Tag Archives: holiday dessert

vanilla whoopie pie with butter cream frosting

No Day is Complete Without Vanilla Whoopie Pies (Especially Easter)

Hello friends. To those of you who celebrate, I hope you had a wonderful Easter. I’m currently enjoying a cup of coffee and leftover Italian anise cookies from yesterday’s celebration.

I love holidays for two reasons: 1) You get to spend the whole day with family and 2) you can eat anything you want without worrying about the calories or feeling guilty.

I might of gone a little overboard on number 2. There were jelly beans, dark chocolate bars, italian cookies, pineapple upside down muffins, homemade oreo ice cream cake. I mean how do you say no to any of those things?

We started Easter Sunday by attending church with my family. James and I brought out the blue blazers for this occasion!










Then we headed to my parents house for a light brunch. How pretty is this table? My mom doesn’t miss a beat!


I’m sorry I couldn’t wait to take a bite of this delicious pineapple upside down mufffin. Wait, I’m not sorry.


Brunch was followed by even more eating at my grandparents house. There was a whole spread of homemade italian goods – rolls, wedding soup, ravioli. We really stuffed ourselves good.

While all of these events were absolutely wonderful – you can’t go wrong with food and family, I mean family and food – I also had to celebrate Easter in my own kitchen. I couldn’t think of any better way than to whip up a batch of vanilla whoopie pies. OH. MY. GOSH. You guys, these whoopie pies were so moist, so creamy, so good. They were like bites of fluffy heaven, with a little sprinkle crunch ( you know how I can’t resist that crunch 😉 ).

The best part is they were super easy to make with this fantastic whoopie pie pan:


It’s kind of like a muffin tin, but each hole is much more shallow. Using a pan like this one ensures that all of the whoopie pies are the same size, so that you can easily match them up and fill them without creating a giant mess. Don’t worry if you don’t have one of these (although, I highly recommend one if baking is a love of yours). You can spoon your dough onto a regular baking sheet to create the pies – you’ll just have to be extra careful that you’re making them all relatively the same size.

As always I recommend adding your own personal touch to these – use your favorite color sprinkle, dust them with some cocoa powder, or even add a little liquor to the butter cream. Any way you choose to make them, I’m sure they’ll be delicious!

Vanilla Whoopie Pies with Buttercream Filling

Vanilla Whoopie Pies with Buttercream Filling


    Whoopie Pies
  • 3 egg yolks
  • 3/4 c sugar
  • 1 1/2 c flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 6 T unsalted butter, softened
  • 2/3 c almond milk
  • 1 tsp vanilla
  • Buttercream Filling
  • 10 T unsalted butter, softened
  • 1 1/4 c powdered sugar
  • 1/4 tsp salt
  • 2 tsp vanilla
  • 1 T heavy cream


  1. Preheat the oven to 350 degrees.
  2. Whoopie Pies
  3. Beat egg yolks and sugar in a small bowl until the mixture is fluffy.
  4. In a separate bowl, combine flour, baking powder and salt. Cut in butter until the mixture resembles a course meal.
  5. Beat sugar and egg mixture into the dry ingredients.
  6. Add milk and vanilla and mix well.
  7. If you have a whoopie pie pan, now's the time to use it! If not, use a tablespoon to drop mounds of dough on a baking sheet. Keep at least two inches of space between each mound. Lightly pat the tops of the cakes to flatten and even them out.
  8. Bake for 8 to 10 minutes.
  9. Remove from oven and allow to cool for a few minutes. Then transfer to a cooling rack.
  10. Buttercream Filling
  11. In a large bowl, beat butter until smooth.
  12. Add powdered sugar and salt, and beat until smooth.
  13. Mix in vanilla and heavy cream.
  14. Once the whoopie pies have cooled completely, spread some filling onto the flat side of one whoopie. Then place another whoopie (flat side) on top to create a sandwich.
  15. Now, decorate as you see fit! Sprinkles add a nice touch of color, a hint of more sweetness and a little crunch.