Funfetti Whoopie Pies
My husband recently gifted this book for my birthday, and it’s already bookmarked with so many delicious-looking recipes I can’t wait to try. The first recipe that caught my attention was these whoopie pies—not only are they fun and a bit nostalgic, but they mostly require pantry staples, and that’s always a win in my book.
While baking these, I started wondering where these treats got their name, and one of the origin stories I found was that they were coined Whoopie Pies because “whoopie” was often the sound that came from the children’s mouths when they saw them in their lunch sack. I thought that was too sweet.
Funfetti Whoopie Pies
Yields: approx 30 treats
“I’ve revised the recipe to show measurements in grams for the ingredients that are best measured by weight for recipe success.
Measuring by weight is far more accurate than using volume and takes all the guesswork out of baking. It ensures consistent results every single time! A cup can vary so much depending on how you scoop it, but when you measure by weight, you know you’re getting it just right. This method makes baking less stressful and way more enjoyable!”
Ingredients for the cookie:
340g all-purpose flour (approx 2 3/4 cups)
1 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
1/2 cup butter, room temp
1 1/4 cups sugar
1 egg
1 1/2 tsp vanilla extract
2/3 cup buttermilk
1/2 cup rainbow sprinkles
Ingredients for the marshmallow buttercream filling:
4 oz marshmallow creme
10 tbsp unsalted butter, room temp
155g powdered sugar (approx 1 cup + 1 tbsp)
3/4 tsp vanilla extract
1/4 tsp salt
Directions:
Preheat oven to 350° F and line a cookie sheet with parchment paper.
Sift the flour, baking soda, baking powder, and salt into a medium-sized bowl and set aside.
Cream your butter and sugar together until pale in color. Add the egg and vanilla and continue mixing until combined. Make sure to scrape the bottom of the bowl so all ingredients are incorporated.
Slowly add the dry ingredients to the butter mixture, mix until a bit crumbly, and then slowly add the buttermilk.
Once the dough has come together, fold in the rainbow sprinkles.
Drop spoonfuls of dough onto a parchment-lined cookie sheet, leaving enough room for the cookies to spread. I have found that scooping 15-20g of dough is the perfect size (a small cookie scoop works great for this type of dough as it is a wet dough).
Bake at 350° F for 8-10 minutes or until the edges turn golden brown.
While the cookies are baking whip up the marshmallow buttercream filling.
“Baking Tip: make sure your butter is room temperature. If the butter is cold it will cause the marshmallow creme to seize up!”
Cream the marshmallow creme and butter together until the mixture is light and fluffy, approximately 5 minutes.
Scrape down the sides of the bowl and add the powdered sugar, vanilla, and salt. Continue mixing on low until well combined.
Let cookies cool completely before adding the filling! Roll cookie sandwich in sprinkles if desired.
Recipe adapted from Baking The Ultimate Cookbook
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