Confetti Whoopie Pies

Recipe by Melanie Wanders
Not Yet Reviewed

These Confetti Whoopie Pies are a playful, handheld twist on sprinkle-flecked birthday cake. Start with a box of our Confetti Cake & Cupcake Mix and transform it into soft cookies sandwiched with fluffy marshmallow cream filling. The classic vanilla aroma and colorful sprinkles make them irresistibly festive for kids’ birthday parties and grown-up celebrations alike. Bonus: They’re easy to transport, can be made ahead, and stay fresh for up to three days. 

Prep
20 mins
Bake
10 to 15 mins
Total
1 hr 5 mins
Yield
six 4" whoopie pies
Mix Tips
Confetti Whoopie Pies stacked on a counter with sprinkles decorating the filling around the outside of the whoopie pies. - select to zoom
Confetti Whoopie Pies stacked on a counter with sprinkles decorating the filling around the outside of the whoopie pies. - select to zoom
Confetti Whoopie Pies on a counter with sprinkles decorating the filling around the edges. - select to zoom
Our Best Products

Instructions

Prevent your screen from going dark as you follow along.

  1. Preheat the oven to 350°F with the racks in the top and bottom third. Line two baking sheets with parchment, or lightly grease with nonstick spray, then use a paper towel to wipe off any visible oil. (Excess grease can cause the cakes to spread too much and overbrown at the edges.)  

  2. To make the cakes: In a large bowl working with a flexible spatula or in the bowl of a stand mixer fitted with the flat beater, beat about half of the mix with the butter until the mixture is crumbly and no visible pieces of butter remain.  

  3. Add the eggs, one at a time, beating for about 30 seconds after each addition, until the mixture is smooth. Scrape down the bottom and sides of the bowl as needed.  

  4. Beat in about half of the remaining mix, then the sour cream, followed by the remaining mix. Scrape down the bottom and sides of the bowl well, then beat until the mixture is smooth and no dry patches remain, an additional 10 to 15 seconds. 

  5. Scoop about 1/4 cup (50g) of batter at a time onto the prepared pans; a 4-Tablespoon Scoop works well here. Space the mounds of batter at least 3" apart, six per pan, making a total of 12 cakes.  

  6. Bake the cakes for 10 to 15 minutes, rotating the baking sheets from top to bottom and front to back halfway through, until the tops of the cakes are set and a toothpick inserted in the center comes out clean. The cakes will not take on much color, if any. 

  7. Remove the cakes from the oven and cool completely on the pans, at least 30 minutes. 

  8. To make the filling: In a large bowl working with a flexible spatula or in the bowl of a stand mixer fitted with the flat beater, beat together the butter, marshmallow spread, and confectioners’ sugar until well combined, scraping down the bottom and sides of the bowl as needed. 

  9. In a small bowl, place the salt and add the water. Stir to dissolve the salt, then add it to the marshmallow mixture. Add the vanilla and beat until smooth. The mixture may look separated at first but will come together as you continue to mix. Set aside briefly. 

  10. To remove the cakes from the parchment, invert them onto a cooling rack, then gently peel the parchment off the bottom. If using a lightly greased baking sheet, carefully use a thin-edged spatula to gently release the cakes from the pans. 

  11. Using a 4-Tablespoon Scoop or 1/4-cup measure, scoop the filling (about 65g each if using store-bought marshmallow spread, or 57g each if using homemade marshmallow spread) onto the flat side of half the cakes. Top with the remaining cakes, flat sides toward the filling. Press down on the top gently to encourage the filling to spread to the edges. 

  12. Gently press the exposed filling into additional sprinkles, if desired. 

  13. Serving and storage information: Confetti Whoopie Pies may be enjoyed immediately or individually wrapped in plastic wrap and stored at room temperature for up to 3 days.  

Baker’s Resources