Shamrock Whoopie Pies are fun and easy to make. They are certainly a festive St. Patrick's Day Dessert!
Shamrock Whoopie Pies
With a little effort you can easily transform a few ingredients into this fun green dessert for St. Patrick's Day.
Make a Shamrock themed dessert table by teaming these with my Green Velvet Cupcakes with Shamrock Toppers and Shamrock St Patricks Day Meringue Cookies. Perhaps some Buttery Nipple shot to go with them.
How to Make St. Patrick's Day Shamrock Whoopie Pies
Here is a visual guide to making the green shamrock whoopie pies. A full printable recipe card can be found below.
Start by preheating the oven, lining a large baking sheet with parchment paper or a silicone baking liner and putting out your shamrock cookie cutter.
Gather your ingredients. If your butter isn't already soft, make sure to leave it in a warm spot so it will reach room temperature by the time the cake cut outs are ready to be filled.
Combine the cake mix, along with ingredients required on packaging PLUS cocoa powder and green gel food coloring. Mix well.
Spread the batter out on the parchment lined baking pan. Bake until edges are starting to brown and pick in center pulls clean. Start watching closely and checking after 10 minutes.
Once cake is out of oven and cool, cut out your green shamrocks.
Flip each over carefully so not to break them and save the scraps for a trifle, cake pops, or snacks!
Beat the frosting filling until fluffy then put in piping bag and pipe onto half of the shamrock cut outs.
Pop the other half of the shamrocks on top and gently press to adhere.
More St. Patrick's Day Desserts
- Golden Irish Cream & Banana Whoopie Pies Recipe
- St. Patrick's Day Popcorn Recipe: Leprechaun Popcorn
- Colcannon Recipe for a Healthy St. Patty's
- Leprechaun Balls: A St. Patrick's Day Dessert for Grown-Ups
Ingredients needed for the cake:
- Vanilla cake mix + all the ingredients to make it
- 1 tablespoon cocoa powder
- ¼ teaspoon Kelly green gel food coloring
Ingredients for buttercream filling:
- ½ stick butter softened to room temperature
- 1 cup powdered sugar
- 2-3 tablespoon milk
- Rectangular pan 13 x 9
- Parchment paper
- shamrock shaped cookie cutter (4 inch)
- Line your baking sheet with parchment paper and preheat your oven to 350 degrees.
- Start mixing your cake mix and its ingredients in a large mixing bowl. Once the cake batter has formed, add cocoa powder and mix until evenly incorporated.
- Add gel green food coloring and mix until well distributed.
- Using a spatula, spread your cake batter onto your lined baking sheet. Baking time will vary, but it will be about 12-16 minutes (considerably less than standard cake timing).
- To make the buttercream, beat together butter, sugar and milk on medium speed. Gradually increase the speed to high.
- Once the frosting is light and fluffy and can form semi-stiff peaks, scoop it into a piping bag.
- Remove cake from oven and allow to cool completely. Using your cookie cutter, cut out 4-leaf clover shapes set aside cut off bits for other use or toss.
- Flip over each shaped cake (they look better from the underside and are easier to frost this way).
- Frost half of your shaped cakes and then sandwich with another unfrosted piece.
- Serve and enjoy!