Confetti whoopie pies and fun and delicious! Soft, cake-like cookies flavored with vanilla and almond extract sandwich vanilla buttercream frosting! These whoopie pies are colorful, portable, and perfect for parties!
Ingredients for Confetti Whoopie Pies
Confetti cookies
- Unsalted butter: Use unsalted room temperature butter.
- Granulated sugar: Granulated sugar sweetens the cookies.
- Extracts: Vanilla and almond extract create the perfect birthday cake flavor.
- Egg: Be sure your egg is at room temperature for easy emulsification in the batter.
- Sour cream: Sour cream adds moisture to the cookies.
- Cake flour: Cake flour creates a light and fluffy cookie. You can use all-purpose, but the whoopie pies may be a bit denser than if you used cake flour.
- Baking powder: Baking powder is the leavening agent that causes the cookies to rise.
- Salt: Salt enhances the flavor of the whoopie pies.
- Milk: Use what you have in your refrigerator. Just be sure it is at room temperature before adding!
- Rainbow sprinkles: I recommend using the tradition “jimmie” sprinkles. If you use nonpareils, the color will bleed into the batter and if you use big, chunky sprinkles, they won’t melt into the cookie.
Vanilla buttercream frosting
- Unsalted butter: Room temperature butter creams the best.
- Powdered sugar: No need to sift!
- Salt: Salt brings out the flavor in the buttercream.
- Vanilla extract: Pure vanilla extract makes this buttercream taste just like vanilla ice cream.
- Heavy cream: Heavy cream helps lighten and fluffify the buttercream. Yes, that is a word.
Tools & Supplies for Making Confetti Whoopie Pies
How to Make Confetti Whoopie Pies
To make the cookies, I recommend using an electric hand mixer or stand mixer fitted with a paddle attachment.
- Cream together butter and sugar until light and fluffy.
- Add in vanilla extract, almond extract, egg, and sour cream and continue to mix on medium speed.
- In a separate bowl, whisk together cake flour, baking powder, and salt.
- On the lowest speed, add the dry ingredients alternating with milk: 1/3 dry ingredients, 1/2 milk, 1/3 dry ingredients, 1/2 milk, and 1/3 dry ingredients.
- Scrape the sides and bottom of the bowl to ensure all the ingredients are incorporated.
- Fold in rainbow sprinkles.
- Using a medium cookie scoop, portion the batter and place onto a baking sheet lined with a silicone baking mat or parchment paper. Be sure there is enough space in between the cookies to allow for spreading.
- Chill the portioned dough on the baking tray for 30 minutes. Preheat oven to 350 degrees while the cookies are chilling.
- Bake for 10-12 minutes until the cookies are puffed up and bounce back when gently touched.
- Remove from the oven and allow the cookies to cool on the pan for a few minutes before transferring to a wire baking rack.
How to Make Vanilla Buttercream Frosting
To make the buttercream frosting, I recommend using a stand mixer fitted with a whisk attachment or an electric hand mixer.
- Whip the butter on medium-high speed for about 5 minutes until light and fluffy.
- Add half of the powdered sugar and mix on low. Then add the remaining half and continue to mix on low speed.
- Add in the salt and vanilla extract. Scrape the sides and bottom of the bowl to ensure everything is well mixed.
- On low speed, slowly drizzle in the heavy cream.
- Turn the mixer to medium-high and whip for 2-3 minutes until light and fluffy.
- Switch to a paddle attachment and mix on the lowest speed for 2-3 minutes to remove air bubbles for a smooth buttercream.
Confetti Whoopie Pies Recipe Tips
Shape the cookies after baking
While baking, sometimes the cookies can become a little misshapen. Immediately when they come out of the oven, take the back of a spoon and gently push in the edges of the cookies to create a nice, even round shape. Allow the cookies to cool for a few minutes before transferring to a wire baking rack.
Assembling the whoopie pies
To assemble the whoopie pies you will need two cookies. To sandwich the cookies together, I recommend using a piping tip to swirl the buttercream onto the cookies. Use a piping bag fitted with a Wilton 1M tip to pipe the buttercream frosting on the bottom of one cookie. Add another cookie on top to create a sandwich.
Add more sprinkles before baking
Before baking the cookies, sprinkle on additional rainbow sprinkles for more color and more fun!
Storing and serving
Store the whoopie pies in an airtight container in the refrigerator for up to 3 days.Bring the whoopie pies to room temperature by removing them from the refrigerator approximately one hour before serving.
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Confetti Whoopie Pies
Yield: 16
Confetti whoopie pies are light, fluffy, and taste just like birthday cake! The moist and fluffy cake-like cookies flavored with vanilla and almond sandwich vanilla buttercream.
Equipment
- Stand mixer or electric hand mixer
Ingredients
Confetti Whoopie Pies
- ½ cup unsalted butter room temperature
- ¾ cup granulated sugar
- 1 ½ tsp vanilla extract
- 1 ½ tsp almond extract
- 1 egg room temperature
- 2 tbsp sour cream room temperature
- 2 ¼ cup cake flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup milk room temperature
- ¼ cup rainbow sprinkles
Vanilla Buttercream Frosting
- 1 cup unsalted butter room temperature
- 3 cups powdered sugar
- 1 ½ tsp vanilla extract
- ¼ tsp salt
- 1 ½ tbsp heavy cream
Instructions
Confetti Whoopie Pies
- In a mixing bowl, cream together butter and sugar using an electric hand mixer on medium speed until light and fluffy.
- Add in vanilla extract, almond extract, egg, and sour cream and continue to mix on medium speed.
- In a separate bowl, whisk together cake flour, baking powder, and salt.
- Add ⅓ of the flour mixture to the butter and mix on low until just combined. Pour in ½ of the milk and continue to mix on low.
- While continuing to mix on low, add another ⅓ of the flour, followed by the remaining milk, and then the remaining flour. Scrape the bottom and sides of the bowl and mix until just combined – do not overmix the batter.
- Using a medium cookie scoop, scoop the batter onto the prepared baking trays. Allow room in between the cookies as they will spread and at least double in size.
- Chill the dough on the trays for 30 minutes before baking to reducing spreading.
- Preheat oven to 350° F. Line baking trays with silicone baking mats or parchment paper.
- Bake for 10-12 minutes until the cookies are set. Remove from the oven and allow the cookies to cool for a few minutes on the baking pan.
- Remove the cookies from the baking pan and transfer to a wire rack to cool completely.
Vanilla Buttercream
- In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add in room temperature unsalted butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will be light, fluffy, and pale in color.
- Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
- Add vanilla extract and salt and mix on low until combined.
- Increase speed to medium on the mixer and slowly drizzle in the heavy cream.
- Once the cream is added, turn the speed on the mixer to high and whip for an additional 2-3 minutes. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
- If desired, switch to a paddle attachment on the stand mixer and mix buttercream on low speed for 2 additional minutes to remove air bubbles to create smooth frosting.
- To assemble the whoopie pies, spread or pipe the buttercream on the bottom of one of the cookies. Top with another cookie. Add additional sprinkles to the sides of the whoopie pies if desired.
Notes
Store the whoopie pies in an airtight container in the refrigerator for up to 3 days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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Comments & Reviews
I just made these and although they taste VERY GOOD, they are puffy and not flat like the picture.. I chilled the dough but it seems they didn’t spread enough ?? I don’t know ?
Hmmm, a couple things – did you use cake flour or all-purpose flour? Also, if your leavening agents are expired, that can impact the way the cookies bake.
These are our favorite Whoopi Pies. The flavor is amazing ❤️
Thanks so much! I’m so glad you enjoyed them!
These whoopie pies were to die for!! They were light, fluffy and not too sweet.
I’m so happy to hear that you enjoyed the recipe! Thanks for leaving a review!
I made these for my daughter’s bday party and they were a hit!
I’m so glad to hear! Thank you for trying the recipe!