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Red Velvet Whoopie Pies

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By Betty Crocker Kitchens
Updated Feb 24, 2023
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Try our whoopie pies, large red velvet, cake-like sweet sandwiches with a fluffy white filling and a berry bonus! Yum.

More About This Recipe

  • Every classic treat deserves a good creative spin, and this delicious version of a New England tradition — the whoopie pie — gets dressed up with the looks and flavor of red velvet cake. Whoopie pies combine the best of the cake world and the cookie world into one scrumptious treat: Two fluffy cake rounds get sandwiched together with a filling of sweet, frosting-like filling. And in this unique version, fresh blueberries and raspberries add an attractive, fresh touch. For accomplished and new bakers alike, red velvet whoopie pies are a whole new way to make cake!

Red Velvet Whoopie Pies

  • Prep Time 50 min
  • Total 1 hr 15 min
  • Servings 9
  • Ingredients 12
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Ingredients

Cookies

Filling

  • 1 cup butter or margarine, softened
  • 2 cups marshmallow creme
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla

Topping

  • 1/2 cup fresh blueberries
  • 1/2 cup fresh raspberries

Instructions

  • Step 
    1
    Heat oven to 350°F. Line cookie sheets with cooking parchment paper or lightly spray with cooking spray.
  • Step 
    2
    In large bowl, beat cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Drop batter by 1/4 cupfuls 2 inches apart onto cookie sheets.
  • Step 
    3
    Bake 13 to 16 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • Step 
    4
    In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. For each sandwich cookie pie, spread about 1/4 cup filling on bottom of 1 cooled cookie. Top with blueberries, raspberries and second cookie, bottom side down. Store covered in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe

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