Birthday Cake Whoopie Pies

Birthday Cake Whoopie Pies

Blogger Arlene Cummings of Cooking With Sugar shows how to make pretty Birthday Cake Whoopie Pies that will surely be a hit any time of the year. Learn to make this recipe with our how-to article.

Prep Time

25

Minutes

Total Time

45

Minutes

Makes

15

servings

Cookies
1
box Betty Crocker® SuperMoist® party rainbow chip cake mix
3
tablespoons milk
1/4
cup vegetable oil
2
eggs
Filling
1/4
cup butter, softened
4
oz (half of 8-oz package) cream cheese, softened
1 1/4
cups powdered sugar
1
tablespoon milk
1
teaspoon vanilla
Garnish
Betty Crocker® Decors rainbow mix candy sprinkles
  1. Heat oven to 350°F. Lightly spray cookie sheets with cooking spray, or line with cooking parchment paper or silicone baking mat.
  2. In large bowl, mix all cookie ingredients with wooden spoon until wet dough forms. Spray hands generously with cooking spray; roll teaspoonfuls of dough into 2-inch balls. Place about 1 inch apart on cookie sheets.
  3. Bake 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  4. Meanwhile, in medium bowl, beat all filling ingredients with electric mixer on medium speed 2 to 3 minutes or until smooth. Cover; refrigerate until ready to assemble.
  5. For each whoopie pie, spread desired amount of filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Roll sides of pies in sprinkles. Store covered in refrigerator.
Makes 15 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
These whoopie pies can be made in advance and refrigerated. Be sure to remove them from the refrigerator about 15 minutes before serving.
To save time, substitute a container of Betty Crocker® Rich & Creamy cream cheese frosting or Betty Crocker® Whipped fluffy white frosting for the filling. If you do this, the whoopie pies don’t need to be stored in the refrigerator.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.