Funfetti Whoopie Pies
When you need a fun dessert for a birthday party, family gathering, or after-school snack, you need Funfetti whoopie pies! They’re just like those delicious whoopie pies you know and love, though instead of marshmallow crème, they have a divine cream cheese frosting filling sandwiched between the cakey layers.
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 20 minutes
Total Time: 40 minutes
Servings: 11 Cookies
Preparation Level: Beginner +
Important Information About The Recipe
- The recipe is an easy one and perfect for parties and gatherings.
- The cream cheese icing balances the sweetness of the pies.
Ingredients
Whoopie Pie Cookies
- 1 box Funfetti cake mix
- 1 stick butter, softened
- 2 eggs
- Sprinkles
Frosting
- 1 stick butter, softened
- 2 cups powdered sugar
- 8 ounces cream cheese
- 1 teaspoon vanilla extract
- 1-2 teaspoons milk
A full printable recipe with measurements and instructions is listed at the bottom of the post in the recipe card.
Step-By-Step Instructions
Line a baking sheet with parchment paper and set aside. Preheat the oven to 350 degrees. Combine cake mix, butter, eggs, and sprinkles in a medium-sized mixing bowl using a hand or stand mixer.
Using a 1-inch cookie scoop, scoop the dough and roll it into balls with your hands. Place on a lined baking sheet. Bake for 10 minutes, then remove and transfer the whoopie pies to a wire rack to cool.
For the frosting, add the butter and mix it with your hand mixer for at least two minutes. Then, add the powdered sugar, cream cheese, vanilla, and milk, mixing on low speed for 2 to 3 more minutes. Your frosting should be thickened at this point.
Put the finished frosting into a piping bag, or use a plastic zippered bag with a small corner cut off of it. Flip over one whoopie pie and spread the frosting on the flat side in a circular motion, then top it with another cookie pie, putting the flat side onto the frosting. Press these together slightly to get the frosting to the edges and complete your Funfetti whoopie pie.
Substitutions and Variations
This recipe can be made with a different-flavored cake mix or frosting. You can also switch out the sprinkles for different holidays and make it themed for Christmas or Thanksgiving!
Make Ahead Tips
If you’d like to make the cookies ahead of time, you can cook them and keep them in an airtight container for a couple of days before you need them. The frosting can also be made a few days in advance and refrigerated. You will want to let the frosting sit on the counter for at least an hour before piping it onto the cookies so it will be easier to squeeze it out.
Leftovers and Storage
Once the cookies have a frosting center, you will want to keep them in an airtight container and refrigerated.
These colorful whoopie pies make birthday parties more fun. You can also tuck them into lunch boxes to surprise your kids or spouse. Everyone needs a little sweetness in the form of a tasty handheld dessert!
Funfetti Whoopie Pie Cookies
Ingredients
- 15.25 ounce box Funfetti cake mix Pillsbury
- 1 stick butter softened
- 2 eggs
- Sprinkles
- 1 stick butter softened
- 2 cups powdered sugar
- 8 ounces cream cheese
- 1 teaspoon vanilla extract
- 1-2 teaspoons milk
Instructions
- Line a baking sheet with parchment paper and set aside. Preheat oven to 350 degrees.
- Combine cake mix, butter, eggs and sprinkles in a medium mixing bowl using a hand or stand mixer.
- Using a 1 inch cookie scoop, scoop dough and roll into balls with hands. Place on a lined baking sheet.
- Bake for 10 minutes then remove and transfer cookies to a wire rack to cool.
- In another bowl, add butter and beat with a hand mixer for at least two minutes.
- Add powdered sugar, cream cheese, vanilla extract, and milk and mix on low speed for another 2-3 minutes until frosting has thickened.
- Add frosting to a Ziploc (or piping) bag and cut a small corner of the bag.
- Flip one cookie over and spread icing in a circular motion on the flat side facing up then top with another cookie. Press slightly to allow frosting to come to the edges.
