Funfetti Whoopie Pie Recipe
Soft Funfetti Whoopie Pies made with vanilla sprinkle cakes, fluffy marshmallow filling, and colorful sprinkle edges for a festive party treat.
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Servings: 12 whoopie pies
Ingredients
For the Whoopie Pies
- 2 1/4 c all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 c unsalted butter softened
- 3 tbsp vegetable shortening
- 3/4 c sugar
- 1 large egg
- 1 large egg white
- 3/4 c milk
- 1 tsp clear vanilla extract
- 1/3 c sprinkles plus more for garnish
For the Marshmallow Filling
- 1 1/2 c Marshmallow Fluff
- 1 1/4 c vegetable shortening
- 1 c confectioners sugar
- 1 tbsp clear vanilla extract
Instructions
- Preheat the oven to 375°F.
- Line two baking sheets with parchment paper.
- In a medium mixing bowl, sift together the all-purpose flour, baking powder, and salt.
- Set the dry mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, vegetable shortening, and sugar for approximately 3 minutes, or until light and fluffy.
- Add the whole egg and egg white.
- Beat until fully incorporated.
- Add half of the flour mixture and half of the milk to the creamed mixture.
- Beat on medium speed just until blended.
- Add the remaining flour mixture, remaining milk, and clear vanilla extract.
- Beat until the batter is fully combined.
- Gently fold in the sprinkles.
- Drop heaping tablespoons of batter onto the prepared baking sheets, spacing each portion approximately 2 inches apart.
- Bake one baking sheet at a time for approximately 10 minutes, or until the cakes begin to crack slightly and feel firm to the touch.
- Remove the baking sheet from the oven.
- Slide the parchment paper with the cakes onto a wire rack.
- Allow the cakes to cool completely.
- Once cooled, use a thin metal spatula to lift the cakes from the parchment paper.
- To prepare the marshmallow filling, combine the Marshmallow Fluff and vegetable shortening in the bowl of a stand mixer fitted with the paddle attachment.
- Beat on medium speed for approximately 3 minutes, or until smooth and fluffy.
- Add the confectioners sugar and clear vanilla extract.
- Beat on low speed until incorporated.
- Increase the mixer speed to medium.
- Beat for approximately 3 minutes more, or until the filling is light and fluffy.
- To assemble, turn half of the cooled cakes flat side up.
- Place a large dollop of marshmallow filling onto the flat side of each cake, leaving approximately a 1/4-inch plain edge.
- Top each filled cake with another cake, flat side down.
- Press gently until the filling spreads toward the edges.
- Roll the exposed filling edges in additional sprinkles.
- Repeat until all whoopie pies are assembled.
- Serve immediately or store as directed.
Notes
To make this Funfetti Whoopie Pie Recipe gluten free, replace the all-purpose flour with a gluten-free 1:1 baking flour blend that contains xanthan gum.
Confirm that the baking powder, sprinkles, Marshmallow Fluff, confectioners sugar, clear vanilla extract, and all packaged ingredients are labeled gluten free.
Use gluten-free sprinkles, as some decorative sprinkles may be processed in facilities that also handle wheat.
Use clean mixing bowls, measuring cups, mixer attachments, baking sheets, parchment paper, spatulas, cooling racks, and serving containers to prevent gluten cross-contact.
Avoid overmixing the gluten-free batter, as this may affect the final texture of the whoopie pie cakes.