1. Preheat & Prep

1. Preheat oven to 350°F (175°C).
2. Line two baking sheets with parchment paper.

2. Make the Whoopie Pie Batter

1. In a bowl, whisk together flour, baking powder, baking soda, and salt.
2. In a separate bowl, beat butter and sugar until light and fluffy.
3. Add egg and vanilla extract, mixing until combined.
4. Alternate adding flour mixture and buttermilk, mixing just until combined.
5. Divide batter into separate bowls and mix in pastel food coloring of your choice.

3. Bake the Whoopie Pies

1. Scoop tablespoon-sized dollops of batter onto the prepared baking sheets, spacing 2 inches apart.
2. Bake for 10-12 minutes until edges are set and centers are slightly springy.
3. Let cool on baking sheets for 5 minutes, then transfer to a cooling rack.

4. Make the Creamy Filling

1. Beat butter and powdered sugar until fluffy.
2. Add vanilla extract and heavy cream, mixing until smooth.
3. Fold in marshmallow fluff for extra lightness (optional).

5. Assemble the Whoopie Pies

1. Pipe or spread filling onto the flat side of half the cookies.
2. Sandwich with remaining cookies, pressing gently.

6. Decorate & Serve!

1. Roll edges in sprinkles or shredded coconut.
2. Top with mini chocolate eggs or drizzle with white chocolate for extra flair.
3. Serve and enjoy these festive Easter treats!