I am very excited to share one of my favorite treats for birthday parties - vanilla whoopie pie. A delightful take on everyone's favorite chocolate whoopie pies. These delicious whoopie pies are nothing but tender, cake-like vanilla cookies filled with creamy vanilla buttercream.
These bite-sized treats are ideal for any occasion, whether it's a kid's night out or any other event or gathering, or your next bake sale. This a great alternative to vanilla cupcakes frosted with vanilla buttercream or layered vanilla cake and will surely satisfy your cravings.
Let's not wait any further and make them right away.
I have provided step-by-step recipe below but let's quickly understand the overview.
Sr. No. | Steps |
1 | Make cake-like vanilla cookies |
2 | Prepare creamy filling |
3 | Assemble, decorate, and Serve |
Here is a list of ingredients required for vanilla cake. I am sure you will have all of these items in your pantry. If not, you will easily get them in your local grocery store.
Milk - Use full-fat milk. This adds moisture to the muffins. Please stay away from low-fat milk as it can affect the taste and texture of cookies.
Lemon juice - You can either use store-bought or homemade lemon juice.
All-purpose flour - Any brand of plain flour will work. This gives our cookies a texture and structure.
Baking powder - This will give a perfect rise to our little whoopie pies. Just a teaspoon is enough.
Baking soda - Another leavening agent that reacts with lemon juice and helps the whoopie pies rise.
Salt - As always, little bit of salt is needed to enhance any dessert. Do not skip unless you are using salted butter.
Butter - Use your favorite unsalted butter. If you are using salted butter then please skip out the salt otherwise it will become too salty.
Sugar - Use regular caster sugar or granulated sugar. I would not recommend using icing sugar or powdered sugar here.
Egg - Use a free-range large egg. Make sure it is at room temperature
Vanilla extract - Use either pure vanilla extract or vanilla imitation based on your choice or what is available in the pantry. Just a teaspoon of vanilla extract is more than enough to achieve that deep vanilla flavor.
Here is a list of ingredients for the vanilla filling
Unsalted butter - I prefer unsalted butter since I can control the amount of salt that goes into the recipe but if you do not have any, use regular salted butter.
Icing sugar - You can get this in any grocery store as icing sugar, powdered sugar, or confectioners sugar. Although you can make your homemade powdered sugar, I prefer to use store-bought for smooth buttercream consistency.
Vanilla extract - Use either vanilla extract or vanilla imitation. Both will work here.
Please note that this is just a list of ingredients. Please refer to the recipe card for exact measurements.
Lemon juice - You can substitute lemon juice with vinegar in equal quantity.
PS: If you have any leftover cake batter, feel free to use it to make these soft and fluffy vanilla cookies. I have prepared these with my leftover vanilla cake batter.
Let's prepare the filling until these soft cake-like cookies are cooled completely.
These mini treats can be made ahead of and stored either plain or with frosting. In either case, make sure they are completely cooled down.
Storing plain - You can keep them in an airtight container and store them at room temperature for up to 3 days or in the fridge for up to 2 weeks.
Storing with filling - Depending on the filling, you can keep them at room temperature or in the fridge. For example, if you have filled them with buttercream or ganache, store them at room temperature for up to 3 days. But, if you use a cream-based or fruit filling, store them directly in the refrigerator. It stays ok for up to 1 to 1.5 weeks.
You can use a layer of parchment paper if stacking them in the container, preventing them from sticking.
To freeze the whoopie pies, let them cool down completely before wrapping them individually with plastic wrap, then aluminum foil. This will prevent them from freezer burn.
You can also keep these wrapped whoopie pies in freezer-safe bag or container.
Don't forget to put the date on the foil. They stay ok for up to 2 months.
To thaw, keep them in the refrigerator overnight and for a couple of hours at room temperature.
PS: They taste better when served at room temperature. So give them enough time for that.
To master this classic dessert, follow my tips mentioned below.
Why my whoopie pies dense?
Overmixing or using more flour are two main causes of dense whoopie pies. To accurately measure the flour, use a weighing scale rather and avoid overmixing dry and wet ingredients.
If you like these vanilla whoopie pies, please try out my other cake recipes.
1. East and moist vanilla cake
2. My favorite red velvet cake
3. Chocolate cake
You can use the red velvet cake or chocolate cake batter to make those whoopie pie versions. Please try it out and let me know how did it turn out.
It's your turn to make these cake-like vanilla cookies filled with creamy vanilla filling AKA American buttercream and let me know how this recipe turns out for you in the comments! I really love hearing from you, and your feedback is very much important to me.
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These tender cookies are filled with creamy filling, offering perfect bite-sized treats. It is going to be your kid's favorite going forward. Trust me! Saying it from personal experience :)
Repeat until they are finished and our smooth cake batter will be ready. Scrape the bowl if needed.
Once removed, let them cool down for a few minutes before transferring them to the wire rack.
Let's prepare the filling until these soft cake-like cookies are cooled completely.
In a small bowl, cream butter until light and fluffy.
Press gently to form a sandwich.
Although optional, you can cover the sides of these sandwich cookies with funfetti, chocolate chips, or your favorite sprinkles.
Enjoy!
PS: You can also use your leftover cake batter to prepare these soft and fluffy vanilla cookies.
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