Go Back
Print Pin

Red Velvet Whoopie Pies Recipe

If you’re craving a fun and flavorful dessert that blends the richness of red velvet with the softness of a cake-like treat, red velvet whoopie pies are the perfect choice. These classic whoopie pies have the familiar velvety texture and vibrant color of red velvet cake, combined with a fluffy and creamy filling. They’re a treat that’s as visually stunning as it is delicious, making them perfect for special occasions, celebrations, or simply when you want to indulge in something sweet.

Equipment

  • Electric Mixer or Stand Mixer: For mixing the batter and the filling smoothly.
  • Mixing Bowls: To combine dry ingredients and wet ingredients separately.
  • Baking Sheet: For baking the whoopie pies.
  • Parchment Paper: To line the baking sheet and prevent sticking.
  • Piping Bag or Spoon: To pipe or scoop the filling into the whoopie pies.
  • Cooling Rack: To cool the pies before assembling.
  • Measuring Cups and Spoons: To ensure accurate ingredient amounts.
  • Ingredients:

Ingredients

  • For the red velvet whoopie pies:
  • 2 ½ cups 310g all-purpose flour
  • 1 ½ tbsp cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup 240g vegetable oil
  • 1 cup 200g granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp red food coloring
  • 1 tsp white vinegar
  • 1 cup 240ml buttermilk
  • For the cream cheese filling:
  • 8 oz 225g cream cheese, softened
  • 1 cup 230g unsalted butter, softened
  • 4 cups 480g powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  • Preheat the Oven and Prepare Baking Sheets:
  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • Mix the Dry Ingredients:
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  • Prepare the Wet Ingredients:
  • In a separate large bowl, beat the vegetable oil and granulated sugar together using an electric mixer until the mixture is smooth and creamy.
  • Add the eggs, one at a time, beating well after each addition.
  • Stir in the vanilla extract and red food coloring. The red food coloring will give the pies that signature vibrant color.
  • Mix in the white vinegar, which helps activate the baking soda for a light, fluffy texture.
  • Combine Wet and Dry Ingredients:
  • Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix the batter.
  • Scoop the Batter:
  • Using a spoon or a cookie scoop, drop rounded tablespoonfuls of batter onto the prepared baking sheets. Space each scoop about 2 inches apart to allow for spreading.
  • Bake the Pies:
  • Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of the pies comes out clean. The pies should be slightly firm on the outside but soft in the middle.
  • Remove from the oven and let them cool on the baking sheets for a few minutes before transferring them to a cooling rack to cool completely.
  • Make the Cream Cheese Filling:
  • While the pies cool, make the cream cheese filling. In a large bowl, beat the softened cream cheese and butter together until light and fluffy.
  • Gradually add the powdered sugar, one cup at a time, mixing until smooth and creamy.
  • Stir in the vanilla extract and a pinch of salt for flavor balance.
  • Assemble the Whoopie Pies:
  • Once the pies have cooled completely, spread or pipe a generous amount of cream cheese filling onto the flat side of one pie.
  • Top with another pie, pressing gently to sandwich the filling in the middle. Repeat with the remaining pies.
  • Serve and Enjoy:
  • Serve immediately, or store the whoopie pies in an airtight container in the fridge for up to 3 days.