Bright, crunchy sprinkles meet pillowy vanilla cookies in a playful bake that’s perfect for Easter gatherings. These whoopie pies are quick, festive, and ideal for bakers who want big impact with minimal fuss.
The recipe relies on a cake mix base for speed and consistent texture. The filling is a simple buttercream with a blush of pink for an extra holiday wink.
Make a batch for classroom parties or a spring brunch tray. They stay soft and sandwich perfectly, so you can prep most of the work-ahead.
Why You’ll Love This Easy Easter Sprinkle Whoopie Pies Recipe
- Quick to make using a cake mix—great for last-minute baking.
- Kid-friendly assembly and a colorful presentation.
- Soft, cakey cookies sandwiched with creamy, stable frosting.
- No chilling time required; the recipe is forgiving.
- Customizable colors and sprinkle mixes for any party theme.
- Makes two dozen small whoopie pies or a dozen large sandwiches.
These whoopie pies taste like a soft, vanilla cookie studded with crunchy sprinkles, balanced by a sweet, silky buttercream. The exterior keeps a slight chew while the interior remains tender and cakey, and the frosting adds a creamy contrast and visual pop.
★★★★★ “Absolutely adorable and delicious. The kids helped roll the dough in sprinkles and they were a hit at our Easter brunch.” — A happy reader
Try a no-bake sweet cozy pairing like this creamy slow cooker Easter fudge to complete a holiday dessert table.
Key Ingredients for Easy Easter Sprinkle Whoopie Pies Recipe
- French Vanilla Cake Mix: The box mix provides structure, leavening, and consistent flavor with minimal fuss. Buy a high-quality brand without too much artificial icing dust to avoid an overly sweet batter. If you substitute with yellow or white cake mix, expect a slightly different vanilla profile and possibly a drier crumb; add a teaspoon of milk if the dough seems stiff.
- Unsalted Sweet Cream Butter (for dough and frosting): Butter brings flavor, richness, and tender texture. Use fresh, unsalted butter so you can control the salt level; European-style butter will yield a richer flavor. If swapped for margarine, expect less flavor and a softer, less stable frosting.
- Easter Sprinkles (3 cups, divided): Sprinkles give the fun color and a crunchy contrast inside and out. Choose jimmies or nonpareils that are labeled for baking so they won’t bleed color when heated. Avoid liquid or home-made sugar paints; they can melt and color the dough unevenly.
- Powdered Sugar (for frosting): Powdered sugar provides structure and the smooth, silky texture in the filling. Use sifted confectioners’ sugar for lump-free frosting and a clean finish. Substituting with granulated sugar will not work—use powdered sugar only to get the proper mouthfeel and stability.
Full Ingredient List for Easy Easter Sprinkle Whoopie Pies Recipe
- 1 Box French Vanilla Cake Mix
- 1 Large Egg
- 1/2 Cup Unsalted Sweet Cream Butter, softened (for dough)
- 3 Cups Easter Sprinkles (divided)
- 1/2 Cup Unsalted Sweet Cream Butter, softened (for frosting)
- 2 1/2 Cups Powdered Sugar
- 1 Teaspoon Pure Vanilla Extract
- 2 Tablespoons Heavy Whipping Cream
- Pink Gel Food Coloring
Step-by-Step Instructions for Easy Easter Sprinkle Whoopie Pies Recipe
Step 1: Prep the oven and sheets
Preheat the oven to 350°F and line two cookie sheets with parchment paper or silicone baking mats. Lining prevents sticking and helps cookies bake evenly.
Pro Tip: The parchment should lay flat and the oven will smell warm and faintly sweet as it reaches 350°F.
Step 2: Make the sprinkle dough
Using a standing mixer fitted with the whisk attachment, combine the cake mix, 1 large egg, and 1/2 cup softened butter. Beat just until a soft dough forms; avoid overmixing which can tighten the crumb.
Pro Tip: The dough should look cohesive and slightly sticky, not glossy or greasy.
Step 3: Fold in internal sprinkles
Stir in 1 cup of the sprinkles until they are evenly distributed through the dough. This gives little bursts of color inside each whoopie pie.
Pro Tip: The dough should show tiny specks of color; if clumps of sprinkle color bleed, the sprinkles selected may be too moist.
Step 4: Scoop and coat in sprinkles
Use a small cookie scoop to portion the dough and roll each portion into a smooth ball. Pour the remaining 2 cups of sprinkles into a shallow bowl and roll each dough ball in the sprinkles until fully coated.
Pro Tip: Each ball should be evenly covered and look like a candy-coated snowball before baking.
Step 5: Bake and cool
Place the coated dough balls on the prepared sheets spaced about 1 to 1.5 inches apart. Bake for 10–12 minutes, until the tops look set and a toothpick comes out clean of raw batter. Remove from the oven and allow the cookies to cool completely on the sheet.
Pro Tip: The cookies should feel slightly springy and not wet in the center when pressed gently.
Step 6: Make the frosting and assemble
For the filling, beat the second 1/2 cup butter with 2 1/2 cups powdered sugar, 1 teaspoon vanilla, 2 tablespoons heavy whipping cream, and a few drops of pink gel food coloring until the mixture is creamy and holds a peak. Scoop the frosting into a large piping bag fitted with a star tip. Pair cookies into sandwiches, pipe the frosting onto the bottom of one cookie, then place the top cookie on and press gently.
Pro Tip: The frosting peak should hold its shape; if it slumps, add a bit more powdered sugar and chill briefly.
Use inspiration from Cadbury egg cookies to experiment with chocolate-dipped edges or seasonal candy mix-ins.
Expert Tips for Easy Easter Sprinkle Whoopie Pies Recipe
- Use room-temperature butter to ensure proper emulsification and a smooth frosting. Cold butter creates lumps; melted butter will make the batter too loose.
- Avoid overmixing the cake mix dough; mix until just combined to keep the cookies tender and cakey.
- If your sprinkles bleed color, switch to nonpareils or jimmies labeled as heat-stable to preserve the cookie appearance.
- For consistent sizing, use a small cookie scoop and weigh dough balls if you want precise uniformity across batches.
- If the frosting is too soft, chill for 10 minutes and whip again; if it’s too stiff, add a teaspoon of cream at a time.
- Temperature tips: bake at 350°F on the middle rack for even browning; ovens that run hot may require trimming 1–2 minutes off bake time.
- Equipment tips: silicone mats promote even bottoms and prevent over-browning compared to bare sheets.
- Common mistakes: pressing cookies flat before baking will reduce the cakey interior; rolling should be gentle and keep the dome intact.
Compare chewiness and structure to chewy Easter malted cookie bars when troubleshooting texture issues.
Storage & Freezing for Easy Easter Sprinkle Whoopie Pies Recipe
Store assembled whoopie pies in an airtight container in the refrigerator for up to 5 days. Place parchment between layers to prevent sticking and use a shallow container to avoid squishing the frosting.
Freeze unassembled baked cookies in a single layer on a tray until solid, then transfer to a freezer-safe zip bag or airtight container for up to 3 months. Thaw in the refrigerator overnight, then assemble with freshly made frosting, or freeze fully assembled whoopie pies for up to 2 months wrapped tightly in plastic and placed in a rigid container.
To reheat, bring refrigerated whoopie pies to room temperature for 30–60 minutes before serving. Do not microwave assembled whoopie pies; it will soften the frosting and melt sprinkles.
Try these buttery shortbread sprinkle bites as a make-ahead alternative for different storage needs.
Variations & Substitutions for Easy Easter Sprinkle Whoopie Pies Recipe
- Chocolate Cake Base: Swap one box of French vanilla for a chocolate cake mix or use a marble mix and add cocoa powder to the batter. Result: deeper flavor and a richer contrast with the pink frosting.
- Cream Cheese Filling: Replace half the butter with 4 ounces of softened cream cheese and reduce powdered sugar by 1/2 cup. Result: tangy, tang-sweet filling that pairs well with sweeter cake mixes.
- Mini Whoopie Bites: Use a smaller scoop and reduce bake time to 8–9 minutes for bite-sized treats. Result: perfect for party platters and easier for kids to handle.
- Sprinkle-Free Interior: Omit the internal 1 cup of sprinkles and only coat the outside for a cleaner interior and uniform color pockets. Result: less crunch inside, more consistent cake texture.
Frequently Asked Questions About Easy Easter Sprinkle Whoopie Pies Recipe
Q: Can I make the dough ahead of time?
A: Yes. You can prepare the dough and keep it refrigerated for up to 24 hours, tightly wrapped. Bring it to room temperature and gently re-roll before coating in sprinkles. If it firms up too much, let sit 10–15 minutes to soften slightly for easier scooping.
Q: My sprinkles melt and bleed color—what did I do wrong?
A: Colored sugar can melt if it contains dye that isn’t heat-stable or if the sprinkles are low-quality. Choose jimmies or nonpareils labeled “bake-stable.” Also avoid overbaking, because excess heat increases bleeding.
Q: How do I get perfectly round, domed whoopie cookies?
A: Roll the dough into smooth balls without seams and place them on the sheet with space around each. Resist flattening the tops; they will spread slightly but should retain a dome when baked correctly.
Q: Can I make these gluten-free?
A: Use a certified gluten-free vanilla cake mix and ensure your sprinkles and powdered sugar are gluten-free. Expect slightly different hydration; you may need to add a tablespoon more butter or a splash of milk for moisture.
Q: How do I prevent the frosting from becoming grainy?
A: Sift the powdered sugar and use room-temperature butter. Beat the frosting on medium-high for 2–3 minutes to fully incorporate air; if it becomes grainy, add a teaspoon of heavy cream and beat until smooth.
Final Thoughts on Easy Easter Sprinkle Whoopie Pies Recipe (Conclusion)
These Easy Easter Sprinkle Whoopie Pies Recipe are a fast, festive treat that scales well for parties and makes a cheerful addition to any spring dessert table. Please leave a star rating in the recipe card below and pin this to your favorite boards for next year.
For similar festive twist ideas, check out this Soft Rainbow Sprinkle Funfetti Whoopie Pies – House of Nash Eats, an inspiration-packed take on colors and textures. If you like serving cold treats, this Easy Whoopie Pies with Ice Cream – Organized 31 shows a fun assembly for warm weather. For another cake-mix shortcut, see the Cake Mix Whoopie Pies Recipe, Funfetti Style – Sweets & Treats Blog.
Easy Easter Sprinkle Whoopie Pies
Ingredients
Method
- Preheat the oven to 350°F and line two cookie sheets with parchment paper or silicone baking mats.
- In a standing mixer, combine the cake mix, egg, and softened butter. Beat until a soft dough forms.
- Fold in 1 cup of sprinkles until evenly distributed through the dough.
- Use a small cookie scoop to portion the dough and roll each portion in remaining 2 cups of sprinkles.
- Place on prepared sheets spaced about 1 to 1.5 inches apart.
- Bake for 10–12 minutes until tops look set. Remove and cool completely.
- Beat the softened butter with powdered sugar, vanilla, heavy whipping cream, and pink gel food coloring until creamy.
- Scoop frosting into a piping bag with a star tip and pair cookies into sandwiches.