Easter Whoopie Pies
Ingredients:
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ cup buttermilk
½ cup pastel sprinkles
For the Buttercream Filling:
½ cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
Food coloring (pink, blue, yellow)
Directions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, beat butter and sugar until light and fluffy. Add the egg and vanilla, mixing well.
Gradually add dry ingredients, alternating with buttermilk, mixing until combined.
Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them 2 inches apart. Flatten slightly and sprinkle with pastel sprinkles.
Bake for 8-10 minutes or until edges are lightly golden. Cool completely.
For the filling, beat butter until creamy. Add powdered sugar, heavy cream, and vanilla extract, beating until fluffy.
Divide into three bowls and tint each with food coloring. Transfer to a piping bag and swirl colors together.
Pipe buttercream onto one cookie and sandwich with another.
Serve and enjoy!
Prep Time: 20 minutes | Baking Time: 10 minutes | Total Time: 30 minutes
Kcal: 310 kcal per serving | Servings: 12 whoopie pies
Tips:
Chill the dough for 15 minutes before baking for thicker cookies.
Use a star piping tip for a fun textured buttercream swirl!
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