WHOOPIE FOR SPRING AND FOR A WHOOPIE PIE FROSTING RECIPE: With Easter right around the corner one of the most popular recipes always comes to mind, carrot cake with cream cheese frosting. I love carrot cake, but I am that one person who always scrapes off the frosting. Cream cheese and I will never be friends, unless it’s safely hidden in a chocolate cheese cake! I have an alternative frosting option for others like me, Vanilla Bean Whoopie Pie Frosting to the rescue!


A CLASSIC MAINE DESSERT: Whoopie pies are a trademark dessert, about as Maine as lobster, moose, blueberry pie and pine trees! There are many different version of whoopie filling and the one I use tastes just like vanilla ice cream, making it perfect for cupcakes of all flavors! The most important ingredient is Fluff. I am sure there are other versions of marshmallow cream out there, but Fluff is the only one I use. The second most important is vanilla bean paste. This really makes the frosting taste like ice cream!

Let the frosting fun begin!

Let the frosting fun begin!

TIME TO GET STARTED: I leave the butter out on the counter for a few hours. You want it soft, but still a bit cool to the touch. If you soften it too much it can make your frosting thin. Once it’s reaches the perfect consistency I cream the butter and one of my most favorite baking ingredients, vanilla bean paste together. You can use a good quality vanilla extract as well; you just won’t have those delightful little vanilla bean specks in your frosting. Next I cream in the fluff and slowly add the confectioners’ sugar. Depending on the temperature of your kitchen and humidity you will use anywhere between 2 and 2 ½ cups of confectioners’ sugar. After you have added two cups, check to see if it is a good consistency for frosting cupcakes and add more sugar if needed at this stage.

CUPCAKE FROSTING TIME: I always have disposable frosting bags and my jumbo open star tip ready to go! I just snip the end of the frosting bag so it’s wide enough at the end to fit the very end of the frosting tip. You do not need couplers for jumbo frosting tips. I usually place the frosting bag and tip in a large glass to make filling it with much easier. Swirl the desired amount of frosting on the top of your cupcake and add fun spring colored sprinkles if you wish! I always add sprinkles after frosting just 3 or 4 cupcakes at a time so the frosting is still wet allowing them stick. We used our spring butterfly sprinkles and spring mix non pareils that matched our polka dot baking cups and mini dessert shovels really well!


This frosting is so easy and so delicious it will quickly become one of your favorites! I already have another fun recipe in mind we will share in a future post. In the photos I use jazzed up boxed carrot cake mix to save time. I replaced the oil with melted butter, added a splash of vanilla and more of my favorite carrot cake spices to give it a bit more flavor. If you like nuts some chopped pecans or walnuts would be nice to add to the batter as well.


Vanilla Bean Whoopie Pie Frosting Recipe
2- 2 ½ cups confectioners’ sugar
1 cup unsalted butter
7.5 ounce jar Fluff (Marshmallow Cream)
2 tsp Vanilla Bean Paste or vanilla extract

In a large bowl cream the butter and vanilla bean paste together. Add the Fluff and continue beating. Slowly add the confectioners’ sugar. Once you have added 2 cups, check the consistency to see if it’s thick enough to pipe onto cupcakes. If not add more confectioners’ sugar a bit at time until it’s just thick enough. Fill a frosting back fitted with the jumbo tip of your choice and pipe the frosting on to your cupcakes.

jumbo open star frosting tip
disposable frosting bags
polka dot baking cups & mini dessert shovel set
spring butterfly sprinkles
spring dot paper straws

We hope you give this frosting recipe a try and have fun creating your own spring treats and display. We sure had fun with ours! Did you see the cute felt bows on the milk bottles and the jumbo polka dot confetti we used on the backdrop?! Fun confetti’s are coming to our shop soon!

Happy baking!
~the girls


post written by Shauna and photographed by Esther