Gluten-Free Salted Caramel Whoopie Pies
These indulgent whoopie pies feature soft devil's food cake cookies sandwiched with a rich salted caramel filling. The combination of sweet marshmallow creme, buttery caramel topping, and a hint of coarse sea salt creates the perfect balance of flavors. Made with boxed cake mix for convenience, these treats are ideal for parties, potlucks, or whenever you're craving something decadently sweet. The pillowy soft cookies paired with the creamy filling make each bite irresistibly satisfying.
Ingredients
- 1 box Betty Crocker Super Moist Devil's Food Cake Mix
- 3 eggs
- ½ cup water
- ½ cup vegetable oil
- ¾ cup butter, softened
- 1 jar (7 oz) marshmallow cremevegan marshmallow fluff1:1vegan
Check ingredients for gelatin-free option
- ½ cup caramel toppingdairy-free caramel sauce1:1dairy-free
Use coconut-based caramel
- 1 teaspoon coarse sea salt
- 1 teaspoon vanilla
- ¾ cup powdered sugar
Instructions
- 1
Heat oven to 400°F and line cookie sheets with parchment paper
- 2
Beat cake mix, eggs, water, and oil with electric mixer on low speed 30 seconds, then medium speed 2 minutes
- 3
Drop batter by 2 tablespoonfuls 2 inches apart onto cookie sheets
- 4
Bake 8 to 10 minutes or until set
- 5
Cool 5 minutes on cookie sheets, then remove to cooling racks and cool completely about 15 minutes
- 6
Beat butter, marshmallow creme, caramel topping, salt, and vanilla with electric mixer on medium speed until blended
- 7
Slowly add powdered sugar and beat 5 minutes longer
- 8
Spread 2 tablespoons filling on bottom of one cookie, top with second cookie bottom side down, and gently press together
- 9
Store covered in refrigerator
Tips
Make sure cookies are completely cooled before adding filling to prevent melting
Use a cookie scoop for more uniform cookie sizes and even baking
Refrigerate assembled whoopie pies for at least 30 minutes before serving for easier handling
Good to Know
Store covered in refrigerator up to 3 days
Can be made up to 2 days ahead and stored covered in refrigerator
Serve at room temperature or slightly chilled for best texture
Common Mistakes
Allow cookies to cool completely before filling to avoid melting the filling
Don't overmix the cake batter which can make cookies tough
Substitutions
Dairy-Free Swaps
Use coconut-based caramel
Vegan Options
Check ingredients for gelatin-free option
Gluten-Free Swaps
FAQ
Can I freeze these whoopie pies?
Yes, wrap individually and freeze up to 2 months. Thaw in refrigerator overnight before serving.
What if I don't have marshmallow creme?
You can substitute with an equal amount of marshmallow fluff or make buttercream frosting instead.
How long do these keep at room temperature?
Due to the marshmallow filling, these should be refrigerated and only left at room temperature for 2-3 hours maximum.