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Delicious Easter Whoopie Pies decorated with colorful sprinkles

Easy Easter Sprinkle Whoopie Pies

Bright and crunchy sprinkles meet soft vanilla cookies in this playful whoopie pie recipe, perfect for Easter gatherings.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 pieces
Course: Baking, Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 box French Vanilla Cake Mix Use a high-quality brand to avoid overly sweet batter.
  • 1 large Egg
  • 1/2 cup Unsalted Sweet Cream Butter, softened For the cookie dough.
  • 3 cups Easter Sprinkles, divided Use baking sprinkles to avoid bleeding.
For the Frosting
  • 1/2 cup Unsalted Sweet Cream Butter, softened For frosting.
  • 2 1/2 cups Powdered Sugar Sifted for a smooth texture.
  • 1 teaspoon Pure Vanilla Extract
  • 2 tablespoons Heavy Whipping Cream
  • Pink Gel Food Coloring A few drops for color.

Method
 

Preparation
  1. Preheat the oven to 350°F and line two cookie sheets with parchment paper or silicone baking mats.
  2. In a standing mixer, combine the cake mix, egg, and softened butter. Beat until a soft dough forms.
  3. Fold in 1 cup of sprinkles until evenly distributed through the dough.
Assembling the Cookies
  1. Use a small cookie scoop to portion the dough and roll each portion in remaining 2 cups of sprinkles.
  2. Place on prepared sheets spaced about 1 to 1.5 inches apart.
  3. Bake for 10–12 minutes until tops look set. Remove and cool completely.
Making the Frosting
  1. Beat the softened butter with powdered sugar, vanilla, heavy whipping cream, and pink gel food coloring until creamy.
  2. Scoop frosting into a piping bag with a star tip and pair cookies into sandwiches.

Notes

Store assembled whoopie pies in an airtight container in the refrigerator for up to 5 days or freeze unassembled cookies for up to 3 months.