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Fun Sprinkle Whoopie Pies Recipe with Vanilla Buttercream

Fun Sprinkle Whoopie Pies

Soft sprinkle-studded vanilla cake rounds are sandwiched with fluffy vanilla buttercream for a cheerful, bakery-style dessert. This shortcut recipe makes about 12–14 sandwich cookies.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake Rounds
  • 1 box (15.25-16.25 ounces) Vanilla, yellow, or Funfetti cake mix
  • 1/2 cup (120 ml) Vegetable oil or melted, cooled unsalted butter
  • 2 Large eggs
  • 1/3 cup Rainbow sprinkles, preferably jimmies
  • 1/2 teaspoon Vanilla extract, optional for plain yellow cake mix
Vanilla Filling
  • 1/2 cup (113 g) Unsalted butter, softened
  • 2 cups (225 g) Confectioners’ sugar, sifted
  • 1 teaspoon Vanilla extract
  • 2 tablespoons Heavy cream or milk
  • 1 pinch Salt
Optional Decoration
  • As needed Extra rainbow sprinkles

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. Stir together the cake mix, oil or melted cooled butter, eggs, and optional vanilla if using plain yellow cake mix until a thick, smooth dough forms. Fold in the rainbow jimmies gently.
  3. Scoop rounded tablespoon-sized portions onto the prepared sheets, spacing them about 2 inches apart. A small cookie scoop helps keep the cakes uniform.
  4. Bake for 10–12 minutes, until the tops look set and the edges are just beginning to brown. Keep the centers soft and avoid overbaking.
  5. Cool the cakes on the baking sheets for about 5 minutes, then transfer them to a rack and cool completely.
  6. Beat the softened butter until creamy. Gradually add the sifted confectioners’ sugar, then beat in the vanilla, salt, and cream for 2–3 minutes, adding a little more cream if needed for a fluffy consistency.
  7. Pipe or spread filling onto the flat side of half of the cooled cakes. Top with the remaining cakes and press gently until the buttercream reaches the edges.
  8. Roll the exposed filling edges in extra rainbow sprinkles if desired. Serve at room temperature for the softest texture.

Notes

Use rainbow jimmies rather than nonpareils because jimmies hold their color and shape better in the dough. Store finished pies in an airtight container at room temperature for up to 2 days or refrigerate for about 4–5 days. Let refrigerated pies sit briefly at room temperature before serving.