Sugar Free Mini Whoopie Pies – a delicious recipe with cake mix, eggs, water, vegetable oil, vanilla frosting. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees. LIne cookie sheets with parchment paper.
2
Beat cake mix, eggs, water and oil in large bowl with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
3
Drop batter onto prepared cookie sheets, preferable using a medium scoop (2 Tablespoon). Spread batter into 2 1/4 inch diametere circles, 2 inches apart. BAke 7 to 10 minutes or utnil center is set. Cook 1 minute on cookie sheet. Remove from parchment paper, cook completely on wire rack.
4
Beat frosting from container until fluffy in a medium bowl. Add Cream cheese and whip together if using.
5
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 if using cream cheese, or serve if not. makes 24 whoopie pie.
541
kcal
Calories
38
g
Fat
29
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 5 ingredients. The key ingredients include: 1 (16 ounce) devil's food cake mix, Pillsbury Moist Supreme Sugar Free, 3 large eggs, 3/4 cup water, 1/2 cup vegetable oil, and more.
Yes, Sugar Free 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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