’t match. What makes them special, you ask? Well, they’re like your wild aunt who’s always the life of the party — bright, colorful, a bit unpredictable. Why should you give them a whirl? Because life’s too short to eat boring desserts.

So, picture this: it’s a lazy Sunday afternoon, and my husband’s in his flannel pajamas (he swears they’re his thinking pants), and my little one is zooming cars over couch cushions. That’s when I whip up these beauties. Every time, without fail, they stop and watch, like I’m performing kitchen magic. Then, the warm smell drifts through the house, and we all know the next few days of sticky fingers and rainbow crumbs are about to begin. It’s become our little family ritual; a sticky, colorful testament to sweet moments made from scratch.

Why You’ll Love This Funfetti Whoopie Pies

1. They’re basically edible happiness bombs — confetti and sugar in one go.
2. Easy enough for a lazy afternoon bake sesh, but impressive enough to convince your mother-in-law you’ve got your life together.
3. If you’ve ever needed a reason to clean the kitchen floor, the inevitable sprinkle spillage will give you one.

How to Make It

Alright, so these whoopie pies come together easier than my kid’s last birthday disaster. To start, get that oven preheated because nothing kills the vibe faster than realizing that thing’s not hot when the batter’s ready. Mix your dry and wet ingredients — in separate bowls like civilized folk. Then, bring ’em together until it’s all nice and combined, but don’t go overboard or you’ll end up with sad, tough cookies (and not the kind we need right now). Plop spoonfuls of your glittery batter on a baking sheet. While they bake and your kitchen starts smelling like a carnival, whip up that filling. I usually sneak a taste, but don’t tell my kids that. Let the cookies cool a bit before sandwiching them with your creamy filling — patience is key here, folks. Stack, admire, and absolutely do eat one immediately.

Ingredient Notes

– **Funfetti Cake Mix**: The holy grail here, my go-to shortcut to joy in baked form. Don’t underestimate the power of pre-mixed magic.
– **Butter**: Unsalted, because we’re adding enough chaos with the sprinkles. I once used salted and ended up with something that felt like Christmas gone wrong.
– **Powdered Sugar**: For the buttercream, and yes, it will make the kitchen look like it snowed indoors if you’re not careful.

**Recipe Steps:**

1. Preheat your oven to 350°F (175°C).
2. Mix cake mix, eggs, and oil until just combined.
3. Scoop batter onto baking sheet and bake until edges are set.
4. Cool the cookies completely.
5. Make the frosting by beating butter and powdered sugar until fluffy.
6. Spread frosting on a cookie, top with another to sandwich, and voilà.

What to Serve It With

Tips & Mistakes

Storage Tips

Haul any leftovers (as if) into an airtight container and toss it in the fridge. Cold whoopie pies are surprisingly delightful, like ice cream sandwich meets cupcake. And eating them for breakfast? No shame here — call it a soft-baked breakfast treat and move on.

Variations and Substitutions

Look, sometimes you gotta work with what’s in the pantry. No cake mix? Go forth and bake from scratch. Honey instead of sugar? It’s doable. Desperate times, folks. I once used almond milk in the frosting and lived to tell the tale. Skip something you’re out of, and hope for the best — that’s the beauty of homemade.

Frequently Asked Questions

Funfetti Whoopie Pies

Delightfully soft and colorful Funfetti Whoopie Pies with a creamy vanilla filling, perfect for a party treat or dessert.

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 0.5 cups granulated sugar
• ▢ 0.75 cups unsalted butter, softened divided
• ▢ 1 large egg
• ▢ 1 teaspoons vanilla extract
• ▢ 0.75 cups buttermilk
• ▢ 1 teaspoons baking powder
• ▢ 0.5 teaspoons baking soda
• ▢ 0.25 teaspoons salt
• ▢ 0.5 cups rainbow sprinkles nonpareils preferred

Filling

• ▢ 1 cup unsalted butter, softened
• ▢ 3 cups powdered sugar
• ▢ 1 teaspoons vanilla extract
• ▢ 2 tablespoons heavy cream

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
• In a large bowl, whisk together flour, baking powder, baking soda, and salt.
• In another bowl, cream together 0.5 cups butter and granulated sugar until light and fluffy.
• Add egg and vanilla extract to the butter mixture and mix until combined.
• Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with dry ingredients. Stir in rainbow sprinkles gently.
• Drop rounded tablespoons of batter onto prepared baking sheets spaced about 2 inches apart.
• Bake for 12-15 minutes or until the edges are set and a toothpick inserted comes out clean. Cool completely on wire racks.
• For the filling, beat the softened butter until creamy. Gradually add powdered sugar, then vanilla extract and heavy cream. Beat until light and fluffy.
• Spread or pipe the filling onto the flat side of half of the cookies and sandwich with the remaining cookies.
• Serve immediately or refrigerate until ready to serve.

Notes

For best texture, allow the whoopie pies to chill for at least an hour before serving to let the filling set.