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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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  • Prep Time 30 min
  • Total Time 45 min
  • Servings 12

1
box Betty Crocker™ SuperMoist™ yellow cake mix
1/2
cup butter, softened
2
eggs, beaten
1
container (1 lb) Betty Crocker™ Rich & Creamy vanilla frosting
Red food color

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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