Red Velvet Whoopie Pies
Sink your teeth into the ultimate indulgence with these Red Velvet Whoopie Pies! Combining the rich, velvety flavor of classic red velvet cake with the pillowy texture of cookies, these handheld treats are sandwiched with a luscious cream cheese filling that’s irresistibly smooth and tangy. Perfectly balanced with cocoa and a hint of vanilla, these vibrant red desserts are as eye-catching as they are delicious. With an easy step-by-step method and just 30 minutes of prep time, this recipe is ideal for everything from festive occasions to casual cravings. Serve them chilled or at room temperature for a decadent sweet treat that will delight both kids and adults alike!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 1 piece large egg
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
- 1 cup buttermilk
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened (for filling)
- 2.5 cups powdered sugar
- 1 teaspoon vanilla extract (for filling)
Instructions
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside.
In a medium-sized mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, and red food coloring to the butter mixture. Mix well until fully combined and the color is evenly distributed.
On low speed, alternate adding the dry ingredients and the buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Scoop 1 ½-tablespoon-sized mounds of batter onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the tops spring back when lightly touched. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
To make the filling, beat the cream cheese and softened butter in a large bowl until smooth and creamy. Add the powdered sugar and vanilla extract, mixing on low until fully incorporated. Increase to medium-high speed and beat for 2-3 minutes until fluffy.
To assemble the whoopie pies, spread about 1 ½ tablespoons of the cream cheese filling onto the flat side of one cookie. Top with another cookie, flat side down, to create a sandwich. Repeat with the remaining cookies and filling.
Refrigerate the assembled whoopie pies for 30 minutes to allow the filling to set. Serve chilled or at room temperature.
Store any leftover whoopie pies in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 203 mg | 9% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 38.7 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 77 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
