Red Velvet Whoopie Pies

Prep Time 20 minutes
Cook Time 10 minutes
Cool Time 15 minutes
Total Time 45 minutes
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Red Velvet Whoopie Pies are not just a treat for your taste buds but a feast for your eyes, perfect for any celebration. These fluffy whoopie pies feature a soft, cake-style red velvet cookie sandwiched around a tangy cream cheese filling that melts in your mouth!

Why You’ll Love This Recipe

If you’re anything like me, you adore the classic combination of rich, red velvet cake and luscious cream cheese frosting. Red Velvet Whoopie Pies are a delightful twist on this beloved dessert, and I’m thrilled to share my recipe with you. Here’s why I know you will enjoy them too:

  • Incredible Flavor: Rich cocoa powder and tangy buttermilk combine to deliver the quintessential red velvet taste that will leave your taste buds singing.
  • Soft & Moist: These red velvet whoopie pies boast a moist, tender crumb with a soft and fluffy cream cheese filling. They truly melt in your mouth, making each bite delightful!
  • Perfect for Holidays: Roll the edges in colorful sprinkles for different holidays. Blue for July 4th, pink for Valentine’s Day or green for Christmas!
  • Quick: These cute little sandwich cookies are ready in about 45 minutes, including cooling time!

Love making whoopie pies? Me too! Try my pumpkin whoopie pies with a maple cream cheese filling, soft carrot cake whoopie pies, or these easy Christmas whoopie pies!

What You Will Need

Red food coloring masks the cocoa powder’s brown color to give these red velvet whoopie pies their signature deep red color. Scroll down to the recipe card for exact amounts.

For the Red Velvet Whoopie Pies

  • Flour: I always use all-purpose flour, avoid cake flour because it will make the whoopie pies crumbly.
  • Unsweetened Cocoa Powder: Dutch or natural cocoa powder will both work!
  • Baking Soda: Push it through a sieve if it has any lumps.
  • Salt
  • Butter: Skip the salt in the rest of the whoopie pie recipe if you use salted butter.
  • Brown Sugar: Feel free to use light brown or dark brown sugar.
  • Egg
  • Vanilla Extract: You can also use almond extract, but they will no longer taste like traditional red velvet.
  • Buttermilk: I highly recommend using real buttermilk for the best flavor, but you can make your own by whisking 1/2 tablespoon white vinegar into 1/2 cup whole milk.
  • Red Food Coloring: I prefer liquid food coloring, because it dissolves more easily than pastes and powders, or gel food coloring for the most concentrated color.

For the Cream Cheese Filling

  • Powdered Sugar: This is also called “confectioners’ sugar”. Don’t use granulated sugar because it’ll make the filling grainy.
  • Unsalted Butter
  • Cream Cheese: Full-fat cream cheese whips into a creamier, fluffier texture.
  • Vanilla Extract: You can leave it out, but it helps round out the flavors.
  • Salt: I always add a pinch of salt to my frostings to balance the sweet!
Grabbing a soft red velvet whoopie pie with a sweet and tangy creamy cheese filling in the center.

How to Make This Red Velvet Whoopie Pies Recipe

This whoopie pie recipe is so simple with just 3 main steps: making the cookies and a batch of cream cheese buttercream, then sandwiching them together. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step by step video!

  • Mix the Dry Ingredients: Combine the dry ingredients (except brown sugar) in a bowl. Mix well and set it aside.
  • Beat the Butter: Add the butter and brown sugar to a large bowl. Beat them until light and fluffy. Mix in the egg and vanilla extract.
  • Combine: Add the dry ingredients and buttermilk into the egg mixture. Stir in the food coloring until everything’s good and red.
  • Scoop and Bake: Scoop batter onto the baking sheets with parchment paper, leaving 1″ space between for spreading. Bake in oven, until the tops are set. Remove them from the oven and let them cool completely before frosting.
  • Make the Filling: Beat the butter in a large bowl. Add the cream cheese. Gradually add the powdered sugar and vanilla extract. Beating to combine until smooth and fluffy.
  • Sandwich Together: Pipe the filling onto half of the cookies. Place the remaining cookies on top to create the whoopie pies. Enjoy!

Chef’s Tips and Variations

  • Make Hearts: Once you make the scoops, flatten them out gently and use a toothpick to create a dent towards the center of each one to create a heart shape. Bake as usual.
  • Grease the Scoop: Spray your cookie scoop with cooking spray or non-stick spray to keep the batter from sticking.
  • Add More Chocolate: I like to roll the edges of the Whoopie Pies filling in mini chocolate chips or you can use this chocolate buttercream frosting for the filling!
  • Make them Festive: You can use different food colorings for different occasions: red and green for Christmas, pink and green for Easter Day, or orange and yellow for Thanksgiving. You can also roll the edges in different colored, festive sprinkles!
A bite taken out of a soft red velvet whoopie pie with cream cheese filling.

How to Store Whoopie Pies

I love making these red velvet whoopie pies for parties as you can easily make them a day or two ahead. Don’t overcrowd the containers you’ll place them in because the filling will squeeze out!

  • Fridge: Store them in an airtight container for up to 7 days. Set them on the counter to let them come down to room temperature before digging in.
  • Freeze: Wrap each individual whoopie pies with plastic wrap and then place in a freezer friendly storage bag. Freeze for up to 3 months. Thaw at room temperature, for about 1 hour, before serving.
Landscape photo of red velvet whoopie pies.
4.8 from 4 votes
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Yield: 16 whoopie pies

Red Velvet Whoopie Pies

Red Velvet Whoopie Pies with a cake-style red velvet cookie sandwiched around a fluffy & tangy cream cheese filling that melts in your mouth! Perfect for parties or holidays, you can easily dress them up with festive sprinkles or different food colorings!
Prep Time20 minutes
Cook Time10 minutes
Cool Time15 minutes
Total Time45 minutes

Ingredients

For the Whoopie Pies:

  • 2 cups all-purpose flour
  • 2 tablespoon unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup butter, softened
  • 1 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • ½ cup buttermilk
  • 2 tablespoons red food coloring

For the Filling:

  • 3 cups powdered sugar
  • ½ cup (1 stick) unsalted butter, softened
  • 1 (8 oz) block cream cheese, softened
  • 1 teaspoon vanilla

Instructions 

Red Velvet Whoopie Pies:

  • Preheat oven to 375°F. Line baking sheets with parchment, or silicone baking mats, and set aside. In medium bowl, whisk to combine the flour, cocoa powder, baking soda, and salt. Set aside.
  • In large mixing bowl with a hand mixer, beat the butter on medium to high speed for 30 seconds. Beat in the brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until batter is just combined. Stir in food coloring.
  • Use a medium cookie scoop (about 2 tablespoons of dough) and place batter in 2-inch diameter rounds onto prepared baking sheets, leaving about an inch in between for spreading.
  • Bake 9 to 11 minutes, or until the tops are set. Cool completely on a cooling rack before filling.

Cream Cheese Filling:

  • In a bowl with a hand mixer, beat the butter until smooth with no visible lumps. Add the cream cheese and beat until well combined. Add the powdered sugar and vanilla and beat until smooth and fluffy. Be careful not to over beat the filling!
  • Pipe filling onto half of the whoopie pies and then sandwich together with the unfilled halves. Enjoy!

Video

Notes

Storage: Store them in an airtight container for up to 7 days. Set them on the counter to let them come down to room temperature before digging in.
Freeze: Wrap each individual whoopie pies with plastic wrap and then place in a freezer friendly storage bag. Freeze for up to 3 months. Thaw at room temperature, for about 1 hour, before serving.
Buttermilk: I highly recommend using real buttermilk for the best flavor, but you can make your own by whisking 1/2 tablespoon white vinegar into 1/2 cup whole milk.
Make Hearts: Once you make the scoops, flatten them out gently and use a toothpick to create a dent towards the center of each one to create a heart shape. Bake as usual.
Grease the Scoop: Spray your cookie scoop with cooking spray or non-stick spray to keep the batter from sticking.
Add More Chocolate: I like to roll the edges of the Whoopie Pies filling in mini chocolate chips or you can use this chocolate buttercream frosting for the filling!
Make them Festive:You can use different food colorings for different occasions: red and green for Christmas, pink and green for Easter Day, or orange and yellow for Thanksgiving. You can also roll the edges in different colored, festive sprinkles!

Nutrition

Serving: 1 whoopie pie, Calories: 362kcal, Carbohydrates: 49g, Protein: 3g, Fat: 17g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 58mg, Sodium: 179mg, Potassium: 82mg, Fiber: 1g, Sugar: 36g, Vitamin A: 582IU, Calcium: 42mg, Iron: 1mg

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Jessica
For the past 15 years, Jorge & Jessica have loved getting to share their families' favorite recipes with all of you. They live in Florida with their 3 kids.