OH GOODNESS GRACIOUS PEOPLE.  A pretty serious thing happened last night in my kitchen.  I was looking through cookbooks waiting for something to stand out and say “make me!!”.  Cause cookbooks talk if you weren’t aware.  Then I spotted the cutest pink book covered in cookies labeled Whoopie Pies.  Once I saw that I had all of the ingredients it was a no brainer.  I love this cookbook because there are a bunch of types of cake and different frostings so you can mix and match.  I knew I wanted maple involved and I had toffee bits, so this creation was made!

Line up >

Mix up that batter.

Then just scoop it onto parchment paper or a silpat!

Bake for 10 minutes…

Then make your buttercream, and assemble your whoopies!

Then all I did was sprinkle some toffee bits on the buttercream.


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Vanilla Whoopie Pies with Maple Buttercream


  • Cake:
  • 2 1/4 cups all purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 4 Tblsp. unsalted butter, softened
  • 4 Tblsp. vegetable shortening
  • 1/2 cup granulated sugar
  • 1/2 cup (packed) brown sugar
  • 2 large eggs
  • 1/2 cup buttermilk
  • 2 Tblsp. milk
  • 1 tsp. baking soda
  • 1 tsp. white vinegar
  • 1 tsp. vanilla extract
  • Maple Buttercream:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar
  • 1 Tblsp. milk
  • 2 Tblsp. pure maple syrup
  • 1/8 tsp. maple extract
  • Toffee Bits


  1. Cake:
  2. Preheat the oven to 375 degrees and line baking sheets with parchment paper or a silpat.
  3. Sift together the flour, baking powder, and salt in a small bowl. In a stand mixer fitted with a paddle attachment, beat together the butter, shortening, and both sugars until light and creamy, about 3 minutes. Add the eggs and the buttermilk and beat until combined.
  4. In a measuring cup, combine the milk, baking soda and vinegar. Add the mixture to the batter along with the flour mixture and beat on low until combined. Add the vanilla and beat on medium for about 2 minutes.
  5. Using a spoon or small ice cream scooper, drop 1 tablespoon of batter onto the prepared baking sheet and repeat, spacing them at least 2 inches apart. Bake for 10 minutes or until the cakes begin to brown slightly. Remove from oven and let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
  6. Buttercream:
  7. In a stand up mixer, beat the butter on low speed until creamy. Add the sugar, 1/2 cup at a time with the mixer on low until incorporated. Add the milk, mayple syrup and extract, and beat on medoum for 3 to 4 minutes to incorporate. Place Buttercream into a piping bag or a ziploc bag and cut off a corner.
  8. Assemble whoopie pies by sandwiching the buttercream between 2 cakes (as pictured above). Sprinkle toffee bits around the pies onto the exposed buttercream. Enjoy!