Let Me Tell You About Pink Velvet Whoopie Pies

So, you know when it’s a rainy Saturday and the only thing to do (besides laundry—which, let’s be honest, can wait) is to bake something fun? That’s pretty much how I landed on these Pink Velvet Whoopie Pies for the first time. I wanted something that said, “Hey, I tried!” but also didn’t make my kitchen look like a flour bomb went off. Actually, the kitchen still looked a bit wild, but these chewy, creamy, sweet-dreamy pies made it so worth it. My neighbor Betty still texts me for the recipe (even though I keep offering to just bring some over because sharing food is the best excuse to catch up). Honestly, they’re adorable—pink, puffy, and stuffed with clouds of cream. Once, my youngest tried to convince me to serve them for dinner, and, for about 15 seconds, I genuinely considered it. 😉

Why You’ll Love Making These (And Eating Them, Of Course!)

I make these when my family’s itching for “something special” but we don’t have the patience for a three-layer cake. My crew goes wild for them—especially if I sneak in a bit of extra filling (I’m guilty, what can I say?). Surprisingly, these pies are a low-stress big-reward treat; like, if you can use a spoon and vaguely eyeball a circle, you’re good as gold. One time I tried to rush the cooling step and ended up with a messy, sliding mountain of pie. Don’t do that. Also, I only own two baking trays so I’m always juggling, but it’s totally manageable. Plus, who doesn’t love something pink and fluffy that looks like a party on a plate?

Grab These Ingredients (Or Swap, I Won’t Judge!)

2 cups all-purpose flour (sometimes, for fun, I use cake flour, and it works… pretty well)
2 tablespoons unsweetened cocoa powder (my grandma always said Hershey’s, but whatever you’ve got is fine)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (I’ve skipped this by accident – didn’t really ruin it, to be honest, but add it if you can)
1/2 cup unsalted butter, softened (margarine works in a pinch, but it’s not quite as nice)
1 cup sugar (golden caster sugar if you’ve got it; plain is totally fine)
1 large egg
1 teaspoon vanilla extract (I measure with my heart, but 1 tsp is the official call)
1/2 cup buttermilk (if you’re out, a splash of lemon in plain milk gets you close enough)
Pink food coloring (gel gives best color, but liquid works—it just looks a bit lighter and sometimes accidental tie-dye happens, which I kind of love)
For the filling:
- 1/2 cup unsalted butter, room temp
- 1 1/2 cups powdered sugar, sifted (unless you like lumps, I guess)
- 1 cup marshmallow creme/fluff (store-brand or not, nobody will know)
- 1 teaspoon vanilla extract

Let’s Make Pink Velvet Whoopie Pies!

Get your oven hot: Preheat to 350°F (175°C). Line your trays with parchment. Yes, you can use a silicone mat, or even just butter them if you must, but parchment is honestly least amount of pain to clean up.
Mix your dry team: In one bowl, whisk the flour, cocoa, baking powder, soda, and salt. OK—sometimes I get lazy and skip sifting, but just whisk enough so you don’t get sad cocoa clumps later.
Cream the butter and sugar: In another (bigger) bowl, whip butter and sugar until fluffy, about two minutes. I start with a wooden spoon, then give up and use a hand mixer, but hey, old school works.
Crack in the egg & add vanilla. Beat till it’s all smooth. (This is honestly where I sneak a taste—raw eggs aren’t for everyone, so up to you.)
Add in food coloring. I use a toothpick to swirl in gel color; aim for a shade wilder than you want, because it fades a bit when baked. I once got over-excited, and the pies turned out nearly neon, but nobody seemed to mind.
Alternate dry mix and buttermilk: Add half the dry stuff, mix gently, then half the buttermilk, mix again, then repeat. Don’t overmix – a few streaks is totally fine. If you overdo it, they get tough and nobody wants that.
Scoop ’em! Use a tablespoon or a mini ice cream scoop to drop mounds (golf-ball sized-ish) onto your tray—leave space, they spread a bit. Circle shape doesn’t really matter, but if you want matchy pies, try and pair up similar sizes.
Bake for about 9–11 minutes. You want them puffed, set, and barely springy. If they look dry, they’re overdone, so pull them sooner rather than later. Cool on the tray for five, then transfer onto a rack (if you don’t have one, just slide them—carefully!—onto a clean tea towel).
For the filling: Beat butter until soft, then add powdered sugar slowly (cloud of sugar in your face is all but guaranteed), then marshmallow creme and vanilla. Whip until fluffy. Actually, if you want extra fluff, whip a minute longer than you think.
Sandwich in style: Smear a generous blob on a pie, top with another; press gently. Repeat. The imperfect ones always “accidentally” end up as my snack.

Stuff That Took Me a Couple Tries to Learn…

Don’t panic if your pies come out more oval than round—turn them so the pretty sides face out, nobody will notice.
I always wanted them fluffier, but once I tried baking powder plus soda (instead of just one) and got way better rise.
Some days, my filling is a bit too soft. Just chill it for ten minutes—lesson learned after one melted disaster mid-July.
And if you don’t have marshmallow creme, frosting works; they’re different, but still good.

Other Ways You Could Spin This (Some Hits, Some Misses)

I tried swirling in a spoonful of raspberry jam once—delicious, though a bit messy to eat (needed a napkin and a prayer, ha).
Chocolate chips—tiny ones—scattered on top before baking? Tasty, but be warned; they make it harder to sandwich evenly.
I once attempted a coconut version (with shredded coconut and coconut extract)—honestly, it just…didn’t meld. Won’t do that again.

What You’ll Need From Your Cupboard (Or Not)

Large & medium bowls
Whisk and spoon (or mixer, if your arm’s not up for it)
Baking trays & parchment
Wire rack (if you can, but sometimes I just use the back of a tray)
Small cookie/ice cream scoop (or just two spoons—works fine, but gets fingers sticky!)

How to Store Them (If They Make It That Far)

They’ll keep in an airtight container at room temp for a couple days. You can refrigerate if you must, but they go a tad firm. Actually, I think these taste better the next day; but between my kids and sudden neighbor visits, they never last more than a day anyway.

Serving Up the Fun

I like to dust them with just a pinch of powdered sugar before serving—makes ’em look fancy. At family parties, we stick little flags in them like it’s some kind of pastry Olympics. Hot tip: serve with cold milk, or if you’re feeling grown up, coffee is fab.

Lessons I Learned the Hard Way (AKA My “Pro” Tips)

Don’t try to pipe the batter to be “fancy” unless you want to clean out a piping bag while muttering to yourself.
I once tried rushing the cooling—filling just melts and slides everywhere. Be patient (or distract yourself with dishes).
If your pies are sticking, let them cool a touch more. Warm pies are wobbly; patience is key (I keep learning this five pies at a time).

FAQ — Answers to the Questions My People Actually Ask Me

Do you have to use buttermilk? Well, you probably should for best flavor, but honestly, milk and a squirt of lemon or vinegar works when you’re in a pinch. Don’t stress if you don’t have the real deal.
Can I freeze them? Yup, but freeze the pies unfilled, then add the filling fresh. Otherwise they go a little weird—soggy or crumbly, depending on the day (I learned that the odd way!).
Why pink, though? Pink just makes me happy; it’s not a flavor, it’s a vibe. You can do red for Valentine’s, or skip color, but honestly the pink gets all the Instagram likes.
My cakes are spreading too much, what now? Fridge the batter for 10 minutes, then try again. Maybe too much butter, but they’ll still taste like heaven.
How gooey should the filling be? Somewhere between “cloud” and “pillowy.” Too stiff? Add a teaspoon of milk. Too runny? More powdered sugar. It’s forgiving, just play it by ear.
What if I don’t have marshmallow fluff? I’ve subbed with vanilla frosting and, while not exactly the same, nobody left disappointed. Just don’t call it whoopie pie filling or someone might fight you. (Kidding, mostly.)

That’s it. Hope you love Pink Velvet Whoopie Pies as much as we do (or at least enough to justify all the pink food coloring on your fingers afterwards). And if you end up eating the lopsided ones before anyone sees—well, cheers to the cook’s privilege!

Pink Velvet Whoopie Pies