• Mini Vanilla Whoopie Pies

Mini Vanilla Whoopie Pies

A Pot of Gold for St. Patrick’s Day

Whoopie Pies are a classic New England treat with origins in Maine and some would also argue Pennsylvania Amish. Traditionally they are a chocolate cake with a marshmallow based filling and are a terrific treat to have any time of the year. We had fun making our own version of chocolate mini whoopie pies and transformed them into edible spiders for Halloween. Check out that post here: Mini Chocolate Whoopie Pies Post. With St. Patrick’s Day a few weeks away I wanted to do a twist on the traditional whoopie pie and make mini vanilla whoopie pies and how fun to make them the gold found at the end of the rainbow.

My kitchen helper’s school had a scheduled half day and we planned to have a friend visit for the afternoon, it was a perfect reason to make these mini vanilla whoopie pies. These two energetic 5 year olds always request vanilla cupcakes with sprinkles, so I modified my small batch vanilla cupcake recipe to create these whoopie pies. I also made a vanilla frosting for the center, so in a way it was a deconstructed cupcake, which was a huge success.

Two Tips For Baking With Kids (5+)

  • Make the cake batter ahead of time. I made the batter before picking them up for school. I also baked 12 cake rounds so I could show them an example of what we were making since this was something new. They would make the remaining cake rounds with the refrigerated batter.
  • Pre-Measure all the ingredients. This is my number one tip for baking with kids as young as 2. I knew my two helpers would be excited to bake but also equally excited to run around and play, so this session had to be fast. I pre-measured ingredients for the filling so all they had to do was pour and mix.
Mini Vanilla Whoopie Pies
Mini Vanilla Whoopie Pies
Mini Vanilla Whoopie Pies
Mini Vanilla Whoopie Pies

Mini Vanilla Whoopie Pies

Prep Time: 15 mins
Cook Time: 8 mins
Yields: 12


  • 1 Egg
  • 1/4 Cup - Sugar
  • 2 Teaspoons - Vanilla Extract
  • 1/4 Cup - Unsalted Butter (room temperature)
  • 1/2 Cup + 1 Tablespoon - All-purpose Flour
  • 1/2 Teaspoon - Baking Powder
  • 1/8 Teaspoon - Salt
  • 1/2 Cup - Milk
  • 1 Tablespoon - Rainbow Sprinkles
  • 1/4 Cup - Unsalted Butter (room temperature)
  • 1/4 Cup - Shortening
  • 2 Teaspoons - Clear Vanilla Extract
  • 1 Teaspoon - Milk
  • 2 Cups - Confectioners Sugar


  1. Heat oven to 350° and draw 1 inch circles on the parchment paper. Flip the paper over and set aside.
  2. In a medium size bowl whisk together the egg and sugar until well incorporated.
  3. Add the Vanilla and Butter to the wet ingredients and mix until combined.
  4. In a second bowl, combine the flour, baking power and salt.
  5. Pour half of the dry ingredients into the wet ingredients. Mix until combined.
  6. Add the 1/2 cup of Milk and mix. Pour the remaining dry ingredients and mix until incorporated.
  7. Add the rainbow sprinkles and mix. Do not over mix.
  8. Add the batter to a resealable bag and cut the corner. Use your prepared baking sheet with circled parchment and add rounds of batter on the sheet.
  9. Bake at 350° for 8 minutes. Allow to cool just for a minute and then transfer with an offset spatula to a cooling rack. Allow to fully cool before applying the filling.
  10. FILLING:
  11. Combined the butter, shortening, clear vanilla extract, confectioners sugar and milk. Add this filling to a resealable bag and set aside until you are ready to fill the whoopie pies.
  12. Once the mini cakes are cooled, squeeze a generous amount of filling and top with another cake round. Enjoy!

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