If you are on the hunt for a festive and irresistibly delightful treat, this Easter Whoopie Pie Recipe is just the sweet celebration you need. Imagine soft, chocolatey cake rounds sandwiching a fluffy, marshmallow creme filling that’s as fun to decorate as it is to eat. It’s an Easter dessert that feels homemade and special, brightening up any spring gathering with its charming pastel sprinkles and melt-in-your-mouth texture. Whether you’re a seasoned baker or just looking for a crowd-pleaser, these whoopie pies are as straightforward to make as they are to devour.
Ingredients You’ll Need
These simple ingredients come together beautifully to create the perfect balance of rich cake and airy filling. Each element plays an essential role, from the cocoa powder for that deep chocolate flavor to the marshmallow creme that makes the filling delightfully fluffy. Let’s dive into the essentials that make this Easter Whoopie Pie Recipe truly shine.
- 2 cups all-purpose flour: The base that gives structure and a tender crumb to the cake rounds.
- 1/2 cup unsweetened cocoa powder: Delivers rich chocolate flavor without overpowering the sweetness.
- 1 1/4 teaspoons baking soda: Helps the cakes rise light and fluffy for that perfect texture.
- 1/2 teaspoon salt: Balances the sweetness and enhances the overall flavor.
- 1/2 cup unsalted butter (softened): Adds moisture and richness to the cake batter.
- 1 cup granulated sugar: Sweetens the cake and helps achieve a delicate crumb.
- 1 large egg: Binds ingredients together and contributes to cake structure.
- 1 teaspoon vanilla extract: Infuses a warm, fragrant note enhancing the chocolate.
- 1 cup buttermilk: Makes the cake tender and adds a subtle tang to balance the sweetness.
- 1/2 cup unsalted butter (softened) for filling: Key to a creamy, smooth marshmallow filling.
- 1 jar (7 oz) marshmallow creme: The star ingredient that creates the signature fluffy filling.
- 1 1/4 cups powdered sugar: Sweetens the filling and helps it firm up properly.
- 1 teaspoon vanilla extract (for filling): Adds depth and balance to the sweetness of the filling.
- Food coloring (optional): Perfect for tinting your filling in playful pastel shades to celebrate Easter.
- Pastel sprinkles for decorating (optional): Adds festive color and texture to the finishing touch.
How to Make Easter Whoopie Pie Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by heating your oven to 350°F (175°C) and lining two baking sheets with parchment paper to prevent sticking. Then, in a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Combining your dry ingredients first ensures even distribution throughout the batter, which is essential for uniform flavor and texture in your whoopie pies.
Step 2: Cream Butter and Sugar
In a larger bowl, beat the softened butter and granulated sugar until the mixture turns light and fluffy. This step is crucial because it incorporates air into the batter, which helps the cakes rise nicely and creates that soft, melt-in-your-mouth feel we all adore in a whoopie pie.
Step 3: Add Egg and Vanilla
Next, mix in the egg and vanilla extract thoroughly. These ingredients bind everything together while adding richness and a lovely fragrant note that complements the chocolate beautifully.
Step 4: Combine Ingredients Alternately
Now, alternately add the dry ingredient mixture and buttermilk to your butter mixture, starting and finishing with the dry ingredients. Mixing just until combined here is key—over-mixing can toughen the cakes, and you want them soft and tender.
Step 5: Scoop and Bake the Cake Rounds
Use heaping tablespoons to drop batter onto your prepared sheets, spacing them about 2 inches apart as they’ll spread slightly. Bake for 10 to 12 minutes, or until tops spring back gently when pressed. These perfectly rounded cakes form the classic shape that makes the Easter Whoopie Pie Recipe so delightful.
Step 6: Make the Marshmallow Filling
While your cakes cool completely, beat the softened butter for the filling until smooth. Then, slowly mix in the marshmallow creme, powdered sugar, and vanilla extract until you achieve a fluffy, creamy consistency. If desired, add food coloring to tint the filling in cheerful pastels perfect for spring.
Step 7: Assemble and Decorate
Spread or pipe the marshmallow filling onto the flat side of half the cakes, then sandwich with the remaining halves. If you want a festive touch, roll the edges of your whoopie pies in pastel sprinkles for that extra pop of Easter charm.
How to Serve Easter Whoopie Pie Recipe
Garnishes
Pastel-colored sprinkles are the quintessential garnish here, adding vibrant color and a bit of crunch. You might also consider edible glitter or tiny candy eggs to elevate presentation and make your pies truly irresistible for any Easter celebration.
Side Dishes
These whoopie pies stand beautifully on their own, but pairing them with fresh spring fruit or a cup of hot tea or coffee will round out the experience wonderfully. Light sides let your Easter Whoopie Pie Recipe shine as the star dessert.
Creative Ways to Present
Try arranging your whoopie pies on a tiered serving tray surrounded by fresh flowers for a festive display or wrap each pie in colorful tissue paper and tie with a ribbon for charming edible gifts. The playful pastel filling also lends itself well to a deconstructed dessert platter alongside mini cakes and dollops of marshmallow creme.
Make Ahead and Storage
Storing Leftovers
Once assembled, store your Easter Whoopie Pie Recipe in an airtight container at room temperature. They stay fresh and soft for up to three days, making them a perfect make-ahead treat for busy holiday preparations.
Freezing
If you want to enjoy whoopie pies over a longer period, freeze them individually wrapped in plastic wrap and sealed in a freezer bag. They can be frozen for up to one month without losing their delightful texture or flavor.
Reheating
When you’re ready to indulge, let frozen pies thaw at room temperature for about an hour. If you prefer them slightly warm, pop them in the microwave for 10 to 15 seconds, but be careful not to overheat or the filling may become too soft.
FAQs
Can I make the cakes in different colors instead of chocolate?
Absolutely! Feel free to swap out the cocoa powder for colored cake batter to create pastel-hued cakes that complement your filling perfectly. This adds even more festive flair to your Easter Whoopie Pie Recipe.
Is there a substitute for buttermilk in this recipe?
If you don’t have buttermilk on hand, you can make a quick substitute by adding one tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for five minutes. This will mimic the acidity and help keep the cakes tender.
Can I use store-bought frosting instead of marshmallow creme?
While store-bought frosting can work in a pinch, marshmallow creme creates the signature fluffy texture that defines the filling in an Easter Whoopie Pie Recipe. For best results, stick with the marshmallow creme or try making your own if you’re feeling adventurous.
How do I ensure my whoopie pies come out uniformly sized?
Using a small cookie scoop to portion the batter is a game-changer. It guarantees consistent sizes and even baking, so all your pies match perfectly, looking beautiful when assembled.
Can I make these whoopie pies vegan or dairy-free?
This recipe relies heavily on dairy products for texture and flavor, but with some experimentation, you can try plant-based butter and milk substitutes along with egg replacers. Just keep in mind that the texture might differ slightly from the classic version.
Final Thoughts
There’s something truly magical about an Easter Whoopie Pie Recipe that brings a smile to faces of all ages. It’s an easy yet impressive dessert that combines classic flavors with fun, festive touches perfect for any springtime celebration. So don’t hold back—grab your mixing bowls and get ready to make a batch of these delightful whoopie pies that are sure to become your new favorite holiday tradition!
Print
Easter Whoopie Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 12 whoopie pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This delightful Easter Whoopie Pie recipe features soft, chocolatey cake sandwiches filled with a fluffy marshmallow creme filling tinted in pastel colors for a festive springtime treat. Perfect for holiday parties or as a sweet seasonal dessert, these whoopie pies combine rich cocoa and a creamy, sweet filling with optional decorative sprinkles to make a fun and tasty celebration bite.
Ingredients
For the cakes:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the filling:
- 1/2 cup unsalted butter, softened
- 1 jar (7 oz) marshmallow creme
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- Food coloring (optional)
- Pastel sprinkles for decorating (optional)
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined. This ensures even distribution of leavening and cocoa throughout the batter.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This step aerates the batter, helping create a tender cake texture.
- Add egg and vanilla: Beat in the large egg and vanilla extract into the creamed butter and sugar until fully incorporated, giving flavor and structure to the cakes.
- Combine wet and dry ingredients: Alternately add the dry ingredient mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix to maintain cake tenderness.
- Portion the batter: Drop the batter by heaping tablespoons onto the prepared baking sheets, spacing each mound about 2 inches apart to allow for spread as they bake.
- Bake the cakes: Bake the cake rounds for 10–12 minutes or until the tops spring back lightly when touched. This indicates they are fully baked but still moist inside.
- Cool the cakes: Remove the baking sheets from the oven and let the cakes cool completely on the sheets before assembling the whoopie pies.
- Prepare the filling: Beat the softened butter until smooth and creamy. Add the marshmallow creme, powdered sugar, and vanilla extract and beat until fluffy. If desired, tint the filling with pastel food coloring for a festive touch.
- Assemble the whoopie pies: Spread or pipe the marshmallow filling onto the flat side of half the cooled cakes. Top each filled cake with another cake to create sandwich-style whoopie pies.
- Decorate: Optionally, press pastel sprinkles around the filling edges for a decorative and colorful finish perfect for Easter celebrations.
Notes
- You can make the whoopie pies in pastel colors by using colored cake batter instead of chocolate for a lighter, spring-themed variation.
- Use a small cookie scoop to ensure uniform size for even baking and consistent presentation.
- Store whoopie pies in an airtight container at room temperature for up to 3 days to maintain freshness and softness.
