Funfetti Whoopie Pies Recipe

I made these ridiculous Funfetti whoopie pies on a whim one gray afternoon and the house turned into a confetti tornado of crumbs and frosting. They’re basically cakey cookie sandwiches — soft, tender rounds loaded with sprinkles and a pillowy vanilla filling — the kind of dessert that feels like a party in your mouth and also like a hug from your childhood.

My little family went feral over them. My husband ate one before dinner and then tried to hide the stash in the pantry and failed spectacularly (sprinkles on his shirt were the giveaway). The kiddo insists on licking the mixing bowl, which is now a sacred ritual. This recipe slid into our rotation because it’s forgiving: messy hands allowed, exactness optional, and somehow it always comes out joyful. It’s also the thing I bring when I want to show up empty-handed but with maximum charm.

Kitchen Talk

MORE EASY DESSERT RECIPES...

DESSERT

Easy Strawberry Pound Cake Recipe

DESSERT

Pecan Almond Chocolate Toffee Treats

DESSERT

Carrot Cake Baked Donuts

DESSERT

Easy Pumpkin Chocolate Chip Bread Recipes

I never measure my patience in the kitchen, but I measure sprinkles in reckless handfuls. These whoopie pies forgive over-enthusiastic mixing and imperfect piping — they don’t care if your rounds are slightly lopsided. Once I swapped part of the flour for a touch of cake flour because I wanted fluffier shells and, shockingly, it worked; they had a pillow-y texture that made everyone suspiciously quiet. The one time I forgot to chill the filling, it smooshed out the sides like a glorious frosting volcano, and honestly, it was still eaten. Moral: don’t stress the edges.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour unless you want extra fluff, and check your baking powder/soda dates — old leaveners mean flat, sad rounds.
– Eggs: Fresh eggs give a better structure and lighter crumb; bring refrigerated eggs to room temp for smoother batter.
– Fats & Oils: Butter gives flavor, but a neutral oil can make shells softer; if you use margarine or vegan butter, check water content.
– Flavor Boosts: Pure vanilla extract is worth it here — subbing imitation will dull the whole thing, and a little zest can brighten the filling surprisingly well.
– Chocolate: If you want to add chips or drizzle, use a good-quality melting chocolate or chips labeled for baking so they hold texture.

Prep Ahead Ideas

– You can bake the shells a day ahead and keep them in an airtight container lined with parchment; they’ll stay soft and just need a minute to come to room temp before filling.
– Make the filling the day before and keep it chilled; whip it again briefly before assembling to restore fluff.
– Store shells and filling separately in the fridge if you’ll assemble the same day; bring both to room temperature for easier spreading.
– Pre-portion sprinkles into little bowls if kids are helping — less chaos, more focused glitter.

✔Time-Saving Tricks

– Use a cookie scoop or piping bag to get uniform rounds fast — less fiddling, more baking.
– If you’re strapped for time, a boxed cake mix can be doctored into decent shells with a few extra wet ingredients and a sprinkle of real vanilla.
– Make mini whoopie pies instead of full size: they bake quicker and feed more people with less commitment.
– Chill the filling briefly to firm it up faster if you’re assembling right away.

✔Common Mistakes

– Overmixing the batter makes dense shells; mix until just combined and embrace a few lumps.
– Piping rounds too close together leads to oddly shaped cookies; give them breathing room.
– If the filling is too soft, it’ll squish out — pop it in the fridge for a bit to firm up before sandwiching. I once tried to transport a dozen filled pies without chilling them; the result was a frosting smear mess and a lesson learned.
– Don’t skip sifting if your flour is lumpy; lumps = uneven texture.

What to Serve It With

– A cold glass of milk or a frothy latte for dunking.
– Fresh berries or a simple fruit salad to cut the sweetness.
– Scoop of plain vanilla ice cream if you’re feeling decadent.
– Coffee or tea for a grown-up pairing that keeps the party civilized.

✔Tips & Mistakes

– Use a small cookie scoop for consistent sizing.
– Cool shells completely before filling or the filling will melt.
– If tops crack a bit, call them “rustic” and keep smiling.
– Too-sweet? Add a pinch of salt to the filling to balance it out.

✔Storage Tips

Keep assembled whoopie pies in an airtight container in the fridge for several days; they soften over time, which is delightful if you like pillowy desserts. You can freeze unfilled shells or filled pies (wrapped individually) for longer storage — thaw in the fridge then bring to room temp. Eating them cold is fine (very snackable), and breakfast with a whoopie pie and coffee? No judgment here.

✔Variations and Substitutions

– Chocolate shells: swap some cocoa into the batter for a chocolate party.
– Gluten-free: try a 1:1 gluten-free flour blend and add a touch more moisture if the batter seems dry.
– Dairy-free: use vegan butter and a non-dairy milk — texture shifts a bit but the vibe remains.
– Flavor swaps: almond or lemon extract instead of vanilla for a new twist; fold mini chips into the shells for extra texture.
– Don’t replace all the sugar with honey — it changes structure and flavor; small swaps work better than big ones.

Frequently Asked Questions

Funfetti Whoopie Pies Recipe

Soft vanilla whoopie pies packed with rainbow sprinkles, sandwiched around a fluffy marshmallow-vanilla filling. Festive, fun, and party-ready.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 25 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 37 minutes minutes

Servings: 14

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2.25 cup all-purpose flour
• ▢ 1.5 tsp baking powder
• ▢ 0.5 tsp baking soda
• ▢ 0.5 tsp fine salt for the cakes
• ▢ 0.75 cup unsalted butter, softened for the cakes
• ▢ 1 cup granulated sugar
• ▢ 1 egg large egg room temperature
• ▢ 1.5 tsp vanilla extract for the cakes
• ▢ 1 cup buttermilk room temperature
• ▢ 0.5 cup rainbow sprinkles (jimmies) for folding into batter
• ▢ 0.5 cup unsalted butter, softened for the filling
• ▢ 1.25 cup powdered sugar for the filling
• ▢ 1.25 cup marshmallow creme for the filling
• ▢ 1 tsp vanilla extract for the filling
• ▢ 2 tbsp heavy cream as needed to loosen filling
• ▢ 0.13 tsp fine salt for the filling
• ▢ 0.5 cup rainbow sprinkles (jimmies) for rolling edges, optional

Instructions

Preparation Steps

• Heat oven to 350°F. Line two large baking sheets with parchment.
• Whisk flour, baking powder, baking soda, and salt in a bowl; set aside.
• Beat softened butter and sugar until pale and fluffy, about 2 minutes.
• Mix in egg and vanilla until smooth and glossy.
• Add dry ingredients and buttermilk in turns, beginning and ending with dry. Mix just to combine.
• Fold in sprinkles gently so they don’t streak the batter.
• Scoop 2-tablespoon mounds onto sheets, spacing 2 inches apart for spreading.
• Bake 10–12 minutes until tops spring back and edges look set. Cool completely on racks.
• For the filling, beat butter, powdered sugar, and salt until creamy and light.
• Beat in marshmallow creme and vanilla. Add cream a splash at a time until spreadable.
• Pair cooled cakes by size. Spread or pipe filling on one, top with its mate, and gently press. Roll edges in sprinkles if desired.

Notes

Swap the vanilla filling for lemon by adding 1 tsp lemon zest and a squeeze of lemon juice. For extra fun, chill assembled pies 20 minutes, then roll the edges in sprinkles so they stick cleanly. Store in an airtight container at room temperature for 1 day or refrigerate up to 4 days; bring to room temp before serving.

This recipe is an original creation inspired by classic Funfetti Whoopie Pies Recipe flavors. All ingredient ratios and instructions are independently developed.