Can I make these without a stand mixer?

Absolutely! While a stand mixer makes the process easier, you can use a hand mixer or even mix by hand with a wooden spoon for the cookie dough. For the frosting, a hand mixer is recommended to achieve the right consistency.

How do I prevent my sprinkles from bleeding into the dough?

Work quickly when rolling the dough balls in sprinkles, and don't press too hard. Also, choose higher-quality sprinkles that are less likely to bleed their colors. If making ahead, roll in sprinkles just before baking rather than prepping all the dough balls at once.

Can I make mini whoopie pies instead?

Definitely! Use a teaspoon-sized scoop for bite-sized treats. Reduce the baking time to about 8 minutes and check frequently to prevent over-baking. These mini versions are perfect for dessert trays or children's parties.

My cookies spread too much during baking, what went wrong?

This typically happens when the butter is too warm or the dough wasn't chilled. Try refrigerating the dough for 30 minutes before scooping and baking. Also, make sure your oven is properly preheated and not running hot.

Easter Whoopie Pie Recipe

Description

Easter Whoopie Pies are a vibrant, colorful, and delicious treat perfect for spring celebrations. Made with soft vanilla cake mix cookies rolled in festive sprinkles and sandwiched with fluffy pink vanilla frosting, they are a delightful and sweet dessert that the whole family will love.

Ingredients

Units Scale

For the Whoopie Pies:

1 box french vanilla cake mix
1 large egg
1/2 cup butter, unsalted
1 cup sprinkles (Easter-themed)
2 cup sprinkles (additional for rolling)

For the Vanilla Frosting:

1/2 cup butter, unsalted (softened)
2 1/2 cup powdered sugar
1 tsp pure vanilla extract
2 tbsp heavy whipping cream
Gel food coloring (Pink)

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Instructions

Prepare the Oven and Cookie Sheets
Preheat your oven to 375°F (190°C). Line two cookie sheets with parchment paper or silicone baking mats to prevent sticking.
Make the Dough
Using a standing mixer fitted with a whisk attachment, combine the French vanilla cake mix, egg, and butter. Beat until a soft dough forms. Gently mix in 1 cup of Easter-themed sprinkles.
Shape the Dough
Use a small cookie scoop to scoop out even portions of dough, and roll each into a ball. Pour the remaining 2 cups of sprinkles into a bowl and roll each dough ball in the sprinkles until fully coated.
Bake the Cookies
Place the sprinkle-coated dough balls on the prepared cookie sheets, ensuring they are evenly spaced. Bake in the preheated oven for 10-12 minutes, or until the edges are set. Remove from the oven and let cool completely on a wire rack.
Prepare the Frosting
In a standing mixer, beat the softened butter until creamy. Gradually add powdered sugar, vanilla extract, and heavy whipping cream. Add a few drops of pink gel food coloring and continue to beat until the frosting is light, fluffy, and holds a peak.
Assemble the Whoopie Pies
Transfer the frosting into a piping bag fitted with a round or star nozzle. Pair up cookies of similar size and pipe a generous swirl of frosting onto the flat side of one cookie. Top with its matching cookie and gently press down to sandwich the frosting. Repeat with the remaining cookies. Enjoy!

Notes

Make sure the cookies are completely cool before frosting to prevent melting the frosting.
You can customize the sprinkles to match any holiday or party theme.
If you don’t have a piping bag, you can use a zip-top bag with the corner cut off.
Store the assembled whoopie pies in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.

Nutrition

Serving Size: 1 whoopie pie
Calories: 250 kcal
Sugar: 24g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 0g
Protein: 2g
Cholesterol: 35mg