Funfetti Cake Batter Whoopie Pies

I love Whoopie Pies and I love Funfetti. Put them together and it’s party time! You’re left with the perfect Birthday treat for cookie lovers everywhere!  Just pop in a candle  and make a wish.

These Funfetti Cake Batter Whoopies are fun and delicious! Soft Vanilla cake cookies swirled with sprinkles sandwiching sweet vanilla buttercream is definitely my idea of a good time. You can use nonpareils(the tiny little ball sprinkles) or the long type, they will both work great. If you use the nonpareils then fold gently. They tend to start streaking as soon as they hit the batter. If you use the other type you shouldn’t have this problem.

A little tip for the perfectionists like me: For perfectly smooth cookie tops, wet your fingers with a little water and press down any batter that is sticking up once you’ve scooped out mounds onto the baking sheet. The batter will not stick to your fingers and you will have perfectly smooth, rounded tops!

For more whoopie fun, check out this minty version, these carrot cake, these salted caramel buttercream, or just these good old classics!

We are currently experiencing technical difficulties with Ziplist, So until it is fixed the recipe is simply typed into the post. As soon as the issues are fixed it will be back in the ziplist format! Sorry for any trouble this may have caused!

Funfetti Cake Batter Whoopie Pies

2 1/4 C. Flour

2 teaspoons Baking Powder

1/2 teaspoon Salt

1/4 C. Butter, softened

3 tablespoons Shortening

3/4 C. Sugar

1 Egg

1 Egg White

3/4 C. Milk

1 t. Vanilla (clear, if possible)

2 T. Sprinkles(if using they tiny ball type, use more for larger sprinkles)

1 recipe Vanilla Buttercream

 

Preheat oven to 375 degrees. Line two baking sheets with non-stick mats or parchment. Place the flour, baking powder, and salt in a bowl and whisk together. In the bowl of a stand mixer, cream together the butter, shortening and sugar until light and fluffy. Add the egg and egg white and beat until incorporated. Mix in 1/2 of the flour mixture. Mix in 1/2 of the milk. Add the remaining flour mixture and mix until just combined. Add the remaining milk and vanilla and mix in until just incorporated. Add the sprinkles to the batter and fold in quickly and gently, trying not to streak the color too much. Using a 1 T. Scoop, scoop batter into mounds 1 1/2″ apart onto prepared baking sheets. Bake the cookies for 10-12 minutes, or until they are firm on top, but not browned.

Cool on a wire rack. When cookies are cool, pipe a mound of vanilla buttercream on the flat end of a cookie and press the flat end of another cookie into the buttercream to make a sandwich cookie. Repeat with remaining cookies. Store in an air-tight container.

Makes 12-15 Whoopie Pies

Cake recipe adapted from Paula Deen