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 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

Description

🍰 Create stunning red velvet whoopie pies with soft, cake-like cookies and tangy cream cheese filling that combine the best of Southern baking with New England tradition
🎨 Master these eye-catching treats with their signature red color and sweet-tart flavor balance, perfect for parties, bake sales, or special occasions

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

Instructions

1-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.

2-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.

3-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.

4-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.

5-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.

6-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.

Notes

🍰 Room temperature ingredients mix better – let butter, cream cheese, and eggs sit out for 30 minutes before starting for smoother batter and filling
🎨 Don’t skip the cocoa powder – it’s essential for authentic red velvet flavor, even though it doesn’t make the cookies taste strongly of chocolate
🧁 Chill the assembled whoopie pies – this helps the filling set and makes them easier to handle without the filling oozing out

Prep Time: 25 minutes
Chilling time: 30 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 whoopie pie
Calories: 280
Sugar: 22g
Sodium: 220mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg

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