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These Birthday Whoopie Pies are so fun to eat! As adorable as they are delicious, try this take on a traditional birthday cake!
You guys, these are awesome. Soft, fluffy mini cakes, sandwiched with a creamy, smooshy center… and covered with sprinkles.
You’d think, as a food blogger, that I’d be all pinterest-y and throw my children perfect birthday parties with themed food, adorable decorations and everyone came to my gorgeously clean house and had fun, and no one had a potty accident.
NEWSFLASH: I’m soooooo not that girl. Case in point: The last time I made a birthday cake was for my oldest son’s 3rd birthday.
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I have TWO sons, and the youngest one turns 4 in February. I didn’t make him a cake for any of his 3 birthdays so far.
That is not to say that there was not a party, or that cake was NOT present… it’s just that I feel bad for not having made their cakes myself. The thing is… with a full time job, as well is having a blog, and 1 of my sons having the most inconvenient time of year birthday (right after Thanksgiving)… it’s tough. I’m busy!
So, I’m cutting myself some slack.
And I’m making Birthday Whoopie Pies in October. It’s no one’s birthday, but these are so fun! We all have our dirty little secrets – don’t judge me… just enjoy!
These Birthday Whoopies Pies are SUPER easy and actually really quick to make. This recipe makes about 10-12 fully assembled Whoopie Pies, depending on how good you are at scooping the batter evenly.
I use a small cookie scoop to get these on the baking sheet, and the same scoop to get (almost full) scoops of frosting into the centers.
Want more sweet treats?
Birthday Whoopie Pies
- Preheat your oven to 350F
- In a medium sized bowl, whisk together the flour, baking powder and salt.
- In the bowl of a stand mixer, cream the butter and sugar until pale and creamy.
- Add the eggs one at a time, and then add the vanilla extract - beat until well mixed.
- Alternate adding flour and milk until all gone (begin and end with flour)
- Fold in the rainbow nonpareils.
- Drop dough by rounded tablespoonfuls, 2 inches apart, onto parchment lined cookie sheets. Don’t flatten them!
- Bake 10-12 minutes or until tops spring back when lightly touched.
- Cool on a wire rack.
- In a saucepan, whisk together the milk and flour. Mix until smooth.
- Cook, whisking constantly until the mixture JUST comes to a boil.
- Remove from heat and allow to cool.
- In the stand mixer, cream the butter and sugar until pale and creamy.
- Add the flour mixture and the vanilla and beat until fluffy and creamy.
- Use a small cookie scoop, and
- Spread about 2 tablespoons frosting onto bottom of 1 cookie; top with another cookie, bottom-side down.
- Press together until they hold, and a little of the frosting squishes out.
- Sprinkle the edges with extra nonpareils (sprinkles).
Adapted from Land o Lakes