I love a Whoopie Pie! It is the perfect dessert concoction that is much easier to make then it looks. The Whoopie pie sides are a light and fluffy mix of a cookie size and look but with the texture of cake. And the best part is that you can put any filling you want on the inside. It is a much better cake to frosting ratio then a cupcake. Plus, these are so much easier to store and transport then a cake or cupcake.
For this fun round of Whoopie Pie making, I decided to make them very summery and bright. The Whoopie pies are a sweet Funfetti Cake, with fun pops of color. But the filling, oh the filling is one of my favorites yet! And since it is not chocolate that is saying a lot. The Funfetti Whoopie pies are sandwiched together with a Strawberry Buttercream.
These were so so easy to make and look so fun! You can make the Whoopie pies brighter by adding more sprinkles or even different colors by adding only certain colored sprinkles. These are perfect for your next summer pool party or just a random Saturday afternoon.
Recipe: Confetti Whoopie Pies with Strawberry Buttercream
Serving: 14 Whoopie Pies
Oven Temp: 350
– Confetti Whoopie Pies –
2 ½ cups All Purpose Flour
2 tsp Baking Powder
1/2 tsp Salt
1 cup Sugar
1/2 cup Unsalted Butter, softened
1 tbsp Vanilla Extract
1/2 tsp Almond Extract
2/3 cup Milk
1 ½ tsp Multi-Colored Sprinkles
– Strawberry Buttercream Filling –
1 cup Unsalted Butter, softened
1/3 cup Strawberries, diced
3 cups Powdered Sugar
1 tsp Vanilla Extract
2 drops Almond Extract
Whoopie Pies: Turn on your oven to 350F. In a large bowl whisk together the flour, sugar, salt and baking powder.
In another bowl place your butter and sugar and cream together for 2 mins.
Then add your eggs and extracts to the bowl and mix together on medium speed.
Take half of your dry mixture from the first bowl and add it to your wet ingredients. Mix them really well, make sure you scrape down the sides as well.
Add half of the milk to your batter and mix. Then repeat by adding the dry mix and the rest of the milk.
Then for the colorful part, I added my small multicolored sprinkles to the batter and gave the batter a big mix by hand. And there you have it, the perfect Whoopie Pie batter.
Grab two cookie sheets and line them with parchment paper. I always try to bake with parchment paper because it gives you more cooking leeway before something can burn on the bottom. Take a small or large ice cream scoop, I am using a smaller one, and scoop out the batter and place it right onto the parchment paper. You will give perfect little circles. Place the trays in the oven for 15 – 18 mins or until they are cooked all the way through with soft brown bottoms.
Frosting: In your mixer with your whisk attachment, cream your butter for 2 mins. I read this tip from one of my favorite baking books, which you can find here. Since then I feel like my buttercream stays a better consistency.
Once you have whisked your butter, add the extracts and 1 cup of powdered sugar and mix again.
Next add your diced strawberries and the second cup of powdered sugar and mix. Scrape down the sides of the bowl to make sure there is no sugar lumps. Then add your third cup of sugar.
Place your buttercream in a piping bag ( or Ziploc) and place in the fridge for 30 mins. It is much smoother and easier to use once it has chilled a bit.
Assembly: Take your Whoopie pie sides and find their perfect partner, to make a top and bottom. I do not frost the Whoopie pies until they are fully room temp…around 35 mins.
Take one of the sides and fill it with the frosting. I love a good portion of frosting so load as much as you want onto the Whoopie side. Then place the top on and give it a little squeeze. Continue on with all of the rest to make 14 perfect Funfetti Whoopie Pies with Strawberry buttercream.
Freezing and Storage Tip: These are awesome at freezing. Just throw them in an airtight bag and pull out before you want to eat them. Or make then in advance for a party and pull out the day of, you will be set. I also had a bit of buttercream left over that I put in the fridge as well to use on another baked good at a later time.