Creamsicle Whoopie Pies

I can’t move. I have eaten entirely too many whoopie pies.


Seriously. I was like, oh let me just taste this orange juice reduction and the batter and the marshmallow creme and the frosting and the baked cake and some more frosting. I actually only ate one complete whoopie pie, but I am pretty sure I ate at least 4 deconstructed whoopie pies. Whoops.

DSC08212But honestly. Look at this thing. How could you not eat it? It’s orange flavored cake with vanilla marshmallow frosting. I cannot be left alone with these in my house.

DSC08215It may be absolutely necessary for me to give them away to friends. Or at least the recipe.

Creamsicle Whoopie Pies

1 cup orange juice

1/4 cup sugar

1 inch section of vanilla pod (or 1 tsp vanilla)

6 tablespoons butter (room temp)

1 cup sugar

1 egg

1/2 tsp salt

1/2 tsp baking powder

1/4 tsp baking soda

1 1/2 cups flour


2 jars marshmallow creme

1 stick butter (1/2 cup), room temperature

1 cup confectioners sugar


Preheat oven to 350F. In a small saucepan, reduce orange juice and 1/4 cup sugar until about 1/2 cup remains. Split the small piece of vanilla bean pod in half; reserve the seeds for use in the frosting, but add the pod to the orange juice. Once orange juice is reduced, remove the vanilla bean pod and allow orange juice to cool slightly.

In a large bowl or stand mixer, cream butter and sugar together; add orange juice reduction. Mix thoroughly until perfectly smooth. Add 1 egg and mix until incorporated. Now add the salt, baking powder and soda, and mix for 1 minute, then slowly add the flour. Once batter is fully mixed, use a tablespoon to spoon mixture (1 tablespoon plop) onto a baking sheet lined with parchment paper. They will spread out to the size of cookies, so keep them separated enough to prevent them from running into each other as they bake. Bake for 10 minutes or so, or until edges begin to brown slightly (very slightly) and a toothpick comes out clean. Allow them to cool completely before even thinking of frosting them.

For the frosting, beat the butter and confectioners sugar together until smooth. Add the marshmallow creme and the reserved vanilla bean seeds. Beat until fluffy. You can either spoon the frosting on the cookies, or use a pastry bag to pipe them on. Be careful not to add too much, or the frosting will spill out the sides. Keep in cool place, or refrigerate because the frosting will melt easily.


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