Decadent Red Velvet Whoopie Pies with Cream Cheese Filling

Introduction

Classic Red Velvet Whoopie Pies are a crowd-pleasing treat that hits the sweet spot between cake-like cookies and a tangy cream cheese center. Imagine soft, pillowy cookies meeting a luscious, creamy filling in every bite. They’re festive, nostalgic, and surprisingly quick to make, which makes them perfect for busy weekends or bake sales. In this guide from Bethany, you’ll discover a friendly, beginner-friendly method to craft Red Velvet Whoopie Pies with step-by-step instructions, practical notes, and easy substitutions.

Why You’ll Love These Red Velvet Whoopie Pies

• The cookies stay soft and moist with a tender bite, making every bite irresistible.
• The cream cheese filling is rich, tangy, and luxuriously creamy.
• A balanced duo of chocolate and vanilla flavors sings through the batter and filling.
• Simple to prepare, yet the finished pies look impressive on a platter.
• They’re ideal for holidays or any special occasion, plus perfectly portable.
• Each sandwich is individually portioned for easy sharing or gifting.

Ingredients

Wet ingredients for the cookies:

• 1 cup (200 g) packed light brown sugar
• 1/2 cup (113 g) unsalted butter, softened
• 1 large egg, room temperature
• 2 teaspoons pure vanilla extract
• 2/3 cup (160 ml) buttermilk, room temperature
• Gel red food coloring (as needed for a deep red)

Dry ingredients for the cookies:

• 2 cups (250 g) all-purpose flour, spooned and leveled
• 3 tablespoons (15 g) unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Cream cheese filling:

• 6 ounces (170 g) full-fat brick cream cheese, softened
• 1/4 cup (56 g) unsalted butter, softened
• 1 1/2 cups (180 g) confectioners’ sugar, sifted
• 1/2 teaspoon pure vanilla extract

Notes & Substitutions

• Brown sugar adds moisture and a deeper flavor; you can swap 1/4 cup with white sugar if needed.
• Natural cocoa powder gives a richer chocolate note than Dutch process in this recipe.
• Keep butter and cream cheese at room temperature for smooth filling and even mixing.
• For a buttermilk substitute, stir 2/3 cup milk with 1 teaspoon lemon juice or white vinegar; rest 5 minutes before using.
• Gel coloring yields vibrant red; if you must use liquid coloring, use more drops but keep the batter thick enough to hold shape.

How to Make Red Velvet Whoopie Pies (Step-by-Step Instructions)

• Step 1: Prepare Baking Environment. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats for best nonstick results. Set aside.
• Step 2: Whisk Dry Ingredients. In a bowl, whisk flour, cocoa powder, baking soda, and salt until evenly combined.
• Step 3: Cream Wet Ingredients. In a large bowl, beat butter on medium-high speed until smooth, then add brown sugar and beat until fluffy.
• Step 4: Incorporate Egg and Liquids. Beat in the egg on high until fully combined, then add vanilla and buttermilk. The mixture may look a touch curdled at first—that’s normal.
• Step 5: Combine and Color. On low speed, gradually mix the dry ingredients into the wet. Add enough red gel coloring to achieve a deep red hue, then scoop mounds of batter about 1.5 tablespoons each onto the prepared sheets, keeping about 3 inches apart.
• Step 6: Bake the Cookies. Bake 10–12 minutes, or until centers appear set. Cool completely on wire racks before filling.
• Step 7: Prepare Cream Cheese Filling. In a large bowl, beat cream cheese and butter on high until smooth.
• Step 8: Add Sugar and Vanilla. Beat in confectioners’ sugar and vanilla until creamy and fully combined.
• Step 9: Assemble Whoopie Pies. Pair cookies by size, spread filling onto the flat side of one cookie, and sandwich with the other. A small offset spatula helps for neat edges.
• Step 10: Optional Garnish. Lightly dust with confectioners’ sugar if desired.
• Step 11: Storage. Cover and refrigerate leftovers for up to 1 week.

Pro Tips for Perfect Red Velvet Whoopie Pies

• Room Temperature Ingredients. Warmer butter and cream cheese blend more smoothly, producing a silkier filling and tender cookies.
• Measuring Flour Correctly. Use the spoon-and-sweep method to avoid dense batter.
• Don’t Overmix Batter. Overworking can develop gluten and yield tougher cookies.
• Gel Food Coloring. Gel options give intense color without thinning the batter.
• Silicone Baking Mats. Mats reduce sticking and promote even browning.
• Cool Completely. Allow cookies to come to room temp before filling for stable assembly.
• Adjusting Filling Consistency. If filling is too thick, beat in a splash of milk; if too loose, add extra sugar a tablespoon at a time.

Serving, Storage, & Variations

Serving Suggestions

• Dust lightly with confectioners’ sugar for a delicate finish.
• Pair with a glass of milk, coffee, or hot chocolate for a comforting balance.

Storage Instructions

• Refrigerate, covered, for up to 1 week.
• Freeze baked Red Velvet Whoopie Pies, individually wrapped, up to 3 months.
• Unbaked batter can chill up to 3 days; bake straight from the fridge for best results.

Flavor Variations

• Add mint extract to the cream cheese filling for a festive twist.
• Change up the color for different occasions—green for St. Patrick’s Day, pink for spring events.
• If cream cheese isn’t preferred, try a vanilla buttercream filling for a lighter finish.

Nutritional Information

A general note: values will vary by size and exact ingredients. Expect a classic serving to be rich in calories and fat, with substantial sugar from the filling.

Frequently Asked Questions (FAQ)

Conclusion

Red Velvet Whoopie Pies bring the best of two desserts into one charming bite. The soft, cake-like cookies paired with a tangy, creamy center create a treat that’s both comforting and visually festive. They’re friendly for beginners and quick to whip up, making them a reliable go-to for busy parents and aspiring bakers alike. Try this recipe, share your results, and tell Bethany how your batch turned out. Your comments, ratings, and experiences help others on their baking journey.

Decadent Red Velvet Whoopie Pies with Cream Cheese Filling

These decadent Red Velvet Whoopie Pies feature soft, cake-like red velvet cookies paired with a rich and creamy homemade cream cheese filling. Perfect for a festive treat, they offer a delightful balance of tang and sweetness.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 12 minutes mins

Chilling Time 1 hour hr 23 minutes mins

Total Time 2 hours hrs

Servings 12 whoopie pies

Calories 400 kcal

Equipment

• Oven
• Baking sheets
• Parchment paper
• Silicone Baking Mats
• Large Bowls
• Handheld Mixer
• Stand mixer
• Paddle Attachment
• Whisk attachment
• Measuring cups
• Measuring spoons
• Small offset spatula

Ingredients

  

Whoopie Pies

• 2 cups (250g) all-purpose flour
• 3 Tablespoons (15g) unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter softened to room temperature
• 1 cup (200g) packed light brown sugar
• 1 large egg room temperature
• 2/3 cup (160ml) buttermilk room temperature
• 2 teaspoons pure vanilla extract
• gel red food coloring

Cream Cheese Filling

• 6 ounces (170g) full-fat brick cream cheese softened to room temperature
• 1/4 cup (4 Tbsp; 56g) unsalted butter softened to room temperature
• 1 and 1/2 cups (180g) confectioners’ sugar sifted (plus more for topping)
• 1/2 teaspoon pure vanilla extract

Instructions

 

Whoopie Pies

• Preheat oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone mats.
• Whisk together flour, cocoa powder, baking soda, and salt in one bowl, then beat softened butter and brown sugar until fluffy in a separate large bowl. Add egg, vanilla, and buttermilk, mixing until combined; the mixture may look curdled.
• Slowly mix the dry ingredients into the wet mixture on low speed until just combined, then add gel red food coloring to achieve a deep red color. Spoon or scoop 1.5 Tablespoon mounds of batter onto prepared baking sheets, spacing them about 3 inches apart.
• Bake cookies for 10-12 minutes until centers are set, then allow them to cool completely before assembling.

Cream Cheese Filling & Assembly

• In a large bowl, beat softened cream cheese until smooth, then beat in softened butter until combined. Add sifted confectioners’ sugar and vanilla extract, beating until creamy and combined.
• Pair cooled cookies by size, spread cream cheese filling onto the flat side of one cookie, and sandwich with another. Optionally, sprinkle confectioners’ sugar on top before serving. Store any leftover whoopie pies in the refrigerator for up to 1 week.

Notes

Using parchment paper or silicone baking mats is highly recommended for best nonstick results. Don’t worry if the wet mixture looks curdled after adding buttermilk and vanilla, it’s normal. Ensure cookies are completely cool before filling. Leftover whoopie pies should be covered and stored in the refrigerator for up to 1 week.