Description
Delight in the classic charm of homemade Red Velvet Whoopie Pies, featuring tender cocoa-infused red velvet cake rounds sandwiched with a rich, creamy vanilla cream cheese filling. Perfectly balanced in flavor and texture, these desserts are easy to make and ideal for celebrations or everyday indulgence.
Ingredients
Whoopie Pies:
- 2 cups all-purpose flour
- 2 tablespoons 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 extract
- ½ cup buttermilk
- 2 tablespoons red food coloring
Filling:
- 3 cups powdered sugar
- ½ cup (1 stick) unsalted butter, softened
- 1 (8 oz) block cream cheese, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large mixing bowl, using a hand mixer on medium to high speed, beat the softened butter for about 30 seconds. Add the packed brown sugar and continue beating until the mixture is light and fluffy.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until smooth and fully incorporated.
- Combine Wet and Dry: Alternately add the dry flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Beat after each addition just until the batter is combined, taking care not to overmix.
- Add Red Food Coloring: Stir in the red food coloring until the batter is evenly colored a vibrant red.
- Scoop Batter: Use a medium cookie scoop (about 2 tablespoons of batter) to place rounds approximately 2 inches in diameter onto the prepared baking sheets. Leave about an inch of space between each to allow for spreading.
- Bake: Bake in the preheated oven for 9 to 11 minutes or until the tops are set and a toothpick inserted in the center comes out clean.
- Cool: Remove from oven and allow the whoopie pies to cool completely on a wire rack before filling.
- Prepare Filling: In a clean bowl, beat the softened butter until smooth with no lumps. Add the softened cream cheese and beat until fully combined. Gradually add powdered sugar and vanilla extract, beating until the filling is smooth and fluffy. Avoid overbeating to maintain a creamy texture.
- Assemble Pies: Pipe or spoon the cream cheese filling onto half of the cooled whoopie pie rounds. Top with the remaining rounds to form sandwiches.
- Serve: Enjoy immediately or store properly for later indulgence.
Notes
- Storage: Store the whoopie pies in an airtight container at room temperature for up to 7 days. Let them come to room temperature before serving if refrigerated.
- Freezing: Individually wrap each whoopie pie in plastic wrap, then place in a freezer-safe zip-top bag. Freeze for up to 3 months. Thaw at room temperature for about 1 hour before eating.
- Buttermilk Substitute: For best flavor, use real buttermilk. Alternatively, make buttermilk by whisking ½ tablespoon white vinegar into ½ cup whole milk and letting it sit for 5 minutes.
- Shaping Ideas: For fun, flatten batter scoops gently and use a toothpick to create a heart shape indentation before baking.
- Prevent Sticking: Lightly spray your cookie scoop with cooking spray to prevent batter from sticking when scooping.
- Add Chocolate: Roll the edges of the filled whoopie pies in mini chocolate chips or replace the filling with chocolate buttercream for a richer twist.
- Festive Variations: Use different food colorings for holidays—red and green for Christmas, pink and green for Easter, orange and yellow for Thanksgiving—and roll edges in colorful sprinkles for a festive look.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
