Name: Easter Whoopie Pies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: For the Whoopie Pies:; 1 box (15.25 oz French vanilla cake mix); 1 large egg; ½ cup 1 stick unsalted butter, softened; 3 cups Easter sprinkles (a mix of shapes and colors); For the Vanilla Buttercream Frosting:; ½ cup 1 stick unsalted butter, softened; 2 ½ cups powdered sugar; 1 teaspoon pure vanilla extract; 2 tablespoons heavy whipping cream; Gel food coloring (pink)

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Description: These delightful Easter Sprinkle Whoopie Pies are a festive and fun twist on a classic treat. Soft, cake-like cookies are studded with colorful sprinkles and sandwiched together with a creamy, pink-tinted vanilla buttercream frosting. They’re the perfect addition to any Easter celebration or a sweet way to brighten up a spring day!

Why You’ll Love This Recipe:

Easy to Make: This recipe utilizes a cake mix shortcut, making it incredibly simple and quick to whip up a batch of these treats.
Kid-Friendly: Get the kids involved in decorating these adorable whoopie pies! They’ll love rolling the dough in sprinkles and helping to pipe the frosting.
Festive and Fun: The vibrant sprinkles and pastel pink frosting make these whoopie pies visually appealing and perfect for the Easter season.
Delicious Flavor: The combination of vanilla cake, creamy buttercream, and crunchy sprinkles is a guaranteed crowd-pleaser.
Customizable: Easily change the color of the frosting, the types of sprinkles, or even the flavor of the cake mix to create your own unique variations.

Introduction

Easter is a time for celebration, family gatherings, and of course, delicious treats! While Easter egg hunts and chocolate bunnies are staples, why not add a touch of homemade goodness to your festivities with these adorable Easter Sprinkle Whoopie Pies? This recipe takes the classic whoopie pie and gives it a festive Easter makeover. Using a cake mix as a base makes the process quick and easy, leaving you more time to focus on decorating and enjoying the holiday. The soft, vanilla-flavored cookies are studded with colorful Easter sprinkles, adding a delightful crunch and a burst of color. The creamy, pink-tinted vanilla buttercream frosting is the perfect complement, tying all the flavors together in a delightful bite. These whoopie pies are not only delicious but also visually appealing, making them a perfect centerpiece for your Easter dessert table or a sweet treat to share with friends and family. Get ready to impress everyone with these homemade Easter delights!

Ingredients:

For the Whoopie Pies:

1 box (15.25 oz) French vanilla cake mix
1 large egg
½ cup (1 stick) unsalted butter, softened
3 cups Easter sprinkles (a mix of shapes and colors)

For the Vanilla Buttercream Frosting:

½ cup (1 stick) unsalted butter, softened
2 ½ cups powdered sugar
1 teaspoon pure vanilla extract
2 tablespoons heavy whipping cream
Gel food coloring, pink

Preparation:

Step 1: Prepare the Oven and Baking Sheets:

Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents the whoopie pies from sticking and makes cleanup a breeze. The parchment paper also helps ensure even baking, resulting in perfectly soft and tender cookies.

Step 2: Combine Cake Mix, Egg, and Butter:

In the bowl of a stand mixer fitted with the whisk attachment, combine the French vanilla cake mix, large egg, and softened unsalted butter. Make sure the butter is softened to room temperature for easy blending. If you don’t have a stand mixer, you can use a hand mixer or even a sturdy spoon and some elbow grease.

Step 3: Beat Until Dough Forms:

Beat the ingredients on medium speed until a soft dough forms. Be careful not to overmix the dough, as this can result in tough cookies. You want the dough to be just combined and smooth.

Step 4: Mix in Sprinkles:

Gently mix in 1 cup of Easter sprinkles into the dough. Fold them in until they are evenly distributed throughout. This adds a festive touch and a delightful crunch to the whoopie pies.

Step 5: Scoop and Roll Dough Balls:

Using a small cookie scoop (about 1.5 tablespoons), scoop out portions of the dough and gently roll them into balls. Aim for uniform size so that the whoopie pies are consistent in shape and bake evenly.

Step 6: Coat with Sprinkles:

Pour the remaining 2 cups of sprinkles into a bowl. Roll each dough ball in the sprinkles until it is completely coated. Press the sprinkles gently into the dough to help them adhere. This will give the whoopie pies a beautiful and festive look.

Step 7: Bake the Whoopie Pies:

Place the sprinkle-coated dough balls onto the prepared baking sheets, leaving about 2 inches of space between each one. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. Be careful not to overbake, as this can make the cookies dry.

Step 8: Cool the Whoopie Pies:

Remove the baking sheets from the oven and allow the whoopie pies to cool completely on the baking sheets before frosting. This will prevent the frosting from melting and ensure that the cookies are firm enough to handle.

Step 9: Prepare the Vanilla Buttercream Frosting:

In the bowl of a stand mixer fitted with the whisk attachment, beat the softened unsalted butter until creamy and light. Gradually add the powdered sugar, beating on low speed until combined. Add the pure vanilla extract, heavy whipping cream, and a few drops of pink gel food coloring. Beat on medium-high speed until the frosting is light, fluffy, and holds a peak. Adjust the amount of pink gel food coloring to achieve your desired shade.

Step 10: Assemble the Whoopie Pies:

Scoop the frosting into a large piping bag fitted with a star tip. Alternatively, you can use a ziplock bag with a corner snipped off. Pair the whoopie pies up by size to make sandwiches. Pipe a generous swirl of frosting onto the flat side of one whoopie pie.

Step 11: Sandwich the Whoopie Pies:

Place the flat side of another whoopie pie onto the frosting and gently press down to create a sandwich. Repeat with the remaining whoopie pies and frosting.

Step 12: Enjoy!

Serve the Easter Sprinkle Whoopie Pies immediately or store them in an airtight container in the refrigerator for up to 3 days.

COOKING Rating:

Easy

Serving Suggestions:

Serve these whoopie pies as a delightful Easter dessert.
Pack them in lunchboxes for a fun and festive treat.
Bring them to a spring picnic or potluck.
Enjoy them with a glass of milk or a cup of coffee.
Present them in a decorative box as a sweet Easter gift.

Tips:

To prevent the whoopie pies from spreading too much during baking, chill the dough for 30 minutes before scooping.
Make sure your butter is softened to room temperature for the best frosting consistency.
If the frosting is too thick, add a little more heavy whipping cream, 1 tablespoon at a time, until you reach the desired consistency.
If the frosting is too thin, add a little more powdered sugar, 1 tablespoon at a time, until you reach the desired consistency.
For a different flavor, try using a chocolate or strawberry cake mix instead of vanilla.
Experiment with different types of sprinkles to create your own unique variations.
Store leftover whoopie pies in an airtight container in the refrigerator to keep them fresh.

Prep Time: 20 minutes Cook Time: 10-12 minutes Total Time: 30-32 minutes

Nutritional Information:

Calories: 578kcal Protein: 3g Sodium: 427mg

Conclusion

These Easter Sprinkle Whoopie Pies are a delightful and festive treat that’s perfect for celebrating the spring season. With their soft, cake-like texture, creamy frosting, and colorful sprinkles, they’re sure to be a hit with kids and adults alike. The ease of using a cake mix makes them a convenient option for busy bakers, while the customizable options allow you to create your own unique variations. Whether you’re looking for a show-stopping Easter dessert or a fun and easy treat to share with loved ones, these whoopie pies are a guaranteed crowd-pleaser. So, gather your ingredients, put on your apron, and get ready to bake up a batch of Easter magic!

Frequently Asked Questions:

Can I use a different type of cake mix?
- Absolutely! Feel free to experiment with different cake mix flavors like chocolate, strawberry, or lemon. Just keep in mind that the baking time may vary slightly depending on the cake mix you use.
Can I make these whoopie pies ahead of time?
- Yes, you can make the whoopie pies and frosting separately and store them in airtight containers. The whoopie pies can be stored at room temperature for up to 2 days, while the frosting can be stored in the refrigerator for up to 3 days. Assemble the whoopie pies just before serving to prevent them from becoming soggy.
Can I freeze the whoopie pies?
- Yes, you can freeze the un-frosted whoopie pies. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. Thaw them completely before frosting.
I don’t have a piping bag. Can I still make these?
- Of course! You can use a ziplock bag instead. Simply fill the bag with frosting, seal it tightly, and then snip off one of the bottom corners. This will create a makeshift piping bag that you can use to frost the whoopie pies.
My frosting is too runny. What can I do?
- If your frosting is too runny, add a little more powdered sugar, 1 tablespoon at a time, until you reach the desired consistency. Be sure to beat the frosting well after each addition to ensure that the powdered sugar is fully incorporated. If adding more powdered sugar does not firm it up enough, place the frosting in the refrigerator for 30 minutes to help it firm.

Easter Whoopie Pies

Print Recipe Pin Recipe

Prep Time 20

Cook Time 12

Total Time 32

Course Dessert, Snack

Cuisine American

Calories 578 kcal

Ingredients

For the Whoopie Pies:
1 box 15.25 oz French vanilla cake mix
1 large egg
½ cup 1 stick unsalted butter, softened
3 cups Easter sprinkles a mix of shapes and colors
For the Vanilla Buttercream Frosting:
½ cup 1 stick unsalted butter, softened
2 ½ cups powdered sugar
1 teaspoon pure vanilla extract
2 tablespoons heavy whipping cream
Gel food coloring pink

Instructions

Step 1: Prepare the Oven and Baking Sheets:
Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents the whoopie pies from sticking and makes cleanup a breeze. The parchment paper also helps ensure even baking, resulting in perfectly soft and tender cookies.
Step 2: Combine Cake Mix, Egg, and Butter:
In the bowl of a stand mixer fitted with the whisk attachment, combine the French vanilla cake mix, large egg, and softened unsalted butter. Make sure the butter is softened to room temperature for easy blending. If you don’t have a stand mixer, you can use a hand mixer or even a sturdy spoon and some elbow grease.
Step 3: Beat Until Dough Forms:
Beat the ingredients on medium speed until a soft dough forms. Be careful not to overmix the dough, as this can result in tough cookies. You want the dough to be just combined and smooth.
Step 4: Mix in Sprinkles:
Gently mix in 1 cup of Easter sprinkles into the dough. Fold them in until they are evenly distributed throughout. This adds a festive touch and a delightful crunch to the whoopie pies.
Step 5: Scoop and Roll Dough Balls:
Using a small cookie scoop (about 1.5 tablespoons), scoop out portions of the dough and gently roll them into balls. Aim for uniform size so that the whoopie pies are consistent in shape and bake evenly.
Step 6: Coat with Sprinkles:
Pour the remaining 2 cups of sprinkles into a bowl. Roll each dough ball in the sprinkles until it is completely coated. Press the sprinkles gently into the dough to help them adhere. This will give the whoopie pies a beautiful and festive look.
Step 7: Bake the Whoopie Pies:
Place the sprinkle-coated dough balls onto the prepared baking sheets, leaving about 2 inches of space between each one. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. Be careful not to overbake, as this can make the cookies dry.
Step 8: Cool the Whoopie Pies:
Remove the baking sheets from the oven and allow the whoopie pies to cool completely on the baking sheets before frosting. This will prevent the frosting from melting and ensure that the cookies are firm enough to handle.
Step 9: Prepare the Vanilla Buttercream Frosting:
In the bowl of a stand mixer fitted with the whisk attachment, beat the softened unsalted butter until creamy and light. Gradually add the powdered sugar, beating on low speed until combined. Add the pure vanilla extract, heavy whipping cream, and a few drops of pink gel food coloring. Beat on medium-high speed until the frosting is light, fluffy, and holds a peak. Adjust the amount of pink gel food coloring to achieve your desired shade.
Step 10: Assemble the Whoopie Pies:
Scoop the frosting into a large piping bag fitted with a star tip. Alternatively, you can use a ziplock bag with a corner snipped off. Pair the whoopie pies up by size to make sandwiches. Pipe a generous swirl of frosting onto the flat side of one whoopie pie.
Step 11: Sandwich the Whoopie Pies:
Place the flat side of another whoopie pie onto the frosting and gently press down to create a sandwich. Repeat with the remaining whoopie pies and frosting.
Step 12: Enjoy!