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!