If you’re craving a dessert that’s as fun to make as it is to eat, then stick around because my Red Velvet Whoopie Pies with Marshmallow Buttercream Recipe is about to become your new favorite thing in the kitchen. These whoopie pies are like little pillow-soft red velvet cakes hugging a creamy, dreamy marshmallow buttercream filling that’s just irresistible. Trust me, once you try making these, you’ll find yourself reaching for them again and again—plus they’re perfect for sharing (or not!).
Why You’ll Love This Recipe
- Incredibly Easy: I love how this recipe uses a boxed cake mix, which means you get amazing flavor without fussing over complicated steps.
- Perfect Texture: The whoopie pies come out soft and pillowy every single time—my family goes crazy for them.
- Marshmallow Magic: The marshmallow buttercream is a sweet, fluffy twist that makes these stand out from your average whoopie pie.
- Fun to Customize: Whether you want to add sprinkles or experiment with different fillings, this recipe is super flexible.
Ingredients You’ll Need
One of the best things about this Red Velvet Whoopie Pies with Marshmallow Buttercream Recipe is how perfectly the ingredients come together without needing too many extras. The red velvet cake mix does the heavy lifting for the cake portion, while the marshmallow buttercream adds just the right amount of sweetness and fluffiness. Here’s what you’ll want to pick up before you get started.
- Duncan Hines Red Velvet Cake Mix: Using a boxed mix saves time and guarantees that signature red velvet flavor and moist texture.
- Eggs: They help bind everything together perfectly—make sure they’re fresh.
- Butter (for batter): Melted butter adds richness to the cake cookies and helps keep them tender.
- Vanilla Extract: A splash of vanilla enhances the red velvet flavor beautifully.
- Butter (for frosting): Room temperature is key for creamy, smooth marshmallow buttercream.
- Marshmallow Whip: This is the secret star in the buttercream—provides sweetness and that dreamy fluffy texture.
- Powdered Sugar: Adds sweetness and thickens the buttercream without crunchiness.
- Wilton Jimmies (Sprinkles): Totally optional, but you’ll have some serious fun decorating these whoopie pies with colorful sprinkles!
Variations
I love how adaptable this Red Velvet Whoopie Pies with Marshmallow Buttercream Recipe is. Depending on your mood or occasion, you can easily switch things up to make it your own—here are some personal favorites I’ve tried and would definitely recommend.
- Chocolate Lovers’ Twist: I sometimes swap the red velvet mix for chocolate cake mix for a richer, chocolaty version that my kids adore.
- Dairy-Free Option: When I need a dairy-free version, I use vegan butter and marshmallow fluff alternatives, and they still turn out soft and delicious.
- Seasonal Sprinkles: Changing the sprinkles to match holidays or seasons adds a fun festive touch that kids and guests love.
- Fruit-Infused Filling: Add a teaspoon of fruit jam inside the marshmallow buttercream for a little fruity surprise between the layers.
How to Make Red Velvet Whoopie Pies with Marshmallow Buttercream Recipe
Step 1: Whip Up the Red Velvet Cake Cookies
Start by preheating your oven to 375°F and lining two cookie sheets with parchment paper. In a mixing bowl, add the red velvet cake mix, eggs, melted butter, and vanilla extract. Begin mixing on low to combine, then raise your mixer speed to medium. Keep mixing for about 2 minutes, scraping the sides and bottom as you go so everything blends perfectly. I like using a 1 ½ tablespoon cookie scoop to portion the batter evenly—this ensures your cookies bake uniformly. Space them about 2 inches apart on your sheets. Pop them into the oven and bake for 8 minutes, or until the edges look set but the tops are still soft. Then, let them cool completely before moving on—that step is super important!
Step 2: Make the Marshmallow Buttercream Filling
While those little cake rounds cool, let’s get to the buttercream! In the bowl of your mixer, beat the room temperature butter until it’s nice and creamy. Then add the marshmallow whip and keep mixing until everything’s blended. Now, add the powdered sugar one spoonful at a time—this helps prevent any sugary clouds in the air! Finally, pour in the vanilla extract. Continue mixing until your filling is glossy, smooth, and perfectly fluffy. This marshmallow buttercream is seriously addictive—I often find myself tasting it right from the bowl.
Step 3: Assemble Your Whoopie Pies
Match up your cooled cake cookies into pairs of similar size and shape. Using a piping bag or a spoon, carefully apply the marshmallow buttercream to one cookie of each pair—try to leave about a ¼ inch border to keep the filling neat and prevent it from oozing out too much. Gently press the matching cookie on top to create a sandwich. Now for the fun part: decorate the edges! You can spoon sprinkles around the filling or pour some into a shallow bowl and roll the edges of each pie in them. I do a mix of both—it helps cover spots the rolling misses and gives that perfect festive, colorful finish. Repeat until all your whoopie pies are assembled, then sit back and enjoy the magic you just made.
Pro Tips for Making Red Velvet Whoopie Pies with Marshmallow Buttercream Recipe
- Uniform Size Matters: Using a cookie scoop keeps the red velvet cakes the same size, so your whoopie pies look professional and bake evenly.
- Don’t Overbake: I learned early on that taking the cookies out just as the edges set keeps them soft and tender—overbaking makes them too dry.
- Beat Butter Well: Make sure your butter for the frosting is softened to room temp; it whips up creamier and helps the marshmallow whip blend seamlessly.
- Chill Before Assembling: If your kitchen’s warm, pop the buttercream in the fridge for a few minutes so it firms up, making piping easier and less messy.
How to Serve Red Velvet Whoopie Pies with Marshmallow Buttercream Recipe
Garnishes
For me, adding sprinkles around the edges gives a playful pop of color that makes these baked treats irresistible — especially for kids (and me!). I usually go for the Wilton Jimmies in blue, but feel free to use any colors or shapes that fit the season or your mood. Sometimes, I even add a little dusting of powdered sugar or a tiny drizzle of melted white chocolate for an elegant twist when serving guests.
Side Dishes
I love pairing these whoopie pies with a simple cup of fresh coffee or a creamy hot chocolate—the sweetness of the pies balances perfectly with a warm drink. For parties, they also go great alongside fresh berries or a light fruit salad to brighten things up and complement the richness.
Creative Ways to Present
For birthdays or special occasions, I like stacking these whoopie pies onto a tiered cake stand and decorating the table with matching themed napkins and plates. Another fun idea is to wrap each pie individually in cellophane with a ribbon—makes a charming, homemade party favor. I’ve also tried dipping the edges of the pies in melted chocolate before applying sprinkles for an indulgent upgrade that always impresses guests.
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers (which usually happens because these go fast), I store the whoopie pies in an airtight container at room temperature for up to 2 days. If your kitchen is warm, the fridge works fine too, but just know the texture of the cake may firm up slightly.
Freezing
I’ve frozen these whoopie pies a few times by wrapping each one tightly in plastic wrap and then placing them in a freezer bag. When you’re ready to enjoy, let them thaw in the fridge overnight. The marshmallow buttercream holds up surprisingly well without getting watery.
Reheating
If you want to warm them up, I recommend just bringing them to room temperature instead of microwaving. This keeps the soft cake texture intact. If you’re really craving a warm bite, try microwaving for just 5 seconds—any longer and the marshmallow can get melty and sticky.
FAQs
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Can I make Red Velvet Whoopie Pies with Marshmallow Buttercream Recipe from scratch?
Absolutely! While this recipe uses a boxed mix for convenience and consistency, you can make red velvet cake batter from scratch and follow the same assembly method. The marshmallow buttercream filling recipe remains the same and is super simple to whip up.
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Can I use homemade marshmallow fluff for the buttercream?
Yes! If you prefer making your own marshmallow fluff, feel free to substitute it in the frosting. Just be sure it’s well whipped so it blends smoothly with the butter and sugar, giving you that perfect fluffy texture.
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How long do Red Velvet Whoopie Pies with Marshmallow Buttercream last?
Stored properly in an airtight container at room temperature, these whoopie pies last about two days. If refrigerated, they can stay fresh for up to 4 days, but the texture of the cake might firm up a bit.
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Can I freeze these whoopie pies?
Definitely! Freeze them wrapped tightly, and thaw in the fridge overnight when you want to enjoy them again. The filling holds up really well without becoming soggy or watery.
Final Thoughts
Making this Red Velvet Whoopie Pies with Marshmallow Buttercream Recipe has become one of my favorite kitchen adventures—there’s something so joyful about pairing those soft red velvet cakes with the sweet, pillowy marshmallow frosting. Every time I share these pies, friends and family ask for the recipe, and honestly, I’m happy to give it because seeing their smiles is worth it! If you’re looking for a dessert that’s easy, delightful, and a little bit special, you have to try this. I promise, you’ll love it just as much as I do.
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Red Velvet Whoopie Pies with Marshmallow Buttercream Recipe
- Prep Time: 20 min
- Cook Time: 16 min
- Total Time: 36 min
- Yield: 11 whoopie pies (22 cookies)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Red Velvet Marshmallow Cream Whoopie Pies featuring pillowy red velvet cake cookies sandwiched with a soft, sweet marshmallow buttercream. Perfectly tender with a creamy, fluffy filling and an optional sprinkle garnish for a festive touch.
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 creme (marshmallow whip)
- 1 cup powdered sugar
- 2 tsp vanilla extract
GARNISH (optional):
- Wilton Jimmies in Blue sprinkles (about 2 tubes) or any sprinkles of your choice
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line two cookie sheets with parchment paper and set aside to ensure easy removal and cleanup.
- Make Cake Cookies: In the bowl of a mixer, combine the red velvet cake mix, eggs, melted butter, and vanilla extract. Start mixing on low speed and gradually increase to medium. Mix for about 2 minutes, stopping to scrape down the sides and bottom of the bowl as needed to ensure everything is evenly combined.
- Scoop and Bake Cookies: Using a 1 1/2 tablespoon cookie scoop, portion out the batter onto the prepared cookie sheets, spacing them about 2 inches apart to allow for spreading. Bake the cookies for 8 minutes or until the edges are set but centers are still soft. Remove from oven and allow to cool completely on a wire rack.
- Prepare Marshmallow Buttercream: In a clean mixing bowl, cream the room temperature butter with a mixer until smooth and fluffy. Gradually add the marshmallow creme and blend until fully incorporated. Add powdered sugar one spoonful at a time, mixing well after each addition to maintain a smooth texture. Finally, stir in the vanilla extract and continue mixing until everything is well combined and creamy.
- Assemble Whoopie Pies: Match up the cookies into pairs based on similar size and shape. Pipe or spoon a generous amount of marshmallow buttercream onto one cookie of each pair, leaving a 1/4 inch edge clear. Gently press the matched cookie on top to sandwich the filling without squeezing the buttercream out.
- Add Sprinkles: To garnish, spoon sprinkles around the edges of the filled cookies or pour sprinkles into a shallow bowl and gently roll the edges of the whoopie pies in the sprinkles to coat evenly. Repeat as needed to cover all whoopie pies.
Notes
- These whoopie pies are best enjoyed the day they are made but can be stored in an airtight container for up to 3 days at room temperature or refrigerated for up to a week.
- For a dairy-free version, substitute butter with a plant-based alternative and ensure marshmallow creme is vegan-friendly.
- To make the cookies extra uniform, chill the batter briefly before scooping.
- Be careful not to overbake the cookies to keep them soft and tender.
- Sprinkles add a fun texture and color, but you can also decorate with mini chocolate chips or leave plain.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 280
- Sugar: 28g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
