Red Velvet Whoopie Pies are the perfect handheld dessert—soft, chewy, and filled with luscious cream cheese frosting. These delightful sandwich cookies bring together the classic flavor of red velvet with a playful twist.
Whether you’re making them for a holiday treat, a birthday party, or just because, these whoopie pies will surely impress. With their vibrant color and irresistible flavor, they’re as beautiful as they are delicious!
Kitchen Equipment Needed
- Baking sheets
- Parchment paper or silicone baking mats
- Mixing bowls
- Hand or stand mixer
- Cookie scoop or tablespoon
- Wire cooling rack
Ingredients
For the Red Velvet Cakes:
- 2 1/4 cups (280g) all-purpose flour
- 1/4 cup (20g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (240ml) buttermilk
- 1 tbsp red food coloring
For the Cream Cheese Filling:
- 8 oz (226g) cream cheese, softened
- 1/4 cup (60g) unsalted butter, softened
- 2 cups (250g) powdered sugar
- 1 tsp vanilla extract
Directions
For the Red Velvet Cakes:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy. Add the egg and vanilla extract, mixing until combined.
- Add Buttermilk and Food Coloring: Gradually mix in the buttermilk and red food coloring.
- Combine: Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
- Scoop and Bake: Using a cookie scoop or tablespoon, drop dollops of batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the tops are set. Let the cakes cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
For the Cream Cheese Filling:
- Mix Filling: Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
Assemble the Whoopie Pies:
- Pair similar-sized cakes together. Spread or pipe the cream cheese filling onto the flat side of one cake and sandwich it with another.
Prep Time
20 minutes
Cook Time
12 minutes
Total Time
32 minutes
Nutrition (Per Serving, 1 Whoopie Pie)
- Calories: 220
- Fat: 11g
- Carbohydrates: 28g
- Protein: 2g
- Sodium: 115mg
Expert Tips
- Measure Precisely: For consistent sizes, use a cookie scoop.
- Avoid Overmixing: Mix the batter until just combined to keep the cakes soft and tender.
- Chill the Filling: If the filling is too soft, refrigerate it for 10–15 minutes before assembling the pies.
FAQs
Can I make these ahead of time?
Yes! Store the assembled whoopie pies in an airtight container in the refrigerator for up to 3 days.
Can I freeze whoopie pies?
Absolutely. Wrap each whoopie pie individually in plastic wrap and store in an airtight container in the freezer for up to 2 months. Thaw in the refrigerator before serving.
What if I don’t have buttermilk?
You can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
Storing & Reheating
- Storing: Keep assembled whoopie pies in an airtight container in the refrigerator.
- Reheating: Serve chilled or let them come to room temperature before enjoying.
Substitutions & Variations
- Chocolate Whoopie Pies: Replace the red food coloring with an additional tablespoon of cocoa powder for a classic chocolate version.
- Festive Colors: Use green food coloring for St. Patrick’s Day or pastel shades for spring celebrations.
- Different Fillings: Try marshmallow fluff or a chocolate ganache for a fun twist on the filling.
Red Velvet Whoopie Pies Recipe
Red Velvet Whoopie Pies are the perfect handheld dessert—soft, chewy, and filled with luscious cream cheese frosting. These delightful sandwich cookies bring together the classic flavor of red velvet with a playful twist. Whether you’re making them for a holiday treat, a birthday party, or just because, these whoopie pies will surely impress.
Ingredients
Equipment
Method
- #### For the Red Velvet Cakes:
- **Preheat Oven:** Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- **Mix Dry Ingredients:** In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- **Cream Butter and Sugar:** In a large bowl, beat the butter and sugar together until light and fluffy. Add the egg and vanilla extract, mixing until combined.
- **Add Buttermilk and Food Coloring:** Gradually mix in the buttermilk and red food coloring.
- **Combine:** Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
- **Scoop and Bake:** Using a cookie scoop or tablespoon, drop dollops of batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the tops are set. Let the cakes cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- #### For the Cream Cheese Filling:
- **Mix Filling:** Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
- #### Assemble the Whoopie Pies:
- Pair similar-sized cakes together. Spread or pipe the cream cheese filling onto the flat side of one cake and sandwich it with another.
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