Red Velvet Whoopie Pies Recipe with Cream Cheese Filling

Name: Red Velvet Whoopie Pies
Prep time: 55 min
Cook time: 12 min
Total time: 1 h 7 min
Cuisine: American
Ingredients: – ½ cup butter for tender, fluffy cookie base; – 1 cup sugar for sweetness and spreading; – 1 egg for structure and richness; – 1 tsp vanilla for aromatic flavor; – 1 cup buttermilk for tanginess and moisture; – 2 tbsp red food coloring for vibrant red color; – 2 tbsp cocoa for subtle chocolate undertones; – 2 cups flour for structure; – 1 tsp baking soda for rise and lightness; – 1 tsp salt for balancing flavors; – 8 oz cream cheese for creamy tang filling; – ½ cup butter for filling smoothness; – 2 tsp vanilla for filling depth; – 4 cups powdered sugar for sweetening and thickening filling

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Why You’ll Love This Red Velvet Whoopie Pies

Red velvet whoopie pies bring a fun twist to classic desserts with their soft, cake-like cookies and rich cream cheese filling. These treats stand out for home cooks looking for a whoopie pies recipe that delivers big on flavor without complicated steps. Busy parents and baking enthusiasts appreciate how they fit into any schedule while satisfying sweet cravings.

Ease of preparation: This red velvet whoopie pies recipe comes together in about 45 minutes of active time. Just mix the batter, scoop, bake, and fill. No fancy equipment needed, making it perfect for students or working professionals who want quick homemade red velvet whoopie pies.
Health benefits: A hint of cocoa powder adds antioxidants, as noted in this cocoa powder nutrition guide. Buttermilk provides tang and calcium, keeping each pie around 300-400 calories. Diet-conscious individuals enjoy the balance without excess sugar overload.

Versatility: Adapt this red velvet dessert for various needs, from gluten-free flour swaps to vegan options. Travelers and newlyweds find them portable for picnics or gatherings, while seniors love the soft texture.
Distinctive flavor: The vibrant red hue from food coloring pairs with subtle chocolate notes and tangy cream cheese filling. Unlike denser whoopie pie cookies, these offer a velvety, pillowy bite that food enthusiasts crave.

Hi, I’m Isabella Hayes from recipesisabella.com, where I share simple recipes to spark joy in your kitchen. These pies create memorable moments around the table for all ages.

Jump To

1. Why You’ll Love This Red Velvet Whoopie Pies
2. Essential Ingredients for Red Velvet Whoopie Pies
3. How to Prepare the Perfect Red Velvet Whoopie Pies: Step-by-Step Guide
4. Dietary Substitutions to Customize Your Red Velvet Whoopie Pies
5. Mastering Red Velvet Whoopie Pies: Advanced Tips and Variations

6. How to Store Red Velvet Whoopie Pies: Best Practices
7. FAQs: Frequently Asked Questions About Red Velvet Whoopie Pies
8. Red Velvet Whoopie Pies

Essential Ingredients for Red Velvet Whoopie Pies

Gathering the right ingredients ensures your homemade red velvet whoopie pies turn out perfect every time. This list covers everything for the soft red velvet whoopie pies cream cheese frosting that makes them irresistible. Each item plays a key role in texture and taste.

Main Ingredients:

½ cup butter – Creamed with sugar for a tender, fluffy cookie base in this easy red velvet whoopie pies recipe.
1 cup sugar – Provides sweetness and helps the cookies spread just right during baking.
1 egg – Adds structure and richness to the red velvet cake-like batter.

1 tsp vanilla – Infuses aromatic flavor throughout the whoopie pie cookies.
1 cup buttermilk – Brings tanginess and moisture for that signature red velvet dessert tenderness.
2 tbsp red food coloring – Creates the iconic vibrant red color without overpowering the taste.

2 tbsp cocoa – Delivers subtle chocolate undertones central to red velvet whoopie pies.
2 cups flour – Forms the structure for pillowy, cake-like cookies.
1 tsp baking soda – Acts as a leavener for perfect rise and lightness.

1 tsp salt – Balances flavors and enhances the overall profile.
8 oz cream cheese – The star of the cream cheese filling, offering creamy tang.
½ cup butter – For the filling, beaten to airy smoothness.

2 tsp vanilla – Boosts the filling’s depth.
4 cups powdered sugar – Sweetens and thickens the cream cheese filling to pipeable consistency.

Special Dietary Options:

Vegan: Swap butter for plant-based versions, use flax egg (1 tbsp flax + 3 tbsp water), and coconut yogurt for buttermilk. Opt for vegan cream cheese.
Gluten-free: Use 2 cups gluten-free 1:1 flour blend instead of all-purpose flour.

Low-calorie: Reduce sugar to ¾ cup, use light cream cheese, and Neufchâtel for filling to cut calories while keeping flavor.

How to Prepare the Perfect Red Velvet Whoopie Pies: Step-by-Step Guide

Preheat and Prep

First Step: Preheat your oven to 375°F and line baking sheets with parchment paper. This mise en place keeps things smooth for busy home cooks. Gather all ingredients to avoid pauses, ensuring even whoopie pie cookies.

Mix the Wet Ingredients

Second Step: In a large bowl, cream ½ cup softened butter with 1 cup sugar until light and fluffy, about 2-3 minutes. Beat in 1 egg, 1 tsp vanilla, 1 cup buttermilk, 2 tbsp red food coloring, and 2 tbsp cocoa powder. The red food coloring gives that classic red velvet whoopie pies look, while buttermilk adds moisture. For vegan adaptations, use plant-based substitutes here.

Incorporate Dry Ingredients

Third Step: In a separate bowl, whisk 2 cups flour, 1 tsp baking soda, and 1 tsp salt. Gradually mix dry into wet until just combined, avoiding overmixing for soft texture. Chill the batter for 30 minutes in the fridge; this pro tip from popular red velvet whoopie pies recipes prevents spreading too much. Gluten-free? Swap flour now.

Scoop and Bake

Fourth Step: Scoop tablespoon-sized mounds onto prepared sheets, spacing 2 inches apart as the batter spreads. Bake for 10-12 minutes until edges set but centers spring back. They should yield 24-36 cookies for 12-18 pies. Cool on sheets for 5 minutes, then transfer to racks. This timing keeps them pillowy, not cakey.

Make the Cream Cheese Filling

Fifth Step: Beat 8 oz softened cream cheese, ½ cup butter, 2 tsp vanilla, and 4 cups powdered sugar until fluffy, 3-4 minutes. For low-calorie, use light versions. Pipe or spread 2-3 tbsp filling on flat cookie bottoms, sandwiching with tops. Press gently.

Final Step

Final Step: Let assembled red velvet whoopie pies set for 30 minutes. Dust with powdered sugar for flair. Serve at room temp for best cream cheese filling texture. Total time: 1 hour including chilling and cooling. Perfect for parties; makes memorable treats for food enthusiasts.

Chilling the batter is key for even shapes in your homemade red velvet whoopie pies.

These steps make the recipe accessible for all skill levels, with built-in adaptations.

Dietary Substitutions to Customize Your Red Velvet Whoopie Pies

Protein and Main Component Alternatives

Though egg provides structure, replace with flax egg for vegan diets. For flour, the main component, gluten-free blends work seamlessly. Buttermilk can become almond milk with 1 tsp vinegar for dairy-free. These changes keep the soft red velvet whoopie pies cream cheese frosting intact, catering to diet-conscious readers.

Vegetable, Sauce, and Seasoning Modifications

No vegetables here, but natural beet juice swaps red food coloring for clean eating. Reduce cocoa to 1 tbsp for milder flavor or add for deeper red velvet cake notes. Vanilla extract alternatives include clear for pure white filling. Season with a pinch of cinnamon for warmth, ideal for holidays. Low-sugar powdered sugar substitutes like erythritol cut calories further.

Original	Substitution	Benefit
Red food coloring	Beet juice	Natural color
Buttermilk	Almond milk + vinegar	Dairy-free
Cream cheese	Vegan cream cheese	Plant-based

Mastering Red Velvet Whoopie Pies: Advanced Tips and Variations

Take your whoopie pies recipe to the next level with these pointers. Perfect for baking enthusiasts wanting flawless results.

Pro cooking techniques: Use a cookie scoop for uniform size. Test doneness by light touch; overbaking toughens. For extra soft red velvet whoopie pies, add ¼ cup oil to batter.

Flavor variations: Mix white chocolate chips into batter or try raspberry jam in filling. For a twist, pair with blueberry cream cheese crumb cake flavors.
Presentation tips: Roll edges in crushed pecans or drizzle chocolate. Serve on a tiered stand for parties.
Make-ahead options: Bake cookies ahead, freeze, and fill fresh. Great for busy parents.

Experiment with peanut butter frosting for nutty contrast on these whoopie pie cookies.

How to Store Red Velvet Whoopie Pies: Best Practices

Proper storage keeps your red velvet dessert fresh and tasty. Follow these guidelines for best results.

Refrigeration: Store in airtight container up to 1 week, layered with parchment. Let sit 15-20 minutes before eating as filling firms.

Freezing: Wrap individually in plastic and foil, bag for 2-3 months. Thaw in fridge overnight.
Reheating: Room temp or microwave 5-10 seconds. Avoid sogginess.
Meal prep considerations: Freeze unfilled cookies up to 2 months; fill after thawing for creaminess. Label dates.

If they dry, brush cookies with milk before filling.

FAQs: Frequently Asked Questions About Red Velvet Whoopie Pies

What is a red velvet whoopie pie?

A red velvet whoopie pie is a handheld dessert made from two soft, cake-like cookies sandwiching a creamy filling, typically cream cheese frosting. The “red velvet” part comes from the vibrant red color in the batter, achieved with food coloring and a hint of cocoa powder for subtle chocolate flavor, balanced by buttermilk for tanginess. Originating from Amish traditions but popularized in the U.S., these treats differ from cookies due to their pillowy texture and generous filling. They’re perfect for parties or snacks, offering about 300-400 calories each. Bake the cookies at 350°F for 10-12 minutes until set but springy, then cool before filling for best results. (92 words)

How do you make red velvet whoopie pies at home?

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. Mix in dry ingredients (2 cups flour, 1 tsp baking soda, 1 tsp salt). Scoop tablespoon-sized mounds onto parchment-lined sheets, bake at 375°F for 10-12 minutes. For filling, beat 8 oz cream cheese, ½ cup butter, 2 tsp vanilla, and 4 cups powdered sugar until fluffy. Sandwich cooled cookies with 2-3 tbsp filling. Yields 12-18 pies; store in airtight container. Pro tip: chill batter 30 minutes for even shapes. Total time: 45 minutes active. (118 words)

What’s the difference between red velvet whoopie pies and regular whoopie pies?

Regular whoopie pies use chocolate cake batter for rich, fudgy cookies often filled with marshmallow fluff or vanilla buttercream, giving a sweeter, denser profile. Red velvet whoopie pies feature a lighter, cocoa-tinged batter dyed red, with tangy buttermilk and cream cheese frosting for a balanced, velvety taste—less chocolatey, more cake-like. The red hue adds visual appeal, making them festive for holidays like Valentine’s or Christmas. Nutritionally, red velvet versions have similar calories (around 350 per pie) but slightly less fat if using low-fat cream cheese. Both bake similarly, but red velvet batter spreads more, so space cookies 2 inches apart. Swap fillings interchangeably for hybrids. (112 words)

How long do red velvet whoopie pies last and how should I store them?

Freshly made red velvet whoopie pies stay moist for 2-3 days at room temperature in an airtight container, layered with parchment to prevent sticking. For longer storage, refrigerate up to 1 week; the cream cheese filling firms up, so let them sit 15-20 minutes before eating. Avoid direct sunlight or humidity to prevent color fading. Freezing works best: wrap individually in plastic, then foil, and store in a freezer bag for 2-3 months. Thaw overnight in fridge or at room temp for 1 hour. Label with dates for freshness. If they dry out, brush cookies lightly with milk before filling. Always check for mold before consuming. (108 words)

Can you freeze red velvet whoopie pies?

Yes, red velvet whoopie pies freeze beautifully for up to 3 months, preserving their soft texture and flavor. Cool completely after assembling, then wrap each pie tightly in plastic wrap followed by aluminum foil or place in freezer-safe zip-top bags, squeezing out air to avoid freezer burn. For best results, freeze unfilled cookies separately (up to 2 months) and add frosting after thawing to keep it creamy. Thaw in the refrigerator overnight or at room temperature for 1-2 hours; microwave briefly (5-10 seconds) if needed, but avoid sogginess. They’re great for meal prep or holiday gifting—thaw only what you need. Post-thaw, they taste as fresh as day one. (104 words)

Red Velvet Whoopie Pies with Cream Cheese Filling