Made from flour, butter, sugar, sprinkles and marshmallow fluff—these Funfetti Whoopie Pies are soft, sweet, and full of joy.
Okay so picture this: I just got back from my niece’s birthday party where pastel balloons and that plastic cake smell lingered for days. I picked up a bag of rainbow sprinkles from the party store, thinking why not—only to stand in my kitchen later feeling unpredictably sad and wanting fun again. Those sprinkles called my name.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I’d been craving something nostalgic—like those individually wrapped whoopie pies I used to sneak from the convenience store freezer case in middle school. You know what I mean. So I decided: I’ll make a better version of those. Funfetti Whoopie Pie Recipe, here we come.
First batch? They disappeared. My teen nephew called them “too sweet,” then ate four. My partner swore off sugar, then had two while I wasn’t looking. That’s when I knew—I had something magical. Sweet, playful, colorful… and maybe a little dangerous.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Funfetti Whoopie Pie Recipe?
Here’s the thing: these whoopie pies feel special, but they’re not high-maintenance. The cakes are soft, slightly cakey, just the right crumb. The marshmallow filling? Hint: you might never go back to regular frosting. It’s fluffy, sweet, kind of pillowy.
Plus, they’re colorful—which yes, is silly—but fun. You want people to smile. You want crumbs in your carpet. You want unexpected delight in every bite. That’s what this Funfetti Whoopie Pie Recipe brings. No stress. Just joy.
Ingredient Notes:
We’re using common kitchen stuff—nothing too fancy IMO, but it all has a purpose:
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Flour – plain all-purpose. It gives structure without being heavy. Overpack it and voila—denser cakes. Not what we want.
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Baking powder & salt – you kind of need these unless you want flat, dull lumps.
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Butter + shortening – butter for flavor, shortening for fluff. I’ve tried all butter; it’s richer but spreads more. No judgment if you do the same.
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Sugar – granulated works best. Keeps things sweet but not gritty.
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Egg + egg white – helps the cake rise with a light texture. If you forget the white, it’s okay. Slight change, still good.
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Milk – whole milk makes it moist. 2% works fine too.
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Clear vanilla – gives bakery-style color. Regular vanilla can tint the cake; not ideal if you want that pristine white look.
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Sprinkles – rainbow jimmies only, please. Anything else bleeds crazy colors into the batter.
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Marshmallow fluff – this is the heart of the filling. Super sweet—but so satisfying.
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Confectioners sugar – balances fluff, helps it pipe.
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Shortening in filling – keeps that filling stable. And yes, I realize vegetable shortening sounds weird—but trust me.
How To Make Funfetti Whoopie Pie?
Step 1: Preheat & Prep
Heat oven to 375°F. Line 2 sheets with parchment so nothing sticks (learned this the messy way).
Step 2: Dry mix
Whisk flour, baking powder, and salt in a bowl. Set aside.
Step 3: Cream butter + sugar
Beat butter, shortening, and sugar until fluffy. About 3 minutes. It should look light, like cake frosting.
Step 4: Add eggs
Mix in the egg and egg white. Scrape the bowl if needed—I always do.
Step 5: Alternate wet and dry
Add half flour mix and half milk, then remaining flour and milk, and vanilla. Mix just until smooth. Overmix = tough pies.
Step 6: Fold in sprinkles
Gently fold with a spatula. Don’t overmix or you’ll dull the color.
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Step 7: Bake cakes
Spoon heaping tablespoons onto sheets, spaced ~2-inches apart. Bake ~10 minutes until tops crack slightly and they feel set. Remove and let cool completely.
Step 8: Make filling
Beat fluff + shortening until smooth (~3 mins). Add powdered sugar + vanilla. Beat low, then medium until fluffy and smooth.
Step 9: Assemble
Flip half the cakes. Pip or spoon a big scoop of filling on flat side. Top with another cake. Press lightly. Roll edges in sprinkles if you dare.
Storage Options:
Store in an airtight container at room temp for 2–3 days. Layer with parchment so they don’t stick. Can go in fridge—texture changes slightly but still good. For longer life: wrap individually and freeze—up to 2 months. Yum.
Variations and Substitutions:
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Different filling? Try buttercream or chocolate ganache if fluff isn’t your vibe. I’ve done it—also good.
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Change flavors: Lemon or almond extract in the batter tweaks the flavor in a fun way.
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Holiday customizable: Use themed sprinkles for holidays—makes them cute and festive.
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Gluten-free version: 1:1 gluten-free flour blend works like a charm.
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Dairy-free variant: Use non-dairy milk and butter alternative—texture shifts, but flavor still fun.
What to Serve with Funfetti Whoopie Pie?
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Coffee or espresso – perfect balance of bitter and sweet.
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Cold milk – classic combo.
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Vanilla ice cream – turn one into a sandwich. You won’t regret it.
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Fresh fruit – like berries or a citrus salad to cut through the sugar.
Frequently Asked Questions:
Can I make the batter ahead?
Yep! Cover it, chill up to 24 hours. Let soften a bit before scooping.
Is the filling too sweet?
Yeah, it’s sweet. But that’s the charm. The cake balances it, and it feels indulgent (in a good way).
Can I freeze the finished pies?
Absolutely. Wrap individually and freeze. Thaw for a few mins before eating—or eat straight out of the freezer. I won’t judge.
So, that’s it: your friendly, slightly messy, totally fun Funfetti Whoopie Pie Recipe complete with personality and sprinkles. Whether you’re baking for a party or just need a sugary pick-me-up, these whoopie pies bring the vibe.
Made them? Changed something up? I wanna hear how your batch turned out—or what toppings you invented. Let’s chat whoopie magic!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Funfetti Whoopie Pie Recipe
Ingredients
For the Whoopie Pies:
- 2¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup ½ stick unsalted butter, softened
- 3 tablespoons vegetable shortening
- ¾ cup granulated sugar
- 1 large egg
- 1 large egg white
- ¾ cup whole milk
- 1 teaspoon clear vanilla extract
- ⅓ cup rainbow sprinkles plus additional for garnish
For the Marshmallow Filling:
- 1½ cups marshmallow fluff
- 1¼ cups vegetable shortening
- 1 cup confectioners' sugar
- 1 tablespoon clear vanilla extract
Instructions
Prepare Baking Sheets:
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside.
Combine Dry Ingredients:
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside for later use.
Cream Butter, Shortening, and Sugar:
- In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, shortening, and sugar together until the mixture becomes light and fluffy, about 3 minutes.
Incorporate Eggs:
- Add the whole egg and egg white to the creamed mixture, and beat until well combined.
Alternate Wet and Dry Additions:
- Add half of the sifted dry ingredients and half of the milk to the batter. Mix on medium speed just until incorporated. Repeat with the remaining flour and milk, then add the clear vanilla extract. Mix until smooth and uniform, but do not overbeat.
Add Sprinkles:
- Gently fold in the ⅓ cup of sprinkles using a spatula, ensuring they are evenly distributed throughout the batter.
Form and Bake:
- Drop heaping tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake for approximately 10 minutes, or until the tops begin to crack and the cakes feel firm to the touch. Remove from the oven and slide the parchment paper, with the cakes, onto wire racks to cool completely.
Prepare the Filling:
- In a clean stand mixer bowl fitted with the paddle attachment, beat the marshmallow fluff and vegetable shortening on medium speed until smooth and fluffy, approximately 3 minutes. Add the confectioners’ sugar and vanilla extract; mix on low speed until incorporated, then increase to medium and beat for an additional 3 minutes until light and fluffy.
Assemble the Whoopie Pies:
- Once cooled, flip half of the whoopie pie cakes so their flat sides are facing up. Spoon or pipe a generous dollop of filling onto each flat side, leaving a ¼-inch margin around the edge. Top with the remaining cakes, pressing gently to spread the filling. If desired, roll the exposed filling edges in extra sprinkles for garnish.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
