Birthday Whoopie Pies

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.

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 dessert recipes?

• No Bake Blueberry Cheesecake
• Oreo Dirt Pudding Parfaits
• Banana Cream Cheesecake

4.50 from 10 votes

Birthday Whoopie Pies

Author Kylee Ayotte

Servings 12 servings

Prep Time: 15 minutes mins

Cook Time: 12 minutes mins

Total Time: 27 minutes mins

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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! 

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Ingredients

 

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• ▢ 2 1/2 cups all-purpose flour
• ▢ 2 teaspoons baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1 cup white sugar
• ▢ 1/2 cup butter softened
• ▢ 2 large eggs
• ▢ 1.5 teaspoons vanilla extract
• ▢ 2/3 cup milk
• ▢ 1 tablespoon rainbow nonpareils sprinkles

Frosting

• ▢ 6 tablespoons milk
• ▢ 2 tablespoons all-purpose flour
• ▢ 1/2 cup butter
• ▢ 1/2 cup white sugar
• ▢ 1/2 teaspoons vanilla extract
• ▢ 2 tablespoons rainbow nonpareils sprinkles

Instructions

• Preheat your oven to 350°F
• In a medium sized bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
• In the bowl of a stand mixer, cream 1/2 cup butter and 1 cup white sugar until pale and creamy.
• Add the 2 large eggs one at a time, and then add 1.5 teaspoons vanilla extract – beat until well mixed.
• Alternate adding flour mixture and 2/3 cup milk until all gone (begin and end with flour mixture)
• Fold in the 1 tablespoon 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.

Frosting

• In a saucepan, whisk together the 6 tablespoons milk and 2 tablespoons all-purpose 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 1/2 cup butter and 1/2 cup white sugar until pale and creamy.
• Add the flour mixture and the 1/2 teaspoons vanilla extract 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 2 tablespoons rainbow nonpareils (sprinkles).
• Devour.

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Nutrition

Calories: 368kcal | Carbohydrates: 49g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 253mg | Potassium: 149mg | Sugar: 28g | Vitamin A: 545IU | Calcium: 72mg | Iron: 1.5mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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Did you make this recipe?

Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!

Adapted from Land o Lakes 

About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee