Funfetti Whoopie Pies

Last weekend when I was making my Funfetti Cupcakes I couldn’t help but think of how fun a funfetti whoopie pie would be. I had remembered that Paula Deen had a great coconut whoopie pie that I have had bookmarked to make for quite a while. I used her recipe as a starting point for these by omitting some ingredients  here and adding some there to create these fantastic whoopies! There is something about funfetti desserts that kids and adults of all ages love. Maybe the thought of them brings you back to your childhood or maybe it is just all those colorful sprinkles! I am not sure what it is, but I find them irresistible…especially with the marshmallow creme filling layered in between. Perfect for any celebration! 😀

One Year  Ago: Egg Rolls 

Funfetti Whoopie Pies

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For the Whoopie Pies:

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 3 tablespoons vegetable shortening
  • 3/4 cup sugar
  • 1 large egg
  • White of 1 large egg
  • 3/4 cup milk
  • 1 teaspoon clear vanilla extract
  • 1/3 cup sprinkles, plus more for garnish

For the Marshmallow Filling:

  • 1 1/2 cups Marshmallow Fluff
  • 1 1/4 cups vegetable shortening
  • 1 cup confectioners sugar
  • 1 tablespoon clear vanilla extract


  1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
  2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, shortening, and sugar until fluffy, about 3 minutes.  Add egg and egg white, and beat until incorporated.  Add half of flour mixture and half of milk to creamed mixture; beat at medium speed just until blended.  Add remaining half of flour, milk and vanilla; beat until blended. Fold in sprinkles.
  4. Drop by heaping tablespoons of the dough onto the prepared baking sheets, about 2-inches apart. Bake, one baking sheet at a time, until cakes begin to crack and are firm to the touch, 10 minutes.  Remove from oven and slide the parchment paper, with the cakes, onto a wire rack to cool completely.  Use a thin metal spatula to lift the cookies off the parchment paper.
  5. To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat together the marshmallow fluff and the vegetable shortening, on medium speed until the mixture is smooth and fluffy, about 3 minutes.
  6. Add the confectioners’ sugar and the vanilla and beat on low until incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes more.
  7. To assemble, turn half of the cooled cookies upside down, flat side facing up. Drop a large dollop of filling onto the flat side of the cookie, leaving a 1/4-inch plain edge. 
  8. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. 
  9. Roll edges in sprinkles. Repeat until all cookies are used.

Yields: 12 whoopie pies
Prep Time: 30 minutes
Bake Time: 10 minutes

Source: barely adapted from Paula Deen

Looking for more Whoopie Pie Recipes? Here are a few of my favorites! 😀

Red Velvet Whoopie Pies                

Peaches and Cream Whoopie Pies 

S’Mores Whoopie Pies                     

Strawberry Whoopie Pies                

Lemon Whoopie Pies                         

Gingerbread Whoopie Pies               

Pumpkin Whoopie Pies                     

Chocolate Whoopie Pies                    

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12 Responses to Funfetti Whoopie Pies

  1. Best idea I’ve seen all week! 😉

  2. Omg, how cute…definitely bookmarked to bake soon!

  3. ChgoJohn says:

    Christina, you’re too much! Funfetti whoopie pies, an idea whose time has come!

  4. Those are just bursting with color. I can’t imagine making them in our house. For one, no sprinkles and no kids. But I can imagine them being really tasty and a hit at any party, kids or no.

  5. Karista says:

    What a great idea Christina! My two gals would love this, and so would my husband! What a fun baking project for the winter.

  6. Laura says:

    These are brilliant! I love funfetti cupcakes and cookies, so I am sure I’d enjoy these whoopies. I’m thinking of them with a cream cheese frosting filling. Thanks for the idea!

  7. so fun! perfect for a birthday party 🙂

  8. These whoppie pies look so incredibly delicious. I loveeeee desserts like there is no tomorrow. Do you share these desserts? How do you not gain weight? I gain a pound or two if I leave my dessert tray at home so I have to restrict myself to making them like once a week or once in two weeks. Sucks!

    • Christina says:

      I do share most of the things I bake. My coworkers, husbands coworkers, and neighbors are very well fed! 😉 I leave a few at the house, but it would be waaayy too tempting to have all of them sitting in my kitchen. 😉

  9. These are adorable!! What a fun idea…definitely trying this sometime for a kids party or get together!!

  10. Pingback: friday five {what i’m loving this week} « delightfully teal

  11. Pingback: Patriotic Funfetti Whoopie Pies « Meg's Everyday Indulgence

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