From the Cook

1/5

Red Velvet Whoopie Pies

Flavor the Moments Verified

Flavorthemoments.com

Ingredients

Warning0 allergens identified

Red Velvet Whoopie Pies

2 cups all purpose flour

3 tablespoons unsweetened cocoa powder

½ tsp baking soda

¼ tsp salt omit if using salted butter

1 stick unsalted buttersoftened

1 cup granulated sugar

1 eggroom temperature

½ cup buttermilkroom temperature

1 tsp pure vanilla extract

½ tbsp red gel paste

Cream Cheese Frosting

8 ounces cream cheesesoftened; will take 1-2 hours to soften at room temperature

6 tablespoons unsalted buttersoftened

3 cups powdered sugaradd more as desired for a thicker, sweeter frosting

2 tablespoons milkomit if you're piping the frosting; see notes

1 tsp vanilla extract

⅛ tsp saltomit if using salted butter

Instructions

Visit Blog

Prepare the whoopie pies

Preheat the oven to 350 degrees. Line (2) rimmed baking sheets with parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.

Place the softened butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and add the egg, buttermilk, vanilla and red food coloring, beating on low until combined.

Add the flour mixture and beat on low speed until just incorporated, scraping down the sides of the bowl as necessary.

Using a 1 1/2" cookie scoop, scoop out about 1 tablespoon of the dough and place on the prepared pans about 2-3" apart and smooth the tops of the dough as needed. Bake on the middle rack of the oven for 10-12 minutes until set, then remove from heat.

Cool on a wire rack for 10 minutes, then remove the cookies from the pan and cool completely on the wire rack.

Prepare the cream cheese frosting

Place the softened cream cheese and butter in a medium bowl and beat on medium high speed until smooth, about 2 minutes.

Add the powdered sugar, milk (if using), vanilla, and pinch of salt, and beat on low until the powdered sugar is incorporated. Beat on medium high speed until fluffy, about 2 minutes.

Assemble the whoopie pie

Spread or pipe the frosting onto half of the whoopie pies. Top each frosted whoopie pie with the other half. To keep the filling from oozing out when bitten into, chill the pies for 15-20 minutes before serving. Enjoy!

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Room Temperature Ingredients 🌡️
Bring eggs, buttermilk, and both butters to room temperature before mixing to ensure proper emulsification and create lighter, fluffier cake cookies with better texture.
Cream Cheese Filling Consistency 🧈
Soften cream cheese and butter separately, then beat until fluffy before combining to avoid overworking the filling, which keeps it light and prevents a dense, heavy texture between the cookies.
Red Color Intensity 🔴
Use red gel paste instead of liquid food coloring to maintain the batter's consistency while achieving a vibrant, deep red velvet color without thinning the dough.
Buttermilk Substitution Hack 🥛
If you don't have buttermilk, mix regular milk with a tablespoon of lemon juice or white vinegar and let it sit for 5 minutes to activate the acidic properties that react with baking soda for proper rise.
Cookie Cooling & Assembly Timing ⏱️
Cool the cake cookies completely on a wire rack before filling to prevent the cream cheese frosting from melting, ensuring clean sandwich assembly and better structural integrity.