Red Velvet Whoopie Pies with Marshmallow Cream Recipe

If you’re on the hunt for a fun, nostalgic treat that feels just like a warm hug, you’re going to adore this Red Velvet Whoopie Pies with Marshmallow Cream Recipe. I absolutely love how these come together: soft, pillowy red velvet cookies sandwiching a sweet, fluffy marshmallow buttercream. They’re perfect for sharing at parties, gifting to neighbors, or just treating yourself on a cozy afternoon. Stick around because I’m sharing all my tips to make sure your whoopie pies turn out perfectly every time!

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Ingredients You’ll Need

I love how this Red Velvet Whoopie Pies with Marshmallow Cream Recipe uses simple ingredients that come together seamlessly. Each component plays a role, from that luscious melted butter in the cake cookie to the dreamy marshmallow whip in the filling. When shopping, pick quality vanilla extract for the best flavor kick!

• Red Velvet Cake Mix: The base of your cookies—using a good-quality box makes this recipe quick and foolproof.
• Eggs: Bind everything together and add moisture; make sure they’re at room temp for better mixing.
• Butter (melted and room temp): Melted butter goes into the cookie batter for richness; room-temp butter is perfect for creaming in the filling.
• Vanilla Extract: Adds depth; use real vanilla whenever possible for a noticeable difference.
• Marshmallow Whip: This secret ingredient makes the filling so light and fluffy—it’s pure joy in a jar.
• Powdered Sugar: Sweetens and stabilizes the buttercream filling for that perfect spreadable texture.
• Wilton Jimmies or Sprinkles (optional): Because who doesn’t love a pop of color and texture on a sweet treat?

Variations

What I love most about this Red Velvet Whoopie Pies with Marshmallow Cream Recipe is how easy it is to make it your own! Maybe you want to swap out the sprinkles for something seasonal, or try a different filling—go for it. I always tweak things based on the occasion and mood.

• Chocolate Twist: I once added a little cocoa powder to the batter for an ultra-chocolatey version—my family went wild over the rich flavor.
• Vegan Adaptation: Replace eggs with flax eggs and use vegan butter and marshmallow cream alternatives; I experimented with this and was thrilled with the results!
• Flavor Infusion: Add a splash of almond extract or a sprinkle of cinnamon in the marshmallow buttercream for a subtle flavor boost.
• Holiday Style: Use red and green sprinkles or crushed peppermint candy around the edges for festive cheer.

How to Make Red Velvet Whoopie Pies with Marshmallow Cream Recipe

Step 1: Prepare Your Cookie Batter Like a Pro

Start by preheating your oven to 375°F and lining two cookie sheets with parchment paper – this is key to avoid sticking and helps your cookies bake evenly. Into your mixer bowl, toss the red velvet cake mix, eggs, melted butter, and vanilla extract. Begin mixing on low speed, then gradually crank it up to medium and give it about 2 minutes to come together. Don’t forget to scrape the bowl every now and then so everything blends smoothly. I like using a 1½ tablespoon cookie scoop to make uniform-sized cookies that bake evenly.

Step 2: Bake Your Cookies to Tender Perfection

Scoop your batter onto the prepared sheets, spacing them about two inches apart. Pop them in the oven for 8 minutes or until the edges are set but the centers are still soft. The cookies will firm up a bit more as they cool—that tender texture is what I’m always aiming for here. Let them cool completely before moving on to the filling step.

Step 3: Whip Up the Fluffy Marshmallow Buttercream

In a clean bowl, cream your room-temperature butter until light and fluffy. Add in the marshmallow whip and keep mixing until it’s smooth and airy. Then, add powdered sugar one spoonful at a time to keep things balanced and prevent a sugar dust storm. Finish with vanilla extract, mixing until you have a luscious, spreadable buttercream that’s sweet but not overpowering. This filling is the heart of the whoopie pies—it’s what turns these from simple cookies to dreamy desserts.

Step 4: Assemble and Garnish Your Whoopie Pies

Pair up your cookies by size. Pipe or spread a generous dollop of marshmallow buttercream onto one cookie in each pair, keeping about a ¼-inch border around the edges. Gently press their matching cookie on top to create the perfect sandwich. Now comes the fun part—dip or sprinkle the edges with your favorite jimmies or sprinkles. I love spooning some on and rolling the edges in a bowl of sprinkles to cover any gaps. It’s an easy way to add that whimsical finishing touch.

How to Serve Red Velvet Whoopie Pies with Marshmallow Cream Recipe

Garnishes

I almost always go with classic festive sprinkles like Wilton Jimmies in fun colors because they add a cheerful, slightly crunchy contrast. But I’ve also loved dusting with a light sprinkle of powdered sugar for a simpler, elegant look. Fresh raspberries on the side offer a surprising pop of tartness that complements the sweet marshmallow filling beautifully.

Side Dishes

When serving these whoopie pies, I like pairing them with a simple cup of coffee or a glass of cold milk for a classic combo. For brunch or a party spread, a fresh fruit salad or a light citrusy green salad balances the richness perfectly without competing with their sweetness.

Creative Ways to Present

For special occasions, I’ve arranged these whoopie pies on tiered dessert stands with floral accents around them—that instantly upgrades their look. Wrapping individual whoopie pies in clear cellophane bags tied with colorful ribbons makes an adorable edible gift for guests. You can also sandwich smaller whoopie pies between mini cookies for bite-sized party treats.

Make Ahead and Storage

Storing Leftovers

Once assembled, I keep leftover Red Velvet Whoopie Pies with Marshmallow Cream Recipe in an airtight container at room temperature for up to two days. If your kitchen is warm, refrigerate them to keep the filling stable. Just bring them back to room temp before enjoying for that soft, perfect texture.

Freezing

These whoopie pies freeze beautifully! I freeze them unassembled (just cookies in a single layer) or assembled between sheets of parchment paper in a freezer-safe container. When you want a sweet treat later, thaw them gently in the fridge overnight to preserve their moistness and fluffiness.

Reheating

I gently warm refrigerated or thawed whoopie pies in the microwave for about 10-15 seconds to bring back that freshly baked softness. Just be careful not to overheat or the marshmallow filling can get too melty and lose its fluffy charm.

FAQs

Final Thoughts

When I first made this Red Velvet Whoopie Pies with Marshmallow Cream Recipe, I was blown away by how quick it was to transform simple ingredients into something so indulgently delicious. Every time I serve them, friends and family can’t stop raving about the fluffy cookies paired with that cloud-like marshmallow filling. I’m excited for you to try these whoopie pies—you’ll find they bring a little extra joy whether it’s a weekday treat or the centerpiece of your next gathering. Trust me, once you’ve mastered this recipe, it’ll be a comfort classic you reach for again and again!

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