Red Velvet Whoopie Pies with Cream Cheese Marshmallow Filling
Soft, cake-like red velvet cookies sandwiched with a fluffy cream cheese marshmallow filling. These whoopie pies offer the classic red velvet flavor with a hint of cocoa and tangy buttermilk, perfectly balanced by the sweet, creamy filling. The vibrant red color makes them perfect for Valentine's Day, Christmas, or any special celebration. You can make them small for bite-sized treats or larger using muffin top pans for more substantial desserts. The tender texture comes from the combination of buttermilk and proper mixing technique.
Ingredients
- 2 cups flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 8 tablespoons butter, at room temperature
- 1 cup sugar
- 1 large egg
- 2 tablespoons red food coloring
- 1 ½ teaspoons vanilla
- 1 cup buttermilk
- 1 ½ cups powdered sugar
- 7 ounce marshmallow creme, jar
- 4 ounces cream cheese, at room temperature
- 2 tablespoons butter, at room temperature
- 1 teaspoon vanilla
Instructions
- 1
Preheat oven to 400°F for small version or 350°F for larger ones in muffin top pan
- 2
Line two baking sheets with parchment or spray with cooking spray
- 3
Whisk together flour, cocoa powder, baking soda, and salt
- 4
Cream butter and granulated sugar with mixer
- 5
Add egg and mix until combined
- 6
Beat in red food coloring and vanilla until well blended
- 7
Alternately add buttermilk and flour mixture, beginning with buttermilk and ending with flour, mixing until just combined
- 8
For small whoopie pies: Pipe 2 1/2-inch diameter cookies onto prepared pans, placing 2 inches apart
- 9
Smooth top of each cookie with damp finger
- 10
Bake small cookies for 6 minutes until puffy and centers appear baked
- 11
For large whoopie pies: Spray muffin top pans with cooking spray
- 12
Divide batter between wells using about 1/4 cup each
- 13
Spread evenly with offset spatula
- 14
Bake large cookies for 8 minutes, rotate pans, then bake 6 more minutes until puffy and centers test done with toothpick
- 15
Cool cookies for 1 minute on baking sheets, then transfer to cooling rack
- 16
Combine powdered sugar, marshmallow creme, cream cheese, butter, and vanilla for filling
- 17
Spread 1 tablespoon filling on flat side of half the small cookies, or less than 1/4 cup for large cookies
- 18
Top with another cookie of similar size
Tips
You can make your own buttermilk by adding 1 tablespoon lemon juice or vinegar to 1 scant cup of milk
If you don't have piping equipment, use a gallon zip-lock bag with a corner cut off to pipe the cookie dough
Match similar-sized cookies when assembling to create even whoopie pies
Good to Know
Store assembled whoopie pies in airtight container at room temperature for up to 3 days or refrigerate for up to 1 week
Cookies can be baked 1 day ahead and stored covered. Fill just before serving to maintain texture
Serve at room temperature for best texture and flavor
Common Mistakes
Don't overmix the batter after adding flour to avoid tough cookies
Cool cookies completely before filling to prevent melting
Substitutions
FAQ
Can I freeze these whoopie pies?
Yes, freeze assembled whoopie pies for up to 3 months wrapped individually in plastic wrap and stored in freezer bags.
What if I don't have red food coloring?
You can omit the food coloring for chocolate whoopie pies, though they won't have the signature red velvet appearance.
How long do these keep at room temperature?
Assembled whoopie pies stay fresh at room temperature for 2-3 days when stored in an airtight container.