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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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