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Mini Rainbow Whoopie Pies

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By Betty Crocker Kitchens
Updated Sep 11, 2023
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Oh my, this recipe for Mini Rainbow Whoopie Pies really doubles down on the cuteness! Of course, we all love sweets that are mini, right? So mini whoopie pies were always going to be a win, but then you add all the colors of the rainbow, and they're even more irresistible. They're made with Bisquick™ Original Pancake & Baking Mix, so the batter is a snap—and then you can put all your creative energy into coloring and assembling your pies. The little rainbow whoopie pies look amazing arranged in color order on a platter! That said, you can also make them in one color if you want. Just imagine a whole stack of whoopie pies in your kiddo's favorite color! Did we mention that they're sandwiched together with cream cheese filling, so they're absolutely scrumptious too? Dessert has never been more fun!

Mini Rainbow Whoopie Pies

  • Prep Time 40 min
  • Total 1 hr 50 min
  • Servings 35
  • Ingredients 11
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Ingredients

Cookies

Filling

  • 4 oz (half of 8-oz package) cream cheese, softened
  • 2 tablespoons butter, softened
  • 1/4 teaspoon vanilla
  • 1 cup powdered sugar

Instructions

  • Step 
    1
    Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
  • Step 
    2
    In medium bowl, beat 3 tablespoons butter and the granulated sugar with electric mixer on low speed until well blended and sandy in texture. Add remaining cookie ingredients except food colors. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth. Divide batter into 5 small bowls (about 1/4 cup each).
  • Step 
    3
    Into each bowl, stir food color as desired to create rainbow colors. Stir until well blended. Spoon batter into small resealable food-storage plastic bags. Cut 1/4 inch off corner of each bag. Onto cookie sheets, squeeze each bag of colored batter to make 14 (1-inch) circles of dough (about 1/2 teaspoon each), about 1 inch apart.
  • Step 
    4
    Bake 7 to 8 minutes or until edges and centers are set. Cool 2 minutes. Remove from cookie sheets to cooling racks; cool completely, about 20 minutes.
  • Step 
    5
    In medium bowl, beat Filling ingredients with spoon until smooth.
  • Step 
    6
    For each whoopie pie, spread about 1 1/4 teaspoons filling on bottom of 1 cookie; place second cookie, bottom side down, on filling. Refrigerate 30 minutes before serving. Store loosely covered in refrigerator with waxed paper between layers.

Nutrition

70 Calories
3g Total Fat
0g Protein
10g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Whoopie Pie
Calories
70
Calories from Fat
30
Total Fat
3g
5%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
15mg
4%
Sodium
60mg
3%
Potassium
10mg
0%
Total Carbohydrate
10g
3%
Dietary Fiber
0g
0%
Sugars
7g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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