If you’re looking for a dessert that’s as charming as it is delicious, you’re going to adore this Red Velvet Whoopie Pies with Marshmallow Cream Recipe. These pillowy red velvet cakes sandwich a luxuriously soft marshmallow buttercream that makes every bite feel like a cozy celebration. Whether you’re baking for a crowd or just treating yourself, I promise this recipe will become one of your fast favorites!
Why You’ll Love This Recipe
- Simple Ingredients: Using a box mix makes this ridiculously easy without sacrificing flavor.
- Marshmallow Magic: The marshmallow cream buttercream adds a uniquely fluffy and sweet twist you won’t find in regular whoopie pies.
- Perfect for Parties: Everyone raves about these—whether at a birthday or a casual get-together, they disappear fast.
- Customizable: You can easily swap sprinkles to match any theme or occasion, making these versatile treats.
Ingredients You’ll Need
This Red Velvet Whoopie Pies with Marshmallow Cream Recipe uses straightforward ingredients that play perfectly together. Using a quality box mix keeps things simple, and the marshmallow whip gives a light, dreamy filling that’s irresistible. Here’s what you’ll want to have on hand:
- Red Velvet Cake Mix: Look for your favorite brand; Duncan Hines works great here.
- Eggs: These provide structure—room temperature eggs will mix more evenly.
- Butter (for the cookies): Melted butter helps keep the cakes tender and moist.
- Vanilla Extract: Enhances the flavor of both the cakes and the filling.
- Butter (for the buttercream): Make sure it’s at room temperature for the creamiest mix.
- Marshmallow Whip: This is the secret to soft, fluffy filling—you’ll find it near the peanut butter section in most stores.
- Powdered Sugar: Adds sweetness and stability to the buttercream.
- Sprinkles (optional): I adore Wilton Jimmies in blue for a pop of fun, but any sprinkle type works beautifully.
Variations
I love how adaptable this Red Velvet Whoopie Pies with Marshmallow Cream Recipe is. Whether you’re adjusting for dietary needs or just switching up flavors, you can make it truly yours. Here’s how I’ve experimented:
- Chocolate Lovers’ Twist: I once swapped half a cup of cocoa powder into the cake mix for a richer chocolate edge—my family went crazy over the intense flavor.
- Dairy-Free Version: Use dairy-free butter and a vegan marshmallow fluff to make these accessible to everyone.
- Seasonal Sprinkles: During holidays, I swap in themed sprinkles—pumpkin shapes for fall, red and green sugar for Christmas—to instantly festive up the pies.
- Mini Whoopie Pies: I enjoy making smaller versions for kids’ parties. The baking time is quick, and they’re perfectly portioned for little hands!
How to Make Red Velvet Whoopie Pies with Marshmallow Cream Recipe
Step 1: Prepare the Red Velvet Cookies
Start by preheating your oven to 375°F and lining two cookie sheets with parchment paper—that’s your prep foundation. Then, toss the red velvet cake mix, eggs, melted butter, and vanilla extract into your stand mixer bowl. Begin mixing on low, gradually increasing to medium speed. After about two minutes, scrape down the bowl’s sides so everything is smoothly blended. I found this step especially important to avoid dry pockets of mix. Use a 1½ tablespoon cookie scoop to portion out the cookies evenly onto the sheets, spacing them about two inches apart so they bake without sticking. Bake around 8 minutes or until the edges are just set—be careful not to overbake; you want soft cookies that will sandwich nicely.
Step 2: Make the Marshmallow Buttercream Filling
While the cookies cool completely (this is key to keep your filling from melting), start your marshmallow buttercream. Cream the room temperature butter in your mixer bowl until fluffy. Then slowly add in the jar of marshmallow whip, mixing just until incorporated—don’t overmix or it can lose its fluff. Next, add powdered sugar one tablespoon at a time while continuing to mix, followed by the vanilla extract. Keep whipping until smooth and airy. I love how this filling spreads with just the right balance of sweet and light.
Step 3: Assemble Your Whoopie Pies
Pair up your cookies by size (matching them as evenly as you can). Using a piping bag or a spatula, pipe or spread a generous dollop of marshmallow buttercream on one cookie of each pair, leaving a little border (about ¼ inch) so it doesn’t ooze out too much when you sandwich them. Gently press the matching cookie on top. For a fun final touch, spoon sprinkles around the edges or roll the edges into a shallow bowl of sprinkles—sometimes I do both to make sure no spot is missed. Lay the pies aside to set briefly before enjoying.
Pro Tips for Making Red Velvet Whoopie Pies with Marshmallow Cream Recipe
- Cookie Size Consistency: Using a cookie scoop helps keep the cookies uniform; that way, your whoopie pies look professional and bake evenly.
- Don’t Skip Cooling: I learned the hard way—filling warm cookies makes a messy, melty disaster. Always cool completely before assembling.
- Butter Temperature Matters: For the buttercream, room temperature butter blends seamlessly and creates the perfect fluffy texture.
- Careful with Baking Time: Overbaking turns the cookies cakey instead of soft cake-like pillows; watch the edges closely!
How to Serve Red Velvet Whoopie Pies with Marshmallow Cream Recipe
Garnishes
I’m a huge fan of adding sprinkles because they bring that extra whimsy and color—especially beautiful for birthdays or celebrations. If you want to be fancy, a light dusting of powdered sugar over the top looks adorable. For a more decadent take, a drizzle of melted white chocolate gives a lovely glossy finish and adds a bit of extra sweetness.
Side Dishes
These whoopie pies are pretty indulgent on their own, but they pair wonderfully with a simple cup of coffee or milk. For brunch or a party spread, I like serving them alongside fresh berries or a light citrus salad to cut through the richness.
Creative Ways to Present
For special occasions, I’ve arranged these on tiered dessert stands for a stunning display. You can also tie them individually in cellophane bags with a ribbon for cute party favors or gifts. Once, I even stacked mini whoopie pies into mason jars layered with whipped cream for an adorable, portable dessert parfait!
Make Ahead and Storage
Storing Leftovers
I store leftover whoopie pies in an airtight container at room temperature for up to two days. If your kitchen is warm, pop them in the fridge to keep the buttercream fresh, but let them come to room temp before eating for the best texture.
Freezing
I’ve frozen assembled whoopie pies wrapped individually in plastic wrap and then stored in a freezer-safe bag. They freeze beautifully and thaw within a couple of hours in the fridge—perfect for prepping ahead for a party or treating yourself on a whim.
Reheating
I don’t recommend microwaving these because it can make the marshmallow filling too gooey, but if you like a slightly warmed whoopie pie, allowing them to sit at room temperature will soften the cake just enough. For cold-weather treats, enjoy them straight from the fridge for a refreshing texture contrast.
FAQs
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Can I make Red Velvet Whoopie Pies with Marshmallow Cream Recipe gluten-free?
Absolutely! Swap the red velvet cake mix for a gluten-free version, and double-check your marshmallow whip is gluten-free (most are, but it doesn’t hurt to confirm). The rest of the recipe stays the same, and you’ll still get that soft, luscious treat.
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How long do whoopie pies stay fresh?
When stored properly in an airtight container, these whoopie pies stay fresh for about 2 to 3 days at room temperature, or up to 5 days refrigerated. Just bring them back to room temp before enjoying for the best flavor and texture.
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Can I use homemade red velvet cake batter instead of box mix?
Yes, you definitely can! Just make sure your batter isn’t too runny. Using your own recipe is a great way to personalize the flavor, but I find the box mix keeps things consistent and foolproof—especially when baking batches.
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What if I don’t have a piping bag for the filling?
No worries at all! You can spread the marshmallow buttercream using a small spatula or the back of a spoon. It might not be as neat as piping, but your whoopie pies will taste just as amazing.
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Can these whoopie pies be made ahead for a party?
Definitely! You can bake the cookie layers a day ahead and assemble them the day of, or assemble them completely and store covered in the fridge overnight—they actually taste even better after the flavors meld together.
Final Thoughts
I absolutely love how this Red Velvet Whoopie Pies with Marshmallow Cream Recipe turns out every time—soft, sweet, and endlessly fun to make and eat. Whenever I pull these out at gatherings, they’re always the first to disappear, and it’s such a rewarding feeling to share a homemade treat that everyone loves. I hope you’ll give this recipe a try soon and find joy in every fluffy bite the way I do. Trust me, once you start making these, you’ll want to bake these whoopie pies again and again!
Print
Red Velvet Whoopie Pies with Marshmallow Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 36 minutes
- Yield: 11 whoopie pies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Red Velvet Marshmallow Cream Whoopie Pies, featuring soft, pillowy red velvet cake cookies sandwiched with a sweet and fluffy marshmallow buttercream. Perfectly portioned and adorned with colorful sprinkles, these treats are as visually appealing as they are delicious, making them a standout dessert for any occasion.
Ingredients
CAKE COOKIES:
- 1 box Duncan Hines Red Velvet Cake Mix
- 2 eggs
- 7 Tbsp butter, melted
- 2 tsp vanilla extract
MARSHMALLOW BUTTERCREAM:
- 1/2 cup butter, room temperature
- 1 (7 oz) jar marshmallow whip
- 1 cup powdered sugar
- 2 tsp vanilla extract
GARNISH (optional):
- Wilton Jimmies in Blue sprinkles (2 tubes or any sprinkles of choice)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line two cookie sheets with parchment paper; set aside to prepare.
- Make Cake Cookies: In the bowl of a mixer, combine the red velvet cake mix, eggs, melted butter, and vanilla extract. Mix on low speed initially, then increase to medium, mixing for about 2 minutes, scraping down the sides and bottom of the bowl as needed to ensure an even batter.
- Scoop and Bake: Using a 1 1/2 tablespoon cookie scoop, portion the cookie batter onto the prepared sheets, spacing them 2 inches apart. Bake for 8 minutes or until the edges are set. Remove from oven and let cookies cool completely on the sheets.
- Prepare Marshmallow Buttercream: In a clean mixing bowl, cream the room temperature butter until light and fluffy. Add the marshmallow whip and continue mixing. Gradually add powdered sugar, one spoonful at a time, then add the vanilla extract. Mix until the buttercream is smooth and fully combined.
- Assemble Whoopie Pies: Pair up the cooled cookies by similar size. Pipe a generous amount of marshmallow buttercream onto one cookie from each pair, leaving a 1/4 inch border around the edge. Gently press the matching cookie on top, creating a sandwich. For garnish, spoon sprinkles around the edge of the buttercream or roll the edges in a shallow bowl filled with sprinkles to coat evenly. Repeat with all remaining cookies.
Notes
- These whoopie pies feature a light and fluffy red velvet cookie base with a sweet marshmallow buttercream filling.
- Sprinkles are optional but add a festive and colorful touch to the edges.
- Use a cookie scoop for uniform cookie sizes ensuring even baking and nice sandwich appearance.
- Allow cookies to cool thoroughly before assembling to prevent buttercream from melting.
- Store assembled whoopie pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 280
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
