Cranberry Orange Whoopie Pies

Cake mix whoopie pies made with orange juice and fresh zest, filled with a cream cheese frosting full of chopped dried cranberries. Easy fall dessert, about 30 minutes start to finish.

Course Dessert

Cuisine American

Keyword cranberry orange whoopie pies, Cranberry Orange Whoopie Pies Recipe, cranberry whoopie pies

Method Oven

Main Ingredient Grains

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 483kcal

Author Kelli Miller

Equipment

Ingredients

For the Cookies

1 box yellow cake mix
½ cup vegetable oil
½ cup orange juice
3 eggs
2 tablespoons orange zest about 2 oranges

For the Cranberry Cream Filling

4 ounces butter softened
8 ounces cream cheese softened
1 tablespoon orange extract
1 cup powdered sugar plus more for dusting
½ cup dried cranberries chopped

Instructions

For the Cookies

Heat the oven to 375 degrees and line a baking sheet with parchment paper.
Beat the cake mix, oil, orange juice, zest and eggs in a large bowl until smooth.
Scoop heaping tablespoons of batter onto the baking sheet, about 3 inches apart.
Bake on the middle rack about 10 minutes, until the tops spring back.
Let the cookies sit on the pan 10 minutes, then move them to a wire rack to cool completely.

For the Cranberry Cream Filling

Beat the butter, cream cheese and orange extract until fluffy.
Beat in the powdered sugar.
Fold in the chopped cranberries by hand.
Spread or pipe filling on the flat side of half the cooled cookies. Top with the remaining cookies and dust with powdered sugar.

Notes

Store filled whoopie pies covered in the fridge up to 4 days, or freeze them wrapped individually up to 2 months. Use a cookie scoop so the cookies match up in pairs.

Nutrition