These Valentine’s Red Velvet Whoopie Pies are a delightful treat that combines soft, cake-like red velvet cookies with a luscious cream cheese filling. The vibrant red color and rich cocoa flavor make them perfect for Valentine’s Day, anniversaries, or any time you want to share a sweet moment.
With a lightly crisp exterior and a fluffy, creamy center, these whoopie pies are easy to make and even easier to enjoy. Add festive sprinkles, heart shapes, or a drizzle of white chocolate for an extra romantic touch!
Kitchen Equipment Needed
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
- Cooling rack
Ingredients Overview
- Flour & Cocoa Powder: The base for the soft, cake-like cookies.
- Buttermilk: Adds moisture and a slight tang for a tender texture.
- Cream Cheese & Butter: Creates a rich, smooth filling.
- Red Food Coloring: Gives these whoopie pies their signature red velvet color.
Ingredients (Makes 12 Whoopie Pies)
For the Red Velvet Cookies
- 2 cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 tablespoon red food coloring
For the Cream Cheese Filling
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Directions
Step 1: Make the Red Velvet Cookie Batter
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a separate bowl, beat butter and sugar until fluffy. Add egg, vanilla, and red food coloring, mixing well. Alternate adding buttermilk and dry ingredients, stirring until just combined.
Step 2: Bake the Cookies
Using a cookie scoop or spoon, drop tablespoon-sized rounds onto the baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes, or until cookies spring back when lightly touched. Let cool on a wire rack.
Step 3: Make the Cream Cheese Filling
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until light and fluffy.
Step 4: Assemble the Whoopie Pies
Spread or pipe cream cheese filling onto the flat side of half the cookies. Top with the remaining cookies to create sandwiches.
Step 5: Serve & Enjoy
Enjoy immediately or chill for 30 minutes for a firmer filling.
Prep Time
15 minutes
Cook Time
12 minutes
Total Time
30 minutes
Nutrition (per whoopie pie, ~12 servings)
- Calories: ~250
- Fat: ~12g
- Carbohydrates: ~32g
- Protein: ~3g
Expert Tips
- For Perfectly Round Cookies: Use a piping bag for even-sized batter drops.
- For a Firmer Filling: Chill before assembling.
- For a Festive Touch: Roll edges in sprinkles or drizzle with white chocolate.
FAQs
Can I make these ahead of time?
Yes! Store in an airtight container in the fridge for up to 3 days.
Can I freeze whoopie pies?
Yes! Wrap individually and freeze for up to 2 months. Thaw in the fridge before serving.
Can I use natural food coloring?
Yes! Beet powder or pomegranate juice can be used but may slightly alter the color.
Storing & Freezing
- Storing: Keep in the fridge for up to 3 days.
- Freezing: Store in an airtight container for up to 2 months.
Substitutions & Variations
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Dairy-Free: Substitute dairy-free butter and cream cheese.
- Chocolate Lover’s Version: Add mini chocolate chips to the filling.
Valentine’s Red Velvet Whoopie Pies
Equipment
- Mixing bowls
- - Hand mixer or stand mixer
- Measuring cups and spoons
- - Baking sheet
- Parchment paper
- - Cookie scoop or spoon
- - Cooling rack
Ingredients
- #### **For the Red Velvet Cookies**
- - 2 cups all-purpose flour
- - ¼ cup unsweetened cocoa powder
- - 1 teaspoon baking soda
- - ½ teaspoon salt
- - ½ cup unsalted butter softened
- - 1 cup granulated sugar
- - 1 egg
- - 1 teaspoon vanilla extract
- - 1 cup buttermilk
- - 1 tablespoon red food coloring
- #### **For the Cream Cheese Filling**
- - 8 oz cream cheese softened
- - ½ cup unsalted butter softened
- - 2 cups powdered sugar
- - 1 teaspoon vanilla extract
Instructions
- #### **Step 1: Make the Red Velvet Cookie Batter**
- Preheat oven to **350°F (175°C)** and line a **baking sheet with parchment paper**.
- In a bowl, whisk together **flour, cocoa powder, baking soda, and salt**.
- In a separate bowl, beat **butter and sugar** until fluffy. Add **egg, vanilla, and red food coloring**, mixing well. Alternate adding **buttermilk and dry ingredients**, stirring until just combined.
- #### **Step 2: Bake the Cookies**
- Using a **cookie scoop or spoon**, drop **tablespoon-sized rounds** onto the baking sheet, spacing them 2 inches apart.
- Bake for **10-12 minutes**, or until cookies spring back when lightly touched. Let cool on a **wire rack**.
- #### **Step 3: Make the Cream Cheese Filling**
- Beat **cream cheese and butter** until smooth. Add **powdered sugar and vanilla**, mixing until light and fluffy.
- #### **Step 4: Assemble the Whoopie Pies**
- Spread or pipe **cream cheese filling** onto the flat side of half the cookies. Top with the remaining cookies to create sandwiches.
- #### **Step 5: Serve & Enjoy**
- Enjoy immediately or chill for **30 minutes** for a firmer filling.
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