Easter Whoopie Pies

Easter Whoopie Pies

Blogger Paula Jones from Bell'alimento shares an easy whoopie pie recipe with a pink filling that’s perfect for Easter.

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Total Time






box Betty Crocker® SuperMoist® yellow cake mix
cup butter, softened
eggs, beaten
container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
Red food color
  1. Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper or silicone baking mat.
  2. In large bowl, beat cake mix, butter and eggs with electric mixer on medium speed until well combined (batter will be very thick). Using 1-inch cookie scoop, drop dough about 2 inches apart onto cookie sheets.
  3. Bake 10 to 12 minutes or until set. Remove from cookie sheets to cooling racks; cool completely, about 15 minutes.
  4. Spoon frosting into small bowl. Add few drops red food color to make pink; stir until well blended. For each whoopie pie, spread desired amount of frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Change up the food color for tinting the frosting to match the holiday or occasion.
For a festive touch, roll sides of finished whoopie pies in candy sprinkles.
If you don’t have cooking parchment paper or a silicone baking mat, spray cookie sheets with cooking spray. If you don’t have a cookie scoop, use a tablespoon.

Nutrition Information:

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