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Moist Red Velvet Whoopie Pies Recipe Easy Homemade Creamy Filling

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These moist red velvet whoopie pies feature a tender, cocoa-infused cake paired with a luscious, creamy marshmallow filling. Perfect for any occasion, they are quick to make and loved by kids and adults alike.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (312 grams), sifted
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¾ cups granulated sugar (350 grams)
  • 1 cup vegetable oil (240 ml)
  • 2 large eggs, room temperature
  • 1 cup buttermilk (240 ml) or 1 cup milk + 1 tablespoon lemon juice (let sit 5 minutes)
  • 2 teaspoons vanilla extract
  • 2 tablespoons red food coloring (gel preferred)
  • 1 teaspoon white vinegar
  • ½ cup unsalted butter (115 grams), softened
  • 7 ounces marshmallow fluff (200 grams)
  • 2 ½ cups powdered sugar (300 grams), sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Whisk to combine.
  3. In another bowl, whisk sugar and vegetable oil until smooth. Add eggs one at a time, beating well after each.
  4. Stir in buttermilk, vanilla extract, red food coloring, and white vinegar.
  5. Gradually add dry ingredients to wet, mixing on low speed or folding gently until just combined. Do not overmix.
  6. Using a cookie scoop or tablespoon, drop rounded spoonfuls about 2 inches apart on prepared baking sheets.
  7. Bake for 12-14 minutes until tops spring back lightly and a toothpick comes out with moist crumbs.
  8. Transfer cakes to cooling racks and cool completely before filling.
  9. To make filling, beat softened butter until creamy. Add marshmallow fluff and beat until fluffy.
  10. Gradually add powdered sugar, vanilla extract, and salt, beating until smooth and spreadable.
  11. Pair cooled cakes by size. Spread or pipe about 2 tablespoons of filling on one cake and sandwich with matching cake.
  12. Refrigerate assembled whoopie pies for 30 minutes to let filling set before serving.

Notes

Use gel food coloring to avoid thinning the batter. Do not overmix the batter to keep cakes tender. Soften butter properly for fluffy filling. Chill assembled pies before serving for best texture. Variations include gluten-free flour, dairy-free butter, and cream cheese frosting filling.

Nutrition

Keywords: red velvet, whoopie pies, dessert, homemade, creamy filling, easy recipe, moist cake, marshmallow fluff

Find it online: https://islatable.com/moist-red-velvet-whoopie-pies-recipe-easy-homemade-creamy-filling/