Mini Whoopie Pies – a delicious recipe with Sugar, eggs, water, Vegetable Oil, cream cheese, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
HEAT oven to 350u00b0 F. Line cookie sheets with parchment paper.
2
BEAT cake mix, eggs, water and oil in medium bowl with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
3
DROP batter onto prepared cookie sheets, preferably using a medium scoop (2 tablespoons). Spread batter into 2 1/4-inch diameter circles, 2 inches between pies. Bake 7 to 9 minutes or until center is set. Cool 1 minute on cookie sheet. Cool completely on cooling rack.
4
BEAT cream cheese in small bowl until light and fluffy with electric mixer on medium speed. Add frosting, mixing until blended. Place half of pies flat side up. Spread with 2 tablespoons filling in center of each. Top with remaining pies, rounded side up. Press gently to spread filling. Chill until ready to serve.
5
TIP Whoopie pies may be wrapped individually in plastic wrap and stored in the refrigerator for several days.
676
kcal
Calories
52
g
Fat
31
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 (16 oz.) Pillsbury(R) Sugar Free Devil's Food Cake Mix, 2 large eggs, 3/4 cup water, 1/2 cup Crisco(R) Pure Vegetable Oil, and more.
Yes, Mini Whoopie Pies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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