Red Velvet Whoopie Pies
These heart-shaped red velvet whoopie pies feature soft, cakey red velvet cookie shells sandwiched with a rich cream cheese filling. Perfect for Valentine’s Day gifting or special occasions.
Equipment
- Baking Sheets
- piping bag
- Mixing bowls
Ingredients
- 2 cups all-purpose flour
- 2 Tbsp unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 8 Tbsp unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/2 cup buttermilk, room temperature
- 1 Tbsp red gel food coloring
- 6 oz cream cheese, room temperature
- 5 Tbsp unsalted butter, room temperature
- 2 1/2 cups powdered sugar, sifted
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and draw heart shapes as guides, flipping parchment over so ink faces down.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a large bowl, cream butter until smooth. Add brown sugar and beat until fluffy. Mix in egg and vanilla.
- Beat in buttermilk and red food coloring, scraping down the bowl as needed.
- On low speed, mix dry ingredients into wet ingredients just until combined.
- Transfer batter to a piping bag and pipe heart shapes onto prepared baking sheets.
- Bake for 10–12 minutes until set. Cool on pan for 10 minutes, then transfer to a wire rack to cool completely.
- Beat cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar and beat until fluffy.
- Pair cookies by size. Pipe filling onto flat side of one cookie and top with matching cookie.
Notes
Let the cookies cool completely before filling to prevent the cream cheese filling from melting or sliding.