Chef Paddy’s Churro Whoopie Pies

Soft cinnamon-sugar coated whoopie pies filled with whipped cinnamon-vanilla cream. Classic churro flavor, bakery-style flair. Built sweet from the inside out.

Ingredients

For the Whoopie Pie Cakes:

• 2 cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• 1½ tsp ground cinnamon
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup whole milk

For the Cinnamon-Sugar Coating:

• ½ cup granulated sugar
• 1 tsp ground cinnamon
• 3 tbsp melted butter

For the Filling:

• ½ cup unsalted butter, softened
• 1½ cups powdered sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1–2 tbsp heavy cream or milk

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. Whisk together flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
3. Cream butter and sugars until light and fluffy. Beat in eggs and vanilla.
4. Alternate adding dry ingredients and milk, mixing until just combined.
5. Drop 2-tbsp scoops onto baking sheets and bake 10–12 minutes. Cool slightly.
6. While warm, brush tops with melted butter and toss in cinnamon-sugar. Let cool completely.
7. For the filling, beat butter, sugar, cinnamon, vanilla, and cream until fluffy.
8. Spread or pipe filling on half the cakes and top with remaining halves.

Chef Paddy’s Tip

• Make them ahead and store chilled—just let them come to room temp before serving.
• Want a twist? Add a splash of rum or bourbon extract to the filling.

Let’s cook with heart and hustle.