1-First Step: Prepare Dry Ingredients Sift together 2 cups flour, 1/2 cup cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl. Whisk well to remove lumps. This ensures even distribution for consistent soft red velvet whoopie pies. For gluten-free, use the swap mentioned earlier.

2-Second Step: Cream Butter and Sugar In a large bowl, beat 1/2 cup softened butter and 1 cup sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Add 1 egg and 2 teaspoons vanilla extract, beating until combined. Scrape down sides for full incorporation. Vegan adaptation: Use flax egg here.

3-Third Step: Mix Wet Ingredients and Color Alternate adding dry mixture and 1 1/2 cups buttermilk to the butter mixture, starting and ending with dry. Mix on low speed just until blended. Stir in 1 ounce red food coloring until the batter turns deep red. Avoid overmixing to keep texture tender. Low-calorie tip: Use low-fat buttermilk.

4-Fourth Step: Scoop and Bake Drop batter by 2-tablespoon scoops onto prepared sheets, spacing 2 inches apart. They spread, so give room. Bake 10-12 minutes until tops spring back. Cool on sheets 5 minutes, then transfer to racks. Repeat for all batter. Yields soft, pillowy cakes perfect for whoopie pies recipe.

5-Fifth Step: Make Cream Cheese Frosting Beat 8 ounces softened cream cheese and 1/2 cup butter until smooth, about 2 minutes. Gradually add 3 cups powdered sugar and 1 teaspoon vanilla, beating until fluffy. For low-calorie, use light cream cheese. Taste and adjust sweetness. This whoopie pie filling holds up well without being runny.

6-Sixth Step: Assemble the Pies Pair cooled cakes by size. Spread or pipe 2-3 tablespoons frosting on flat sides of half the cakes. Top with remaining cakes, pressing gently. Roll edges in sprinkles if desired. Chill 30 minutes to set. Store as noted below. These easy red velvet whoopie pies impress at any gathering.