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.
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.