18 Decadent Whoopie Pie Recipes Cake Mix Delights

Whoopie pies are the ultimate handheld indulgence—soft, cakey, and stuffed with luscious fillings. And guess what? With cake mix shortcuts, they’re easier than ever to whip up! Whether you’re craving classic chocolate, festive peppermint, or something wildly creative, these 18 decadent recipes will satisfy every sweet tooth. Ready to bake your way to whoopie pie heaven? Let’s dive in!

Classic Chocolate Whoopie Pies with Vanilla Filling

These nostalgic treats pair tender chocolate cakes with a fluffy vanilla filling—perfect for lunchboxes or a sweet afternoon pick-me-up.

Ingredients

• For the cakes: 2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, 1/2 tsp salt, 1/2 cup unsalted butter (softened), 1 cup granulated sugar, 1 large egg, 1 cup whole milk, 1 tsp vanilla extract
• For the filling: 1/2 cup unsalted butter (softened), 1 1/2 cups powdered sugar, 1 tsp vanilla extract, 1 tbsp whole milk, 1/8 tsp salt

Instructions

1. Prep: Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. Dry mix: Whisk flour, cocoa powder, baking soda, and 1/2 tsp salt in a bowl.
3. Wet mix: Beat 1/2 cup butter and granulated sugar until fluffy. Add egg, 1 tsp vanilla, and milk; mix until smooth.
4. Combine: Gradually add dry ingredients to wet, mixing just until combined.
5. Bake: Drop 2-tbsp scoops of batter onto sheets, spacing 2″ apart. Bake 10-12 minutes until tops spring back. Cool completely.
6. Filling: Beat 1/2 cup butter until creamy. Add powdered sugar, 1 tsp vanilla, 1 tbsp milk, and 1/8 tsp salt; whip 3 minutes until light.
7. Assemble: Spread 1 tbsp filling on half the cakes; sandwich with remaining cakes.

The filling stays delightfully cloud-like against the rich cocoa cakes—no frosting knife required!

Tip: For extra flair, roll the edges in mini chocolate chips or rainbow sprinkles before the filling sets.

Red Velvet Whoopie Pies with Cream Cheese Frosting

These pillowy red velvet whoopie pies sandwich a tangy cream cheese frosting—perfect for when you crave a handheld dessert with a little extra flair.

Ingredients

• 1 ½ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp red food coloring
• ½ cup buttermilk
• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar
• ½ tsp vanilla extract

Instructions

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. Whisk together 1 ½ cups flour, ¼ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a bowl.
3. Beat ½ cup butter and 1 cup sugar until fluffy. Add 1 egg, 1 tsp vanilla, and 1 tbsp food coloring; mix until smooth. Alternate adding dry ingredients and ½ cup buttermilk, mixing just until combined.
4. Drop 1-tbsp scoops of batter onto sheets, spacing 2″ apart. Bake for 10–12 minutes until tops spring back. Cool completely.
5. Beat 4 oz cream cheese, 2 tbsp butter, 1 cup powdered sugar, and ½ tsp vanilla until smooth. Spread frosting on half the cakes; sandwich with remaining halves.

The vibrant red cakes contrast beautifully with the snowy-white filling, and the soft texture melts in your mouth. Tip: For neater edges, pipe the frosting with a round tip instead of spreading.

Lemon Whoopie Pies with Tangy Lemon Glaze

These Lemon Whoopie Pies with Tangy Lemon Glaze are like sunshine in dessert form—soft, zesty, and impossible to resist.

• 1 ½ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• ½ cup buttermilk
• 1 cup powdered sugar
• 2 tbsp heavy cream

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Whisk together 1 ½ cups all-purpose flour, ½ tsp baking powder, and ¼ tsp salt in a bowl.
3. In another bowl, beat ½ cup softened butter and ¾ cup granulated sugar until fluffy. Mix in 1 large egg, 1 tbsp lemon zest, and 2 tbsp lemon juice.
4. Alternately add the dry ingredients and ½ cup buttermilk to the butter mixture, mixing just until combined.
5. Drop tablespoon-sized scoops onto the baking sheet, spacing them 2 inches apart. Bake for 10–12 minutes until edges are lightly golden. Cool completely.
6. For the glaze, whisk 1 cup powdered sugar with 2 tbsp heavy cream and 1 tsp lemon juice until smooth. Drizzle over cooled whoopie pies.

The magic here? The glaze soaks slightly into the cakes, creating a tender, melt-in-your-mouth bite with a bright lemon punch.

Tip: For extra tang, add a pinch of lemon zest to the glaze!

Pumpkin Spice Whoopie Pies with Maple Buttercream

These soft, spiced pumpkin cookies sandwich a fluffy maple buttercream—perfect for when you want autumn flavors in a handheld treat.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1 large egg
• 1 cup canned pumpkin puree
• 1 tsp vanilla extract
• 1/2 cup unsalted butter, softened (for buttercream)
• 2 cups powdered sugar
• 2 tbsp pure maple syrup
• 1 tbsp heavy cream
• 1/4 tsp salt (for buttercream)

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment.
2. Whisk flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a bowl.
3. Beat butter and brown sugar until fluffy. Add egg, pumpkin, and vanilla; mix until smooth.
4. Gradually add dry ingredients to wet, mixing just until combined.
5. Drop 1-tbsp scoops of dough onto sheets, spacing 2″ apart. Bake 10–12 minutes until tops spring back. Cool completely.
6. For buttercream, beat butter until creamy. Add powdered sugar, maple syrup, cream, and salt; whip 3 minutes until light.
7. Spread or pipe buttercream onto half the cookies; top with remaining cookies.

The maple buttercream’s caramel-like depth balances the warm pumpkin spice—no frosting overload, just harmony.

Tip: Chill filled whoopie pies 30 minutes before serving for cleaner slices.

Peanut Butter Whoopie Pies with Chocolate Ganache

These Peanut Butter Whoopie Pies with Chocolate Ganache are the perfect handheld treat—soft, fluffy peanut butter cookies sandwiching a rich, velvety chocolate filling.

• 1/2 cup creamy peanut butter
• 1/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, beat 1/2 cup peanut butter, 1/4 cup butter, 1/2 cup granulated sugar, and 1/4 cup brown sugar until fluffy. Mix in 1 egg and 1 tsp vanilla.
3. Whisk together 1 1/4 cups flour, 1/2 tsp baking soda, and 1/4 tsp salt. Gradually add to the wet ingredients until combined.
4. Scoop 1-tbsp mounds of dough onto the sheet, spacing 2″ apart. Bake for 10–12 minutes until edges are set. Cool completely.
5. For the ganache, heat 1/2 cup heavy cream until steaming. Pour over 1 cup chocolate chips; let sit 2 minutes, then stir until smooth. Cool slightly.
6. Spread ganache on half the cookies, then top with remaining cookies.

The magic here is in the contrast—the tender peanut butter cookies melt into the fudgy ganache for a bite that’s downright addictive.

Tip: For extra flair, roll the whoopie pie edges in crushed peanuts before the ganache sets.

Strawberry Whoopie Pies with Fresh Strawberry Filling

These tender, cake-like whoopie pies are bursting with fresh strawberry flavor, thanks to a homemade jammy filling that’s just sweet enough to balance the fluffy vanilla cookies.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ cup buttermilk
• 1 ½ cups fresh strawberries, hulled and diced
• 2 tbsp granulated sugar (for filling)
• ½ cup unsalted butter, softened (for filling)
• 1 ½ cups powdered sugar (for filling)

Instructions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. Whisk together 1 ½ cups flour, ½ tsp baking powder, and ¼ tsp salt in a bowl.
3. Beat ½ cup butter and ¾ cup granulated sugar until fluffy. Add 1 egg and 1 tsp vanilla; mix until combined. Alternate adding dry ingredients and ½ cup buttermilk, mixing just until smooth.
4. Drop 1-tbsp scoops of batter onto sheets, spacing 2″ apart. Bake for 10–12 minutes until edges are set. Cool completely.
5. For filling, simmer strawberries and 2 tbsp granulated sugar over medium heat for 8–10 minutes, mashing gently, until thickened. Cool completely.
6. Beat ½ cup butter and 1 ½ cups powdered sugar until light. Fold in cooled strawberry mixture.
7. Spread 1 tbsp filling on flat side of half the cookies; sandwich with remaining cookies.

The fresh strawberry filling stays slightly jammy, giving these whoopie pies a nostalgic, homemade feel without being overly sweet.

Tip: For extra flavor, add a pinch of lemon zest to the strawberry filling while it simmers.

Double Chocolate Whoopie Pies with Marshmallow Cream

These indulgent whoopie pies are a chocolate lover’s dream—soft, cakey cookies sandwiching a fluffy marshmallow filling that’s downright irresistible.

Ingredients

• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup buttermilk
• ½ cup mini chocolate chips
• 1 cup marshmallow fluff
• ½ cup powdered sugar
• ¼ cup unsalted butter, softened

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. Whisk together 1 ¾ cups flour, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a bowl.
3. In another bowl, beat ½ cup butter and 1 cup sugar until fluffy. Mix in 1 egg and 1 tsp vanilla. Alternate adding the dry ingredients and 1 cup buttermilk, mixing just until combined. Fold in ½ cup chocolate chips.
4. Drop 2-tbsp scoops of dough onto the sheets, spacing 2″ apart. Bake for 10–12 minutes until tops spring back. Cool completely.
5. For the filling, beat ¼ cup butter until smooth. Add 1 cup marshmallow fluff and ½ cup powdered sugar; whip until light and fluffy.
6. Spread filling on the flat side of half the cookies, then top with remaining cookies.

The marshmallow cream melts slightly into the rich chocolate cookies, creating a texture that’s both gooey and satisfyingly soft.

Tip: For extra decadence, roll the edges of the assembled whoopie pies in rainbow sprinkles or crushed graham crackers!

Vanilla Bean Whoopie Pies with Raspberry Jam

These dreamy whoopie pies are a nostalgic treat with a grown-up twist—vanilla bean-speckled cookies hugging a tangy raspberry jam filling.

Ingredients:

• 1 ¾ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 tsp vanilla bean paste (or seeds from 1 vanilla pod)
• ½ cup buttermilk
• ½ cup raspberry jam (seedless preferred)
• 1 cup powdered sugar
• ¼ cup unsalted butter, softened

Instructions:

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. Whisk together 1 ¾ cups flour, ½ tsp baking powder, and ½ tsp salt in a bowl.
3. In another bowl, beat ½ cup butter and ¾ cup granulated sugar until fluffy. Add 1 egg and 1 tsp vanilla bean paste; mix well.
4. Alternately add the dry ingredients and ½ cup buttermilk to the butter mixture, mixing just until combined.
5. Drop tablespoon-sized scoops of dough onto the baking sheets, spacing 2″ apart. Bake for 10–12 minutes until edges are lightly golden. Cool completely.
6. For the filling, beat ¼ cup butter and 1 cup powdered sugar until smooth. Swirl in ½ cup raspberry jam.
7. Spread filling on the flat side of half the cookies, then sandwich with remaining cookies.

The vanilla bean’s floral notes and the jam’s bright acidity make these whoopie pies irresistible—no frosting required!

Tip: For neat edges, use a piping bag to fill the cookies, or chill the jam slightly to thicken it.

Salted Caramel Whoopie Pies with Caramel Buttercream

These soft, cakey whoopie pies are stuffed with a luscious caramel buttercream—just sweet enough with a salty kick to balance it all out.

Ingredients

• 1 ¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup whole milk
• ½ cup store-bought caramel sauce (plus 2 tbsp for filling)
• ½ cup unsalted butter, softened (for filling)
• 2 cups powdered sugar (for filling)
• ½ tsp flaky sea salt (for filling)

Instructions

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. Whisk together flour, cocoa powder, baking soda, and ½ tsp salt in a bowl.
3. Beat ½ cup butter and granulated sugar until fluffy. Add egg and vanilla, mixing until smooth. Alternate adding dry ingredients and milk, blending just until combined.
4. Drop 1-tbsp scoops of batter onto sheets, spacing 2″ apart. Bake for 10-12 minutes until tops spring back when touched. Cool completely.
5. For filling, beat ½ cup butter until creamy. Gradually add powdered sugar, then 2 tbsp caramel sauce and flaky salt. Whip until light.
6. Pipe or spread filling onto half the cookies, sandwich with remaining cookies. Drizzle with extra caramel sauce.

The contrast of the tender chocolate cakes against the silky, salty-sweet filling makes these impossible to resist—especially with that extra caramel drip!

Tip: For neat piping, chill the buttercream for 15 minutes first to help it hold its shape.

Banana Whoopie Pies with Cream Cheese Frosting

These soft, cakey banana whoopie pies are stuffed with tangy cream cheese frosting—perfect for satisfying your sweet tooth with a fruity twist!

Ingredients

• 1 1/2 cups mashed ripe bananas (about 3 medium)
• 1/2 cup unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat 1/2 cup butter and brown sugar until fluffy. Add egg, 1 tsp vanilla, and mashed bananas, mixing until smooth.
3. Whisk together flour, baking soda, salt, and cinnamon. Gradually stir into banana mixture until just combined.
4. Drop 1-tbsp scoops of batter onto baking sheets, spacing 2″ apart. Bake for 10–12 minutes until edges are set. Cool completely.
5. For frosting, beat cream cheese and 1/4 cup butter until smooth. Add powdered sugar and 1/2 tsp vanilla, beating until fluffy.
6. Spread or pipe frosting onto the flat side of half the cookies, then sandwich with remaining cookies.

The banana keeps these whoopie pies extra moist, while the cream cheese frosting adds a bright contrast—no one can resist that creamy center!

Tip: For even more banana flavor, sprinkle a pinch of cinnamon sugar on top before baking.

Mint Chocolate Whoopie Pies with Mint Buttercream

These dreamy whoopie pies combine rich chocolate cake with a fluffy mint buttercream—perfect for satisfying your sweet tooth with a refreshing twist.

Ingredients:

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup whole milk
• ½ cup unsalted butter, softened (for buttercream)
• 2 cups powdered sugar
• 2 tbsp heavy cream
• 1 tsp peppermint extract
• 2 drops green food coloring (optional)

Instructions:

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. Whisk together flour, cocoa powder, baking soda, and ½ tsp salt in a bowl.
3. In another bowl, beat ½ cup butter and granulated sugar until fluffy. Add egg and vanilla, mixing until combined.
4. Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients.
5. Drop 1-tbsp scoops of batter onto baking sheets, spacing 2″ apart. Bake for 10–12 minutes until tops spring back. Cool completely.
6. For buttercream, beat ½ cup butter until smooth. Gradually add powdered sugar, heavy cream, peppermint extract, and food coloring (if using) until fluffy.
7. Spread or pipe buttercream onto flat sides of half the cookies, then sandwich with remaining cookies.

The tender chocolate cookies and cool mint filling make these whoopie pies irresistible—they’re like a handheld mint chocolate chip milkshake!

Tip: For extra decadence, roll the edges of the filled whoopie pies in mini chocolate chips.

Coconut Whoopie Pies with Coconut Cream Filling

These pillowy coconut whoopie pies are like a tropical vacation in dessert form—soft, sweet, and packed with coconut flavor in every bite.

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened shredded coconut
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 cup coconut milk
• 1 tsp vanilla extract
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 cup sweetened coconut cream

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. Whisk together flour, shredded coconut, baking powder, and salt in a bowl.
3. In a separate bowl, beat butter and granulated sugar until fluffy. Add egg, coconut milk, and vanilla extract; mix until smooth.
4. Gradually fold dry ingredients into wet ingredients until just combined.
5. Drop 1-tbsp scoops of batter onto baking sheets, spacing 2 inches apart. Bake for 10–12 minutes until edges are lightly golden. Cool completely.
6. For filling, beat cream cheese, powdered sugar, and coconut cream until smooth. Spread 1 tbsp onto half the cookies; sandwich with remaining cookies.

The double coconut hit—toasty shreds in the cake and lush cream in the filling—makes these irresistible. They’re just sturdy enough to pack for picnics, too!

Tip: Toast the shredded coconut for the batter (350°F for 5 minutes) to deepen the flavor.

Oreo Whoopie Pies with Cookies and Cream Filling

These indulgent whoopie pies sandwich a fluffy cookies-and-cream filling between two tender Oreo-infused cakes—perfect for satisfying your sweet tooth with minimal fuss.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 cup crushed Oreo cookies (about 10 cookies)
• ½ cup unsalted butter, softened (for filling)
• 2 cups powdered sugar
• 2 tbsp heavy cream
• 1 tsp vanilla extract
• ½ cup crushed Oreo cookies (for filling)

Instructions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. Whisk together 1 ½ cups flour, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a bowl.
3. Beat ½ cup butter and 1 cup sugar until fluffy. Add 1 egg and 1 tsp vanilla; mix well. Alternate adding dry ingredients and 1 cup buttermilk, mixing until just combined. Fold in 1 cup crushed Oreos.
4. Drop 2-tbsp scoops of batter onto sheets, spacing 2″ apart. Bake for 10–12 minutes until tops spring back. Cool completely.
5. For filling, beat ½ cup butter until smooth. Gradually add 2 cups powdered sugar, 2 tbsp cream, and 1 tsp vanilla. Fold in ½ cup crushed Oreos.
6. Spread filling on flat sides of half the cakes; top with remaining cakes.

The crushed Oreos in both the cake and filling give these whoopie pies a double dose of that iconic cookies-and-cream crunch.

Tip: For extra flair, roll the edges of the filled whoopie pies in mini Oreo crumbs.

Funfetti Whoopie Pies with Rainbow Sprinkles

These playful whoopie pies are like a party in every bite—soft, cakey, and packed with colorful sprinkles for that classic funfetti charm.

Ingredients

• 1 ½ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ cup whole milk
• ¼ cup rainbow sprinkles, plus extra for garnish
• 1 cup marshmallow fluff
• ½ cup powdered sugar

Instructions

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. Whisk together 1 ½ cups flour, ½ tsp baking powder, and ¼ tsp salt in a bowl.
3. In a separate bowl, beat ½ cup butter and ¾ cup sugar until fluffy. Mix in 1 egg and 1 tsp vanilla.
4. Alternately add the dry ingredients and ½ cup milk to the butter mixture, mixing just until combined. Fold in ¼ cup sprinkles.
5. Drop 1-tbsp scoops of batter onto the sheets, spacing 2″ apart. Bake for 10–12 minutes until edges are set. Cool completely.
6. For the filling, beat ½ cup butter, 1 cup marshmallow fluff, and ½ cup powdered sugar until smooth.
7. Spread or pipe filling onto half the cakes, then sandwich with the rest. Roll edges in extra sprinkles.

The marshmallow filling stays delightfully fluffy, while the sprinkles add a satisfying crunch—perfect for birthdays or anytime you need a smile.

Tip: For softer whoopie pies, store them in an airtight container with a slice of bread overnight—the cakes will stay extra tender!

Chocolate Chip Whoopie Pies with Vanilla Frosting

These soft, cakey whoopie pies are stuffed with fluffy vanilla frosting—perfect for satisfying your sweet tooth without turning on the oven for too long.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup buttermilk
• ½ cup mini chocolate chips
• ½ cup unsalted butter, softened (for frosting)
• 2 cups powdered sugar (for frosting)
• 2 tbsp heavy cream (for frosting)
• 1 tsp vanilla extract (for frosting)

Instructions

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. In a bowl, whisk together 1 ½ cups flour, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt.
3. Beat ½ cup butter and 1 cup sugar until fluffy. Add 1 egg and 1 tsp vanilla; mix well. Alternate mixing in dry ingredients and 1 cup buttermilk until just combined. Fold in ½ cup mini chocolate chips.
4. Drop 1-tbsp scoops of batter onto sheets, spacing 2″ apart. Bake for 10–12 minutes until tops spring back. Cool completely.
5. For frosting, beat ½ cup butter until smooth. Gradually add 2 cups powdered sugar, 2 tbsp cream, and 1 tsp vanilla; whip until light.
6. Spread frosting on half the cookies; sandwich with remaining cookies.

The secret to these whoopie pies? The buttermilk keeps them tender, while the mini chocolate chips add little bursts of melty goodness.

Tip: For extra flair, roll the edges in sprinkles or crushed cookies before serving!

Snickerdoodle Whoopie Pies with Cinnamon Sugar Filling

These Snickerdoodle Whoopie Pies are a playful twist on two classics—soft, cinnamon-spiced cookies sandwiching a fluffy cinnamon sugar filling that’s downright irresistible.

• 1 ½ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp cream of tartar
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp granulated sugar + 1 tsp cinnamon (for rolling)
• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 cup powdered sugar
• ½ tsp cinnamon
• 1 tsp vanilla extract

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. Whisk together 1 ½ cups flour, ½ tsp baking powder, ¼ tsp baking soda, ½ tsp cream of tartar, and ½ tsp salt in a bowl.
3. Beat ½ cup butter and ¾ cup sugar until fluffy. Add egg and 1 tsp vanilla; mix until smooth. Gradually stir in dry ingredients.
4. Scoop dough into 1-tbsp balls, roll in the 2 tbsp sugar + 1 tsp cinnamon mixture, and place 2″ apart on sheets. Bake for 10–12 minutes until puffed but still soft. Cool completely.
5. For filling, beat 4 oz cream cheese, ¼ cup butter, 1 cup powdered sugar, ½ tsp cinnamon, and 1 tsp vanilla until light. Spread onto half the cookies, then top with remaining cookies.

The magic here? The cream of tartar gives the cookies their signature snickerdoodle tang, while the filling stays luxuriously creamy—no collapsing here!

Tip: For extra flair, dust the tops with a little extra cinnamon sugar before serving.

Blueberry Whoopie Pies with Lemon Glaze

Blueberry Whoopie Pies with Lemon Glaze

These tender, cakey whoopie pies burst with juicy blueberries and a tangy lemon glaze—perfect for summer picnics or a sweet afternoon treat.

Ingredients

• 1 ½ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• ½ cup buttermilk
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Whisk together 1 ½ cups flour, ½ tsp baking powder, and ¼ tsp salt in a bowl.
3. In another bowl, beat ½ cup butter and ¾ cup sugar until fluffy. Add 1 egg, ½ cup buttermilk, and 1 tsp vanilla; mix until smooth.
4. Gently fold dry ingredients into wet batter, then fold in blueberries. Drop 2-tbsp scoops onto the baking sheet, spacing 2″ apart.
5. Bake for 12–14 minutes until edges are set. Cool completely on a rack.
6. Whisk 1 cup powdered sugar, 2 tbsp lemon juice, and 1 tsp zest until smooth. Drizzle over pies or sandwich between two.

The glaze’s bright citrus punch balances the jammy blueberries, while the pillowy texture makes these irresistible.

Tip: For extra flavor, toss blueberries in 1 tbsp flour before folding in—it prevents sinking!

Carrot Cake Whoopie Pies with Cream Cheese Frosting

These spiced, cakey whoopie pies are like handheld carrot cakes—soft, warmly spiced, and stuffed with tangy cream cheese frosting. Perfect for lunchboxes or a sweet afternoon pick-me-up!

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/3 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 cup finely grated carrots (about 2 medium)
• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. Whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt in a bowl.
3. In another bowl, beat 1/2 cup brown sugar, 1/4 cup granulated sugar, and 1/3 cup vegetable oil until smooth. Add 1 egg and 1 tsp vanilla; mix well. Stir in grated carrots.
4. Gradually fold dry ingredients into wet until just combined. Drop 1-tbsp scoops of batter onto prepared sheets, spacing 2″ apart. Bake for 10–12 minutes until edges are set. Cool completely.
5. For frosting, beat 4 oz cream cheese and 2 tbsp butter until fluffy. Add 1 cup powdered sugar and 1/2 tsp vanilla; whip until smooth.
6. Spread or pipe frosting onto flat sides of half the cookies, then sandwich with remaining cookies.

The grated carrots keep these whoopie pies extra moist, while the cream cheese frosting adds just the right amount of zing. They’re like mini carrot cakes you can eat with one hand!

Tip: For even softer cookies, store them in an airtight container overnight—the spices deepen and the texture gets even cakier.

Conclusion

With 18 irresistible whoopie pie recipes using cake mix, there’s a flavor for every craving! Whether you’re a classic chocolate lover or feeling adventurous with fun twists, these treats are sure to delight. Give them a try, then let us know which one was your favorite in the comments below. Don’t forget to share the love—pin this roundup for your next baking adventure!