Description
These Red Velvet Marshmallow Cream Whoopie Pies feature soft, pillowy red velvet cake cookies sandwiched with a sweet and fluffy marshmallow buttercream. The addition of colorful sprinkles adds a fun, festive touch, making these treats perfect for parties or special occasions.
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 whip
- 1 cup powdered sugar
- 2 tsp vanilla extract
GARNISH (optional but everyone loves sprinkles):
- Wilton Jimmies in Blue sprinkles (about 2 tubes) or any sprinkles of your choice
Instructions
- Preheat Oven: Preheat your oven to 375 degrees F. Line two cookie sheets with parchment paper and set aside for baking.
- Prepare 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, gradually increasing to medium, and continue mixing for about 2 minutes, scraping down the sides and bottom of the bowl as needed to ensure everything is well combined.
- Scoop Cookies: Using a 1 1/2 Tbsp cookie scoop, drop dough onto the prepared cookie sheets, spacing the scoops about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 8 minutes, or until the edges are set. Remove from oven and allow cookies to cool completely on the sheets.
- Make Marshmallow Buttercream: In the bowl of a mixer, cream the room temperature butter until smooth and fluffy. Add the marshmallow whip and continue mixing. Then add the powdered sugar one spoonful at a time, mixing well after each addition. Add the vanilla extract and mix until fully combined and creamy.
- Assemble Whoopie Pies: Pair the cooled cookies by size and shape. Pipe or spread a generous amount of marshmallow buttercream onto one cookie of each pair, leaving about a 1/4 inch edge around the perimeter. Gently press the matching cookie on top to create a sandwich.
- Add Sprinkles: To garnish, spoon sprinkles around the edges of the buttercream or pour sprinkles into a shallow bowl and roll the edges of the whoopie pies in the sprinkles to coat. This adds a decorative and festive finish.
- Serve and Enjoy: Set the assembled whoopie pies aside to allow the buttercream to set slightly before serving. Enjoy these soft, sweet treats with friends and family!
Notes
- Ensure cookies are completely cooled before assembling to prevent buttercream from melting.
- You can use any type of sprinkles you prefer or omit them for a simpler look.
- These whoopie pies keep well in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- For uniform cookies, use a cookie scoop to portion the dough evenly.
- This recipe yields about 11 whoopie pies, depending on cookie size.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 280
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
