Spring Whoopie Pies

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This Spring Whoopie Pies Recipe uses a prepackaged mix, making it very simple & easy to make in just minutes! Perfect Easter Dinner Dessert!

Spring Whoopie Pies

My kids love Whoopie Pies, and since they’re all currently in Middle School, they’re old enough to learn how to make them! They get to change electives quarterly, and one of the choices teaches some life skills, such as simple cooking. They start by learning how to safely prepare things with boxed or packaged mixes – focusing on measuring correctly. using a hand mixer, and not getting burned using the oven. This Spring Whoopie Pies Recipe is great for them to practice with because it uses all of the skills they are learning, the ingredients aren’t too expensive, so if they make a mistake it’s not a big deal, they can just start over! When they get it right, they have a delicious dessert treat to enjoy and share. I hope you enjoy it too, this would be a great treat to enjoy during an Easter celebration!

INGREDIENTS FOR COOKIES
2 (8.25 oz) Funfetti Bold Purple Cake Mix pouches
2 eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract
Purple colored sugar crystals
Rainbow jimmies sprinkles

INGREDIENTS FOR FROSTING
2 cups powdered sugar
1/2 cup (1 stick) butter – softened
1 1/2 teaspoons vanilla extract
2 Tablespoons milk

DIRECTIONS FOR COOKIES

To begin, pre-heat your oven to 350°. Line a cookie sheet with parchment paper and set aside.  Add the cake mix, eggs, oil and vanilla into a mixing bowl. Mix well to combine all ingredients.

The dough will be a bit sticky so chill for 30 minutes for easier handling. Roll the chilled dough into 1 inch balls and dip into the purple sugar crystals.  Place on the cookie sheet, 2 inches apart.  Flatten each ball slightly with the back of a fork. Bake for 8-10 minutes. Remove from oven and cool on cookie sheet for 5 minutes before transferring to a wire rack to completely cool.

DIRECTIONS FOR VANILLA BUTTERCREAM FROSTING

Line a cookie sheet with wax or parchment paper and set aside. Add the butter to a large mixing bowl. With an electric mixer, cream until light and fluffy. Add the powdered sugar and vanilla and mix on medium speed to incorporate. Increase speed to medium-high and beat until light and fluffy.

Generously spread the icing on the flat part of 12 cookies.  Place the remaining cookies on top, like a sandwich.

Pour the rainbow sprinkles onto a plate or shallow bowl.  Roll the sides of each cookie into the sprinkles, covering the icing.

Continue to Content

Yield: 24

Spring Whoopie Pies

Print

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 10 minutes

Total Time 30 minutes

Ingredients

• INGREDIENTS FOR COOKIES
• 2 (8.25 oz) Funfetti Bold Purple Cake Mix pouches
• 2 eggs
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• Purple colored sugar crystals
• Rainbow jimmies sprinkles
• INGREDIENTS FOR FROSTING
• 2 cups powdered sugar
• 1/2 cup (1 stick butter) - softened
• 1 1/2 teaspoons vanilla extract
• 2 Tablespoons milk

Instructions

DIRECTIONS FOR WHOOPIE PIES

Preheat oven to 350°. Line a cookie sheet with parchment paper and set aside.

Add the cake mix, eggs, oil and vanilla into a mixing bowl. Mix well to combine all ingredients.

The dough will be a bit sticky so chill for 30 minutes for easier handling.

Roll the chilled dough into 1 inch balls and dip into the purple sugar crystals. Place on the cookie sheet, 2 inches apart. Flatten each ball slightly with the back of a fork.

Bake for 8-10 minutes.

Remove from oven and cool on cookie sheet for 5 minutes before transferring to a wire rack to completely cool.

DIRECTIONS FOR VANILLA BUTTERCREAM FROSTING

Line a cookie sheet with wax or parchment paper and set aside.

Add the butter to a large mixing bowl. With an electric mixer, cream until light and fluffy.

Add the powdered sugar and vanilla and mix on medium speed to incorporate. Increase speed to medium-high and beat until light and fluffy.

Generously spread the icing on the flat part of 12 cookies. Place the remaining cookies on top, like a sandwich.

Pour the rainbow sprinkles onto a plate or shallow bowl. Roll the sides of each cookie into the sprinkles, covering the icing.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 167Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 173mgCarbohydrates: 29gFiber: 0gSugar: 20gProtein: 1g

Did you make this recipe?

Please leave a comment below & if you recreate this recipe, be sure to share a photo on Instagram. Tag me @when.is.dinner and hashtag #whenisdinner!

These are a few items I find helpful in my own kitchen when preparing this Spring Whoopie Pies Recipe:

OXO Good Grips 3-Piece Mixing Bowl Set, Blue/Green/YellowPillsbury Funfetti Bold Purple Cupcake and Cake Mix, 8.25 Ounce (Pack of 12)Wilton 570-1121 Easy Flex 3-Piece Silicone Spatula Set, BlueDress My Cupcake DMC27071 Decorating Colored Sugar Crystals for Cakes, 4-Ounce, Violet PurpleWilton 710-994 Rainbow Jimmies Food DecorativeRachael Ray Oven Lovin’ Nonstick Bakeware 3-Piece Baking and Cookie Pan SetReynolds Cookie Baking Sheets Parchment Paper, 12 x 16 Inches (Non-Stick, 22 Sheets)Baker’s Secret 1061483 10-by-16-Inch Nonstick Cooling Rack, Set of 2KitchenAid KHM512ER 5-Speed Ultra Power Hand Mixer, Empire Red

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