These funfetti cake mix whoopie pies are so simple to make and kids go crazy for them! The frosting is homemade and loaded with sprinkles too.
Cake Mix Whoopie Pies
Sprinkles draw in people like nothing I’ve ever seen before. It’s not just the kids either. Most adults are the same way. Giddy and everything. I’m the same way though. I love sprinkles. They’re never particularly delicious, but I like biting into them and the colors they provide.
These are the first whoopie pies I’ve made since last summer. I made a lot of whoopie pies for my cookbook that aren’t made with cake mix. They took a little longer to whip up and required buttermilk. I think my favorite ones from the book were the tiramisu whoopie pies. If you get the book, you must try them!
These funfetti whoopie pies can be made with or without a whoopie pie pan or muffin top pan. I like how the pan makes each whoopie pie perfectly round. I can’t even begin to explain how happy that makes me. It does leave the sides slightly golden brown.
Pro tip: Be sure to grease and flour your whoopie pie pan well so they pop right out. Baked goods sticking to pans is the worst!
What cake mix can I use for these whoopie pies? I used a yellow cake mix for this recipe, but any cake mix should work perfectly. That’s right, you can make white, chocolate, red velvet, and spice cake mix whoopie pies with this recipe.
How many cake mix whoopie pies will a box cake mix make? 7 – 10 depending on how loosey-goosey you get with measuring out the batter.
Can I pipe the funfetti frosting? Not really unless you use a large straight tip. The sprinkles/jimmies will get stuck in the piping tips and end up being more frustrating than anything. Leave out the sprinkles if you want to pipe the frosting into cute swirls and maybe garnish the sides with sanding sugar or nonpareils instead.
how to make whoopie pies using cake mix
Cake Mix Whoopie Pies
- 15.25 oz. box yellow cake mix
- 3 large eggs
- ½ cup water
- ½ cup vegetable oil
- ½ cup sprinkles
- 1/2 cup butter room temperature
- 2 cups powdered sugar
- 1-2 T. milk
- 1/3 cup sprinkles
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. If you using a whoopie pie pan like me, coat with butter or shortening and dust generously with flour. Tap out excess flour.
- In a large mixing bowl, add in the cake mix, eggs, water, and oil. Beat with a hand mixer on medium until incorporated.
- Once combined, fold in sprinkles.
- Using a ¼ measuring cup, drop batter onto a lined baking sheet about 1 to 2 inches apart. If using the whoopie pie pan, pop it in each floured cavity.
- Bake for 12-15 minutes. Allow to cool for 5 minutes and turn out onto a wire rack to cool completely.
- In a medium bowl, add butter, powdered sugar and 1 tablespoon of milk. Beat with hand mixer on low. If the frosting is too thick, add an extra tablespoon of milk. Once powdered sugar is incorporated, beat on medium/high for 30 seconds to a minute.
- Fold in sprinkles.
- On the flat side of one whoopie pie, spread center filling and sandwich with another whoopie pie.
- Store in an air tight container.
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