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Stack of deep red sandwich cookies with creamy white filling.

Red Velvet Whoopie Pies

Soft Red Velvet Whoopie Pies made with cocoa, buttermilk, brown sugar, vanilla, and a smooth cream cheese filling.
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Course: Dessert
Cuisine: American
Keyword: Red Velvet Whoopie Pies
Cook Time: 12 minutes
Total Time: 12 minutes

Ingredients

For the Whoopie Pies

  • 2 c all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 c butter softened
  • 1 c packed brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 c buttermilk
  • 2 tbsp red food coloring

For the Cream Cheese Filling

  • 8 oz cream cheese softened
  • 3 c powdered sugar
  • 4 tsp vanilla extract

Instructions

  • Preheat the oven to 375°F.
  • Line baking sheets with parchment paper and set aside.
  • In a medium mixing bowl, combine the all-purpose flour, cocoa powder, baking soda, and salt.
  • Whisk until evenly combined, then set aside.
  • In a large mixing bowl, beat the softened butter on medium to high speed for approximately 30 seconds, or until smooth.
  • Add the packed brown sugar.
  • Beat until the mixture is light and fluffy.
  • Add the egg and vanilla extract.
  • Mix until fully incorporated.
  • Gradually add the flour mixture and buttermilk to the butter mixture, alternating between the two.
  • Beat after each addition only until combined.
  • Add the red food coloring.
  • Mix until the batter is evenly colored.
  • Drop heaping tablespoons of batter onto the prepared baking sheets, spacing each portion approximately 1 inch apart.
  • Bake for 9 to 11 minutes, or until the tops are set.
  • Remove the baking sheets from the oven.
  • Allow the whoopie pie rounds to cool completely on the baking sheets placed over wire racks.
  • Once cooled, remove the rounds from the baking sheets.
  • To prepare the cream cheese filling, place the softened cream cheese and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment.
  • Beat until smooth and creamy.
  • Add the vanilla extract.
  • Beat until fully combined.
  • Transfer the filling to a piping bag.
  • Pipe the cream cheese filling onto the flat side of half of the cooled whoopie pie rounds.
  • Top with the remaining rounds, flat side down, to form sandwich cookies.
  • Press gently to secure the filling without squeezing it out.
  • Serve immediately or refrigerate until ready to serve.

Notes

To make these Red Velvet Whoopie Pies gluten free, replace the all-purpose flour with a gluten-free 1:1 baking flour blend that contains xanthan gum.
Confirm that the cocoa powder, baking soda, powdered sugar, vanilla extract, red food coloring, cream cheese, and all packaged ingredients are labeled gluten free.
Use clean mixing bowls, measuring cups, spatulas, mixer attachments, baking sheets, parchment paper, and piping tools to prevent gluten cross-contact.
Avoid overmixing the gluten-free batter once the flour blend is added, as this may affect the texture.
Allow the whoopie pie rounds to cool completely before filling, as gluten-free baked goods can be more delicate while warm.