♡ Homemade Funfetti Whoopie Pies ♡

Hello again! Well as you can see, I FINALLY have gotten the time to bake more! Yesterday, I saw that Cookies and Cups had made Funfetti whoopie Pies.  I was amazed and wanted to try them out but there was one big problem: they were made from a “box cake.” So I searched different recipes and finally found the perfect one! I adapted this recipe from The Sweet Life, but I did change a few things!   These whoopie pies aren’t just adorable, but they are packed with deliciousness…(I didn’t have multi-colored sprinkles so I had to borrow my friends heart sprinkles :D) The cookies themselves are really fluffy and moist (before you refrigerate them, then they go a little flat but they still keep their flavor).

So, I forgot to tell you that last week I tried something delicious and I just HAVE to make it! 

Are you ready to know? Are you sure? Well it was…………


Wow they were the most delicious pastry that I have ever tasted. I love the whole combination of the crunch of the crust and the smooth, moist texture of the inside of the Macaron itself. I loved the Chocolate flavor so I’ll be looking at recipes all week! I also tried a sample of a German Chocolate Cake. It is my favorite cake by far and that was only from a little sample! So of course, I’ll be looking at recipes for a German chocolate cake too! Well, I can’t keep you off track as to what you really wanted to have so here is the recipe for Homemade Funfetti Cookies:
Aren’t they just too cute?

Yield: 10-11 Whoopie Pies

1/4 cup of butter
1 1/8 cups of all-purpose flour
1 tablespoon of vanilla extract
1 egg
3/4 cup of sugar
1 teaspoon of white vinegar
1/4 cup of milk (I used 1% milk)
3/4 teasponns of baking powder
1/2 teaspoon of baking soda
1/8 cup of sprinkles

2 1/2 cups of confectioners sugar
2 tablespoons of heavy cream
1 tablespoon of vanilla extract
1/2 cup of butter

1. Pre-heat the oven to 375 degrees. Using a stand mixer or hand mixer, mix together the butter and sugar (about 5 minutes).

2. In a medium bowl, mix together the milk, baking soda, and white vinegar together.

3. Slowly pour in the milk mixture, flour, and baking powder.

4. Finally, add in the vanilla extract and when the batter is finished mixing, fold in the sprinkles.

5. Line 2 large baking sheets with parchment paper.

6. Pour the batter into a piping bag

7. Pipe out 22 mini balls of cake batter onto the baking sheets.

8. Bake the cookies fr 7-8 minutes.

9. When they finish baking, let them cool on the cooling racks for 10-15 minutes.

To make the Filling:

1. Using a stand mixer or hand mixer, cream the butter until it is light and fluffy (about 5-7 minutes).

2. Slowly add in the confectioners sugar and heavy cream.

3. Finally, add in the vanilla extract and mix until the frosting is at a fluffy consistency.

4. Pipe the frosting onto 1/2 of the cookies and place the other 1/2 on top of them so that you have 22 “cookie sandwiches” or “whoopie pies”.

5. ENJOY the recipe!!!!!


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