Decadent red velvet whoopie pies piped full of a delicious cream cheese frosting. Gorgeous deep red cookies that are the perfect treat for a party or gathering.
Classic whoopie pies are such a fun and delicious treat, but this red velvet version will have family and friends begging for the recipe! If you’ve ever had a red velvet cake, you know that it is ironically paired with fluffy cream cheese frosting.
Part of what makes these red velvet whoopie pies so unique is that they take the form of a whoopie pie, but they taste so similar to a delicious red velvet cake. They’re absolutely perfect for Valentine’s day or to share with a loved one any time of the year.
You can drizzle any extra frosting over the top of the whoopie pies and sprinkle with finely chopped pecans to take this fun dessert to a whole new level.
When mixing together the cream cheese and butter for the frosting, it’s important to beat it until it’s nice and fluffy. This gives the center of these gorgeous pies that airy, fluffy mouth feel that everyone knows and loves.
These red velvet whoopie pies would be the perfect treat for any birthday party or get-together. Kids and adults alike will love them. It’s hard not to!
To save time, you could start beating together the frosting while the cookies are baking. Then, once the sandwich cookies are baked and have had time to cool, you can just spread the filling onto the soft cookies.
In total, these red velvet whoopie pies only take about thirty minutes to prepare and ten minutes to bake! For how beautiful and decadent they are, that’s no time at all.
These red velvet whoopie pies are such a crowd pleaser and such an easy dessert to make.
How to Make Red Velvet Whoopie Pies:
Ingredients:
- 3/4 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tbls red food coloring
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 1/4 cup baking cocoa
- 1 tbls baking powder
- 1/2 tsp salt
- 1/4 cup melted chocolate chips
Cream Cheese Frosting Ingredients:
- 1 package (8 oz.) cream cheese, softened
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 1 tbls vanilla extract
Directions:
Start by preheating the oven to 350F. Set aside your prepared baking sheets or cookie sheets, lined with parchment paper.
In a large bowl (or your electric mixer bowl using the paddle attachment), cream butter and sugar together until fluffy at a medium speed.
Reduce to a low speed and then add in the room temperature sour cream, the cooled melted chocolate chips, and the the eggs one at a time.
Add in the food coloring, vinegar, and teaspoon vanilla.
In a medium bowl, combine the dry ingredients of flour, baking cocoa, baking powder, and the half teaspoon salt. Slowly incorporate the flour mixture with the wet ingredients 1/2 cup at a time until it is all mixed together.
Drop batter by the tablespoonful full onto a parchment paper lined large baking sheet, making sure to spoon batter about 2 inches apart from each other.
Bake for 10 minutes and allow to cool completely before attempting to move them from the baking sheet. You won’t need any kind of cooling wire rack.
While the sandwich cookies are cooling, make the creamy filling! Start whisking together the softened cream cheese, softened butter until fluffy. Slowly mix in the confectioners’ sugar and lastly the vanilla.
Spread or use a piping bag to pip the filling onto the flat side of half of the cookies, and cover with the remaining big puffy cookies to make a little sandwich. Drizzle any remaining filling you have over the tops of the whoopie pies (microwave to make it easier to drizzle if necessary).
Store in an airtight container or wrap in plastic wrap to keep the red velvet cookies soft and delicious!
Red Velvet Cookies Shortcuts:
To save time, you could use a boxed red velvet cake mix. Follow the instructions on the box and drop onto the baking sheet as instructed in the recipe below.
Another time-saving hack would be to substitute in packaged cream cheese frosting. Make sure you still beat it in a mixer to make sure it’s light and fluffy.
For a fun twist, try using marshmallow creme as your filling layer! Or, you can fill (and refreeze) with a small ice cream scoop of vanilla ice cream.
FAQ’S When Making Red Velvet Whoopie Pies
Q: Can I make whoopie pies a different color?
A: Yes! This recipe is for a red velvet flavor, so the red works great, but feel free to experiment! The cookies are a naturally dark brown color, so keep that in mind. You can substitute white chocolate chips to have fun with different colors, but that will adjust the flavor.
Q: I don’t have cream cheese, what other kinds of filling for whoopie pies?
A: In a pinch, try our powdered sugar frosting as a filling! It will be a sweeter filling, but thickens up as it sits and would also work great as a whoopie pie filling!
Q: How do I store these little red velvet cakes?
Keep them in an airtight container or ziploc bag. I like to keep mine in the fridge because I love the taste and texture of them when cold!
IF YOU LOVE THIS WHOOPIE PIES RECIPE, SPEND A FEW MINUTES CHECKING OUT THESE OTHER AMAZING CAKE AND DESSERT RECIPES YOU’LL ALSO LOVE:
- This Easiest Carrot Sheet Cake is perfect for sharing with a crowd! Just cut in bar style slices and enjoy!
- This Strawberry Swirl Cheesecake recipe looks really fancy like you put in a lot of effort with pretty little swirling hearts all across the top of the cheesecake, but it’s easy!
- Everyone will be licking their fingers with this amazing Sourdough Cinnamon Rolls recipe!
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Red Velvet Whoopie Pie Recipe
Yield: 2 dozen cookies
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Decadent red velvet whoopie pies piped full of a delicious cream cheese frosting. Gorgeous deep red cookies that are the perfect treat for a party or gathering.
Ingredients
- 3/4 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tbls red food coloring
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 2 1/2 cups flour
- 1/4 cup baking cocoa
- 1 tbls baking powder
- 1/2 tsp salt
- 1/4 cup melted chocolate chips
- Filling:
- 1 package (8 oz.) cream cheese, softened
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 1 tbls vanilla extract
Instructions
- Preheat oven to 350.
- In a large bowl, beat together the butter and sugar until fluffy. Add in the sour cream, the cooled melted chocolate chips, and the the eggs one at a time. Add in the food coloring, vinegar, and vanilla.
- In a medium sized mixing bowl, combine the flour, baking cocoa, baking powder, and salt. Slowly incorporate the dry mixture with the wet ingredients 1/2 cup at a time until it is all mixed together.
- Drop tablespoonfuls of the batter onto a parchment lined baking sheet 2 inches apart from each other.
- Bake for 10 minutes and allow to cool completely before attempting to move them from the baking sheet.
- While the cookies are cooling, start whisking together the softened cream cheese, softened butter until fluffy. Slowly mix in the powdered sugar and lastly the vanilla.
- Spread or pipe the filling onto half of the cookies, and cover with the remaining cookies to make a little sandwich. Drizzle any remaining filling you have over the tops of the whoopie pies (microwave to make it easier to drizzle if necessary).
Notes
Store in the fridge for up to 3 days.
