Funfetti Whoopie Pie Recipe
These colorful Funfetti Whoopie Pies combine soft vanilla cakes with a fluffy marshmallow filling and festive sprinkles. Perfect for celebrations and sweet cravings alike.
12 Servings
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
To make this recipe gluten-free, substitute a high-quality 1:1 gluten-free baking flour blend in place of the all-purpose flour. Ensure that the baking powder, sprinkles, and marshmallow fluff used are certified gluten-free, as some brands may contain traces of gluten.