Funfetti Cake Batter Whoopie Pies

Funfetti Cake Batter Whoopie Pies |

I love Whoopie Pies and I love Funfetti. Put them together and it’s party time! You’re left with the perfect Birthday treat for cookie lovers everywhere!  Just pop in a candle  and make a wish.

Funfetti Cake Batter Whoopie Pies |

These Funfetti Cake Batter Whoopies are fun and delicious! Soft Vanilla cake cookies swirled with sprinkles sandwiching sweet vanilla buttercream is definitely my idea of a good time. You can use nonpareils(the tiny little ball sprinkles) or the long type, they will both work great. If you use the nonpareils then fold gently. They tend to start streaking as soon as they hit the batter. If you use the other type you shouldn’t have this problem.

Funfetti Cake Batter Whoopie Pies |

A little tip for the perfectionists like me: For perfectly smooth cookie tops, wet your fingers with a little water and press down any batter that is sticking up once you’ve scooped out mounds onto the baking sheet. The batter will not stick to your fingers and you will have perfectly smooth, rounded tops!

Funfetti Cake Batter Whoopie Pies |

For more whoopie fun, check out this minty version, these carrot cake, these salted caramel buttercream, or just these good old classics!

Funfetti Cake Batter Whoopie Pies |

We are currently experiencing technical difficulties with Ziplist, So until it is fixed the recipe is simply typed into the post. As soon as the issues are fixed it will be back in the ziplist format! Sorry for any trouble this may have caused!

Funfetti Cake Batter Whoopie Pies

2 1/4 C. Flour

2 teaspoons Baking Powder

1/2 teaspoon Salt

1/4 C. Butter, softened

3 tablespoons Shortening

3/4 C. Sugar

1 Egg

1 Egg White

3/4 C. Milk

1 t. Vanilla (clear, if possible)

2 T. Sprinkles(if using they tiny ball type, use more for larger sprinkles)

1 recipe Vanilla Buttercream


Preheat oven to 375 degrees. Line two baking sheets with non-stick mats or parchment. Place the flour, baking powder, and salt in a bowl and whisk together. In the bowl of a stand mixer, cream together the butter, shortening and sugar until light and fluffy. Add the egg and egg white and beat until incorporated. Mix in 1/2 of the flour mixture. Mix in 1/2 of the milk. Add the remaining flour mixture and mix until just combined. Add the remaining milk and vanilla and mix in until just incorporated. Add the sprinkles to the batter and fold in quickly and gently, trying not to streak the color too much. Using a 1 T. Scoop, scoop batter into mounds 1 1/2″ apart onto prepared baking sheets. Bake the cookies for 10-12 minutes, or until they are firm on top, but not browned.

Cool on a wire rack. When cookies are cool, pipe a mound of vanilla buttercream on the flat end of a cookie and press the flat end of another cookie into the buttercream to make a sandwich cookie. Repeat with remaining cookies. Store in an air-tight container.

Makes 12-15 Whoopie Pies

Cake recipe adapted from Paula Deen

Funfetti Cake Batter Whoopie Pies |

Lemon Zucchini Muffins {dairy-free}

Lemon Zucchini Muffins |

Lemon seems to find it’s way into everything I make these days and this zucchini muffin recipe is no exception. Plain zucchini muffins seem like a good autumn treat, but add lemon and BAM! You have a perfectly fresh, Springtime muffin.

Lemon Zucchini Muffins |

These muffins are so, so soft thanks to the coconut milk and zucchini. They are dairy free and have a light lemon flavor. They bake up just fluffy enough and sport some pretty great muffin tops, if I do say so myself. Nothing makes me happier than a perfectly rounded muffin top. On a muffin, that is.

Lemon Zucchini Muffins |

The glaze is thick and creamy and just lemony enough without being too tart. I am over at Just Between Friends today as well, so click HERE to get the recipe or see the link in the recipe itself.

Lemon Zucchini Muffins |

Lemon Zucchini Muffins 3

Lemon Zucchini Muffins {dairy-free}

10 Muffins


  • 1 3/4 Cup Flour
  • 2 1/2 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Nutmeg
  • 1 Egg
  • 2/3 Cup Sugar
  • 2 teaspoons Lemon Zest
  • 1/2 teaspoon Vanilla
  • 1/4 C. Canola or Vegetable Oil
  • 1/3 Cup Coconut Milk
  • 1 C. Zucchini, Grated
  • 1 recipe Lemon Glaze


  1. Preheat the oven to 350 degrees.
  2. Grease the wells of a non-stick muffin tin.
  3. In a bowl, mix together the flour, baking powder, salt, and nutmeg. Set aside.
  4. In another bowl, whisk together the sugar, lemon zest, and egg. Add in the oil and vanilla and whisk until well combined.
  5. Mix half of the flour mixture in with the wet ingredients.
  6. Mix in the coconut milk.
  7. Mix in the remaining flour mixture until just combined.
  8. Add the grated zucchini and stir in until just distributed.
  9. Divide the batter between 10 muffin tins.
  10. Bake in preheated oven for 15-18 minutes.
  11. Cool on a wire rack. Once cool, glaze the top of each muffin with a spoonful of Lemon Glaze.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Homemade Almond Joys{Raw & Vegan}

Homemade Almond Joys - Raw, Vegan, Dairy-free, Gluten-free, refined sugar-free |

My parents try to stay away from refined sugars and dairy, which means they are not always a lot of help in the taste testing department. Couple that with my need to tone it down with all the sugar I bake with and you get a few healthy desserts every now and then(see HERE, and HERE). [Read more...]

Funfetti Birthday Cake Cupcakes – Ditch that boxed mix!

Funfetti Birthday Cake Cupcakes |

I’m not sure what happened here. I mean, I can’t remember the last time I put up a non-dessert recipe.

Looks like spring-fever has turned into sugar-fever. Heaven help me. [Read more...]

Meringue Nests with Lemon Curd Mousse

Meringue Nests with Lemon Curd Mousse and Fruit Salsa |

These light, crisp and airy meringues are filled with creamy lemon mousse and topped with tangy lemon curd and a bright fresh fruit salsa. Fits right in to my spring dessert obsession lately, no? [Read more...]

Lemon Curd Mousse

Lemon Curd Mousse with Blueberries |

The end of winter means that it’s time to leave behind the heavy, rich desserts of the season and make way for light, bright desserts of spring and summer.

Actually, I have no intention of leaving behind those heavy and rich winter desserts(love you guys!) but I am excited for all the warm weather flavors to make their way in. [Read more...]

Super Soft Sugar Cookies & Ombre Egg Tutorial

Super Soft Sugar Cookie Recipe & Ombre Egg Tutorial |

I love a good, soft, super-thick sugar cookie. This recipe is one of my favorites and comes from my high school friend, Annie, who once posted a picture of these on her instagram. I HAD to have the recipe and it has been my favorite ever since. They are so soft and have such a good flavor. [Read more...]

HEALTHY Chocolate Dipped Peanut Butter Eggs{Raw & Vegan}

Healthy Chocolate Peanut Butter Eggs{raw & vegan}. Gluten-free, Dairy-free |

I think I can safely say I speak for a large majority of us as I declare my love for those Reeses Peanut Butter eggs that pop up in stores everywhere come spring. BUT, as I try to eliminate some of the refined sugars from my diet I find that I literally can not make through more than a bite or two before throwing in the towel because they are SO sweet. [Read more...]


Get every new post delivered to your Inbox

Join other followers