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Rainbow Whoopie Pies

Rainbow Whoopie Pies
  • Prep 40 min
  • Total 50 min
  • Servings 8
These colourful and delicious treats will be a hit at birthdays or any time of the year!
August 7, 2013


  • 1 Betty Crocker* Vanilla Buttercream Cupcakes with Buttercream Style Frosting
  • 1/4 cup (50 mL) water
  • 2 tbsp (30 mL) vegetable oil
  • 1 egg
  • Decorating sprinkles


  • 1
    Heat oven to 350°F/180°C (325°F/160°C for dark or non-stick pans).  Line baking sheet with parchment paper or lightly spray with non-stick cooking spray.
  • 2
    In medium bowl, beat cupcake mix, water, oil and egg on low speed until moistened; beat 1 minute longer on medium speed (or use a whisk if you don’t have an electric mixer).
  • 3
    Drop batter by one heaping tablespoon onto baking sheet, aiming to get 16 portions total.
  • 4
    Bake 10 to 12 minutes until set.  Cool 2 minutes; remove from baking sheet to cooling rack.  Cool completely.
  • 5
    Knead frosting packets for 10 seconds; cut corner off of each packet.  For each whoopie pie: spread equal amount of frosting on bottom of 1 cooled cookie.  Top with second cookie.
  • 6
    Sprinkle sides with decorating sprinkles.

No nutrition information available for this recipe
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