What are red velvet whoopie pies?

Red velvet whoopie pies are soft, cake-like cookies sandwiched with creamy filling, featuring the signature red color and mild cocoa flavor of red velvet cake. Each pie consists of two dome-shaped chocolate cookies tinted red with food coloring, filled with tangy cream cheese frosting. Originating from Amish country, whoopie pies gained popularity in the U.S., and the red velvet version adds a festive twist perfect for holidays like Valentine's Day or Christmas. They're moist, chewy, and about 3-4 inches wide, weighing around 2-3 ounces each. Unlike traditional cookies, they don't spread much during baking, creating the ideal pillow shape for filling. Bake at 375°F for 10-12 minutes for best results.

How do you make red velvet whoopie pies from scratch?

To make red velvet whoopie pies, start with the batter: cream ½ cup butter and 1 cup sugar, add 1 egg, 1 tsp vanilla, 1 cup buttermilk, 2 tbsp red food coloring, and 2 tbsp cocoa powder. Mix in dry ingredients: 2¼ cups flour, 1 tsp baking powder, ½ tsp salt, ½ tsp baking soda. Scoop 2-tbsp mounds onto parchment-lined sheets, bake at 375°F for 10-12 minutes until springy. For filling, beat 8 oz cream cheese, ½ cup butter, 2 tsp vanilla, and 3-4 cups powdered sugar until fluffy. Cool cookies completely, then sandwich 2-3 tbsp filling between pairs. Yields 12-18 pies. Pipe filling for neat edges, and chill assembled pies for 30 minutes to set.

What ingredients are in red velvet whoopie pies?

Key ingredients for red velvet whoopie pies include ½ cup unsalted butter, 1 cup granulated sugar, 1 large egg, 1 cup buttermilk, 2 tbsp unsweetened cocoa powder, 2 tbsp red gel food coloring, 1 tsp vanilla extract, 2¼ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt for the cookies. The classic cream cheese filling uses 8 oz cream cheese, ½ cup softened butter, 2 tsp vanilla, and 3-4 cups powdered sugar. Optional add-ins: white vinegar for tenderness or chocolate chips in batter. These yield moist, tangy pies without artificial aftertaste—use high-quality cocoa for rich flavor. Total prep time: 30 minutes.

Can you make red velvet whoopie pies without food coloring?

Yes, skip food coloring for naturally hued "red velvet" whoopie pies—use more cocoa powder (up to 3 tbsp) or beet juice (¼ cup pureed beets in batter) for a reddish tint without artificial dyes. The flavor stays true with buttermilk tang and cocoa depth. Adjust batter liquid if using beets: reduce buttermilk by 2 tbsp. Bake as usual; the pies turn deep brown-reddish. This appeals to dye-avoiders or natural bakers. Test one batch—beets add earthiness but minimal taste. Store in airtight container up to 5 days refrigerated. Many prefer this version for kids' parties, maintaining the soft texture and cream cheese filling intact.

How do you store red velvet whoopie pies?

Store red velvet whoopie pies in an airtight container at room temperature for up to 2 days, or refrigerate for 5-7 days due to cream cheese filling. Layer with parchment paper to prevent sticking. For freezing, wrap individually in plastic wrap, then foil or freezer bags; they last 2-3 months. Thaw at room temp for 1 hour before serving—microwave 5-10 seconds if needed for softness. Avoid humid spots to keep crisp edges. Pro tip: dust with powdered sugar post-thaw for fresh look. If stacking for shipping, use rigid boxes. Proper storage preserves moisture and prevents frosting melt in warm weather.

Red Velvet Whoopie Pies Recipe: Irresistible Cream Filling

Name: Red Velvet Whoopie Pies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: American
Ingredients: – ½ cup unsalted butter – Creams with sugar for tender, fluffy cakes.; – 1 cup granulated sugar – Sweetens the batter evenly for balanced flavor.; – 1 large egg – Binds ingredients, adding richness and structure.; – 1 cup buttermilk – Provides tang and moisture, mimicking red velvet cake authenticity.; – 2 tbsp unsweetened cocoa powder – Delivers subtle chocolate depth without overpowering.; – 2 tbsp red gel food coloring – Creates the iconic vibrant red hue.; – 1 tsp vanilla extract – Enhances overall aroma and pairs with filling.; – 2¼ cups all-purpose flour – Forms the base for soft, cake-like cookies.; – 1 tsp baking powder – Helps the pies rise lightly.; – ½ tsp baking soda – Reacts with buttermilk for lift and tenderness.; – ½ tsp salt – Balances sweetness and sharpens flavors.; – 8 oz cream cheese – Core of the cream cheese filling, adding tang.; – ½ cup softened butter – Makes whoopie pie filling smooth and spreadable.; – 2 tsp vanilla – Boosts the frosting’s flavor profile.; – 3-4 cups powdered sugar – Thickens filling to hold pies together.

Ingredients

– ½ cup unsalted butter – Creams with sugar for tender, fluffy cakes.

– 1 cup granulated sugar – Sweetens the batter evenly for balanced flavor.

– 1 large egg – Binds ingredients, adding richness and structure.

– 1 cup buttermilk – Provides tang and moisture, mimicking red velvet cake authenticity.

– 2 tbsp unsweetened cocoa powder – Delivers subtle chocolate depth without overpowering.

– 2 tbsp red gel food coloring – Creates the iconic vibrant red hue.

– 1 tsp vanilla extract – Enhances overall aroma and pairs with filling.

– 2¼ cups all-purpose flour – Forms the base for soft, cake-like cookies.

– 1 tsp baking powder – Helps the pies rise lightly.

– ½ tsp baking soda – Reacts with buttermilk for lift and tenderness.

– ½ tsp salt – Balances sweetness and sharpens flavors.

– 8 oz cream cheese – Core of the cream cheese filling, adding tang.

– ½ cup softened butter – Makes whoopie pie filling smooth and spreadable.

– 2 tsp vanilla – Boosts the frosting’s flavor profile.

– 3-4 cups powdered sugar – Thickens filling to hold pies together.

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Instructions

1-First Step: Prepare the batter base. Beat ½ cup unsalted butter and 1 cup granulated sugar until light, about 2 minutes. Add 1 large egg and 1 tsp vanilla extract, mix well. Stir in 1 cup buttermilk, 2 tbsp red gel food coloring, and 2 tbsp unsweetened cocoa powder. This creates the signature color and tang. For vegan, use flax egg here.

2-Second Step: Combine dry ingredients. Whisk 2¼ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Gradually fold into wet mixture until smooth, no lumps. Batter should be thick but scoopable. Gluten-free flour works seamlessly; avoid overmixing for tenderness.

3-Third Step: Scoop and bake cookies. Line sheets with parchment. Drop 2-tbsp mounds, 2 inches apart. Bake 10-12 minutes until springy and edges firm. They won’t spread much, forming domes. Cool on racks 5 minutes, then fully. Makes 24-36 halves. Low-calorie tip: smaller scoops reduce portions.

4-Fourth Step: Make the cream cheese filling. Beat 8 oz cream cheese and ½ cup softened butter until fluffy. Add 2 tsp vanilla and 3-4 cups powdered sugar gradually, until stiff peaks. Taste and adjust sweetness. For lighter version, use low-fat options. Pipe for neatness.

5-Fifth Step: Assemble the pies. Match cookie pairs by size. Spread or pipe 2-3 tbsp filling on flat sides. Press together gently. Chill 30 minutes to set. Dust with powdered sugar if desired.

6-Final Step: Serve and enjoy. Perfect with milk or tea. Store as noted below. These red velvet whoopie pies with cream cheese filling shine at parties. Pro tip: check out this tested red velvet whoopie pies version for more ideas.

Notes

🎂 Ensure all ingredients are room temperature for smoother batter and fluffier texture in the whoopie pies.
❤️ Use gel food coloring for more vibrant red without altering the consistency of the batter.
❄️ Refrigerate filled whoopie pies if not serving right away to keep the cream filling firm and prevent sogginess.

Author: Brandi Oshea
Prep Time: 20 minutes
Cool: 10 minutes
Cook Time: 12 minutes
Category: Desserts
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 whoopie pie
Calories: 300 calories
Sugar: 25g
Sodium: 250mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg