Patriotic Funfetti Whoopie Pies

4th of July Funfetti Whoopie Pies
I have had this Funfetti Whoopie Pie recipe bookmarked for quite awhile now and just hadn’t found the perfect occasion to make them yet. I stumbled across it when I was searching for 4th of July treats to feature and knew it would translate well to the red, white and blue color scheme.

4th of July Funfetti Whoopie Pies

I mean, could these get any cuter? I think not.

The cookies are cake like and perfectly fluffy.

I’m not usually a big marshmallow fan but man this frosting was ridiculous! It was just madness along with the fluffy, cake-like cookie. Just one is definitely an indulgence but it is well worth every bite!

Funfetti Whoopie Pies
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For the Whoopie Pies
  1. 2 1/4 cups all-purpose flour
  2. 2 teaspoons baking powder
  3. 1/2 teaspoon salt
  4. 1/4 cup (1/2 stick) unsalted butter, softened
  5. 3 tablespoons vegetable shortening
  6. 3/4 cup sugar
  7. 1 large egg
  8. White of 1 large egg
  9. 3/4 cup milk
  10. 1 teaspoon clear vanilla extract
  11. 1/3 cup sprinkles, plus more for garnish
For the Marshmallow Filling
  1. 1 1/2 cups Marshmallow Fluff
  2. 1 1/4 cups vegetable shortening
  3. 1 cup confectioners sugar
  4. 1 tablespoon clear vanilla extract
  1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
  2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, shortening, and sugar until fluffy, about 3 minutes. Add egg and egg white, and beat until incorporated. Add half of flour mixture and half of milk to creamed mixture; beat at medium speed just until blended. Add remaining half of flour, milk and vanilla; beat until blended. Fold in sprinkles.
  4. Drop by heaping tablespoons of the dough onto the prepared baking sheets, about 2-inches apart. Bake, one baking sheet at a time, until cakes begin to crack and are firm to the touch, 10 minutes. Remove from oven and slide the parchment paper, with the cakes, onto a wire rack to cool completely. Use a thin metal spatula to lift the cookies off the parchment paper.
  5. To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat together the marshmallow fluff and the vegetable shortening, on medium speed until the mixture is smooth and fluffy, about 3 minutes.
  6. Add the confectioners’ sugar and the vanilla and beat on low until incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes more.
  7. To assemble, turn half of the cooled cookies upside down, flat side facing up. Drop a large dollop of filling onto the flat side of the cookie, leaving a 1/4-inch plain edge.
  8. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie.
  9. Roll edges in sprinkles. Repeat until all cookies are used. Yields: 12 whoopie pies.
Adapted from Sweet Peas Kitchen
Meg's Everyday Indulgence
4th of July Funfetti Whoopie Pies



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