Funfetti Whoopie Pies
Funfetti whoopie pies are the best celebratory sandwiches! These whoopie pies are made with soft, cakey funfetti cookies packed with rainbow sprinkles and filled with marshmallow buttercream frosting. The only homemade funfetti whoopie pie recipe you need! No funfetti cake mix here!
Ingredients for Funfetti Whoopie Pies
Funfetti Cookies
- Cake flour – Cake flour makes the funfetti cookies super light and tender. I don’t recommend using all-purpose flour as a substitute for this recipe.
- Baking powder
- Salt
- Unsalted butter – Room temperature.
- Vegetable oil – Use your favorite neutral baking oil.
- Granulated sugar
- Eggs – Large eggs, room temperature.
- Vanilla extract + almond extract – This combination of flavors makes the perfect funfetti flavor.
- Milk – Room temperature.
- Rainbow sprinkles – Use rainbow jimmies for the cookie dough for best results.
Marshmallow Buttercream Frosting
- Unsalted butter – Room temperature.
- Powdered sugar – Confectioners’ sugar/icing sugar.
- Marshmallow fluff – Also known as marshmallow creme.
- Vanilla extract – Pure vanilla extract adds great vanilla flavor to the frosting.
- Salt – A pinch of salt helps contrast the sweetness.
- Heavy cream – Heavy cream helps the frosting become smooth and creamy.
How to Make Funfetti Whoopie Pies
- Prep and preheat: Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Make the cookie dough: Whisk together the cake flour, baking powder, and salt. Set aside. Cream the unsalted butter, vegetable oil, and granulated sugar until it is light and creamy. Add the eggs and extracts and mix until well combined. Alternate adding the dry ingredients and the milk, starting and ending with the flour mixture. Mix on low speed until a soft dough forms. Fold in the rainbow sprinkles.
- Bake the cookies: Portion the cookie batter using a large cookie scoop (3 tablespoons). Bake the cookies for about 11 minutes until the cookies are puffed up and set. Transfer to a wire rack to cool completely.
- Make the marshmallow buttercream: Whip the butter for 5 minutes until it is light and creamy. Add in the powdered sugar and mix on low until combined. Then, add in the marshmallow cream, vanilla extract and salt. Drizzle in the heavy cream. Whip the buttercream for 2 to 3 minutes until it is smooth and creamy.
- Assemble the cookies: Fill a piping bag with a Wilton 1M piping tip with the marshmallow buttercream. Pipe the frosting on the bottom of one of the cookies and create a sandwich with another cookie.
Recipe Tips
- Use a large cookie scoop to create round, uniform cookies.
- Add additional rainbow sprinkles on the top of the cookies before baking to make the cookies look extra fun and colorful. The sprinkles on the top of the cookies could be rainbow jimmies or nonpareil sprinkles.
- To create perfectly round cookies, use the back of a spoon to gently nudge the edges of the cookies immediately when they come out of the oven to create a round shape.
Frequently Asked Questions
How should I store the whoopie pies?
- Store the whoopie pies in an airtight container at room temperature for 1 day or in the refrigerator for 2 days.
- Serve the whoopie pies at room temperature for the best taste and texture.
Can I use all-purpose flour in place of cake flour?
- I don’t recommend using all-purpose flour for this recipe.
- Cake flour contains less protein which minimizes the amount of gluten formed and creates a super light and tender, cakey cookie.
How many whoopie pies does this recipe make?
- The recipe as written below makes 14 cookies which yield 7 whoopie pies.
- Click on the “2X” or “3X” buttons to double or triple the recipe.
Other Funfetti Recipes You Will Love
- Funfetti cupcakes
- Easy confetti cake
- Confetti cupcakes
- Ice cream cone cupcakes
- Frosted funfetti cookies
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Funfetti Whoopie Pies
Yield: 7 whoopie pies
Funfetti whoopie pies are the best celebratory sandwiches! These whoopie pies are made with soft, cakey funfetti cookies packed with rainbow sprinkles and filled with marshmallow buttercream frosting. The only homemade funfetti whoopie pie recipe you need!
Equipment
Ingredients
Funfetti Cookies
- 2 ¼ cups (281 g) cake flour
- 2 tsp (2 tsp) baking powder
- ½ tsp (0.5 tsp) salt
- ¼ cup (57 g) unsalted butter room temperature
- ¼ cup (60 ml) vegetable oil
- ¾ cup (150 g) granulated sugar
- 1 (1) large egg room temperature
- 1 ½ tsp (1 tsp) vanilla extract
- ½ tsp (0.5 tsp) almond extract
- ¼ cup (60 ml) milk room temperature
- ¼ cup (40 g) rainbow sprinkles plus more for sprinkling on top of the cookies before baking, if desired
Marshmallow Buttercream Frosting
- 1 cup (227 g) unsalted butter room temperature
- 2 cups (254 g) marshmallow fluff
- 1 ½ cups (180 g) powdered sugar
- 2 tsp (2 tsp) vanilla extract
- ½ tsp (0.5 tsp) salt
- 2 tbsp (30 ml) heavy cream
Instructions
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- In a mixing bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream together the unsalted butter, vegetable oil, and granulated sugar until it is light, pale, and creamy. Add in the eggs, vanilla extract, and almond extract and mix until smooth.
- Add in half of the flour mixture and mix on low speed until mostly combined. Pour in the milk and mix until smooth. Add in the remaining flour mixture and mix on low speed until a soft cookie dough forms. Fold in the rainbow sprinkles.
- Portion the cookie batter using a large cookie scoop (3 tablespoons). Place the cookie dough on the prepared baking sheet pans, allowing room for spreading. If desired, sprinkle additional rainbow sprinkles onto the cookies before baking.
- Bake the cookies for about 12 minutes until the cookies are puffed up and set, but not brown on the edges. Transfer the cookies to a wire rack to cool completely.
Marshmallow Buttercream Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter for 5 minutes until light, pale, and creamy.
- Add the marshmallow fluff and mix on low speed until it is fully combined with the butter. Add the powdered sugar, vanilla extract, and salt and mix on low speed until fully incorporated. Drizzle in the heavy cream.
- Turn the mixer to medium speed and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy.
Assembling the Funfetti Whoopie Pies
- Fill a piping bag fitted with a Wilton 1M piping tip with the marshmallow buttercream frosting. Pipe a generous swirl of frosting on the bottom of one of the cookies. Add another cookie on top of the frosting, creating a sandwich.
Notes
- Store the whoopie pies in an airtight container at room temperature for 2 days.
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
I made these. They were easy but my marshmallow frosting was too runny. I tried putting in fridge. Any suggestions for next time?
Hi Debbie! The frosting shouldn’t be runny – is it possible that you may have accidentally added too much heavy cream? Another thought would be that perhaps the butter was too soft. Those are the two issues that pop into my mind as potential factors.
Thank you so much for sharing your recipe. Can’t wait to try these
Of course! Hope you love the recipe!
These are delish and sooooo easy to make.
Thrilled to hear you enjoyed the recipe!