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
Scale
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
