Funfetti Whoopie Pies
User Reviews
4.9
45 reviews
Excellent
Funfetti Whoopie Pies
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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!
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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.
- 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.
Equipments used:
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 Information
Show Details
Calories
573kcal
(29%)
Carbohydrates
84g
(28%)
Protein
4g
(8%)
Fat
25g
(38%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
80mg
(27%)
Sodium
485mg
(20%)
Potassium
65mg
(2%)
Fiber
1g
(4%)
Sugar
63g
(126%)
Vitamin A
790IU
(16%)
Vitamin C
1mg
(1%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12-14 servings
Amount Per Serving
Calories 573 kcal
% Daily Value*
| Calories | 573kcal | 29% |
| Carbohydrates | 84g | 28% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 80mg | 27% |
| Sodium | 485mg | 20% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 63g | 126% |
| Vitamin A | 790IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
45 reviews
Excellent
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